Oh no.
Another amazingly, scrumptious frozen delicacy.
And it’s not a frozen pumpkin pie.
I may never have to buy it in the store again.
Never.
And I didn’t need any fancy equipment.
Big plus.
I made it myself (sounds like my toddler).
I made the good stuff that’s good any time of the day but especially late at night on a hot day.
(I almost typed “hot date.” Ha. I guess it could be good on one of those too.)
I made the tasty treat that I’ve loved every day of my life except for the 270 that I was pregnant with Asher. (Absurd, but I couldn’t look at the stuff.)
I made….
Ice cream.
And so should you.
A chocolate ice cream that’s smooth and ridiculously rich. For you. I almost don’t want to share this. But that wouldn’t be right, would it? Sharing is what blogs are for. Right?
The ice cream is excellent as is, but I recommend adding one or all of the following to the recipe:
peanut butter, toasted chopped nuts, miniature marshmallows, bits of mint cookie, crushed toffee…
I think you get the idea.
The recipe comes from the fabulous Cook’s Country Magazine.
Easy Chocolate Ice Cream
1 teaspoon instant coffee or espresso powder
1 tablespoon hot water
4 ounces bittersweet chocolate, chopped fine
1/2 cup sweetened condensed milk
1/2 teaspoon vanilla extract
pinch salt
1 1/4 cups cold heavy cream
1. Combine the coffee powder and hot water in a bowl. Let it stand for about 5 minutes until the coffee dissolves.
2. Microwave the chocolate, milk, and coffee mixture in a bowl for 1 minute, stirring every 10 seconds.
3. Stir vanilla and salt into chocolate bowl. Let cool.
4. With an electric mixer on medium-high speed, beat the cream for about 2 minutes until you see soft peaks.
5. Whisk 1/3 of the cream into the chocolate mixture.
6. Fold the remaining cream into the chocolate mixture until incorporated.
7. Freeze in an airtight container for at least 6 hours.
I had no idea it could be so easy! Looks like I will be trying this too.
Oh and what kind of bittersweet chocolate did you use?
I use Baker’s Semi-Sweet Baking Chocolate Squares. The end product is very, very rich. Enjoy!
Do you think you could use semi sweet chocolate chips or milk chocolate chips? Also how much does this recipe make?
The recipe makes a quart of goodness. I think the squares are best, but you could try the semi-sweet chips.