Ice Cream - Easy Chocolate Ice Cream

By BlueSchmoo

With just 10 minutes of work, we made creamy chocolate ice cream without an ice cream machine. Yes, we’re serious. Here’s what we discovered:

Test Kitchen Discoveries
We used sweetened condensed milk in place of cream because it maintained its velvety texture in the freezer.
Instead of a double boiler, we kept things simple and used the microwave to melt the chocolate and combine the ingredients.
For a fluffy, light texture similar to churned ice cream, we took a cue from the Italian dessert semifreddo and folded in whipped cream.
Bittersweet chocolate also worked well in maintaining the texture. To heighten chocolate flavor even more, we turned to instant coffee powder. The note of bitterness intensified the chocolate without making it taste like a cup of coffee. It also helped balance the sweetness of the condensed milk.
A pinch of salt and a little vanilla extract rounded out the flavors.

If you plan to store the ice cream for more than a few days, place plastic wrap directly on its surface before freezing.

Ingredients

• 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 heavy cream , cold

Preparation

Step 1

1. MELT CHOCOLATE BASE Combine coffee (or espresso) powder and hot water in small bowl. Let stand until coffee dissolves, about 5 minutes. Microwave chocolate, sweetened condensed milk, and coffee mixture in bowl, stirring every 10 seconds, until chocolate is melted, about 1 minute. Stir in vanilla and salt. Let cool.

2. MIX AND FREEZE With electric mixer on medium-high speed, whip cream to soft peaks, about 2 minutes. Whisk one-third of whipped cream into chocolate mixture. Fold remaining whipped cream into chocolate mixture until incorporated. Freeze in airtight container until firm, at least 6 hours or up to 2 weeks. Serve.