Double Chocolate Ice Cream

If you ask Roi what his favorite dessert is that I make for us at home, he'll always say chocolate ice cream. I think he could probably eat a quart a day.  And I love this recipe because it doesn't require an ice cream maker to yield amazingly creamy, rich and delicious ice cream, which is lucky, because we don't yet own an ice cream maker. 

This ice cream takes less than 10 minutes to make (if you don't count freeze time), but it's super rich, so some people might like to cut it with vanilla ice cream. Roi says you can have half of this chocolate ice cream and half vanilla ice cream and it'll be the same chocolatey-ness as store-bought chocolate ice cream. I found this recipe in Cook's Country magazine. [Also, please excuse the instagram phone photos, with my computer broken, my photo options are a little more limited and I like to play around with photo apps on my phone.]

Double Chocolate Ice Cream

makes 1 quart

1 teaspoon instant coffee or espresso powder

1 tablespoon hot water

4 ounces bittersweet chocolate, chopped fine (I usually just make it with semisweet chocolate chips, though)

1/2 cup sweetened condensed milk

1/2 teaspoon vanilla extract

pinch salt

1 1/4 cups cold heavy cream

{measuring out my chocolate}

{post-melting}

1. Combine coffee/espresso powder and hot water in a small bowl. Let stand until coffee dissolves, about 5 minutes. Microwave chocolate, sweetened condensed milk, and coffee mixture in bowl, stirring every 15 seconds, until the chocolate is melted, about 1 minute. Stir in vanilla and salt, then let cool.

{whipping the cream}

{folding it all together}

2. With an electric mixer on medium-high speed, whip cream to soft peaks, about 2 minutes. Whisk 1/3 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.

{my cooking helper! Peppy was sitting next to me while I was making the ice cream}

Double Chocolate Ice Cream

makes 1 quart

1 teaspoon instant coffee or espresso powder

1 tablespoon hot water

4 ounces bittersweet chocolate, chopped fine (I usually just make it with semisweet chocolate chips, though)

1/2 cup sweetened condensed milk

1/2 teaspoon vanilla extract

pinch salt

1 1/4 cups cold heavy cream

1. Combine coffee/espresso powder and hot water in a small bowl. Let stand until coffee dissolves, about 5 minutes. Microwave chocolate, sweetened condensed milk, and coffee mixture in bowl, stirring every 15 seconds, until the chocolate is melted, about 1 minute. Stir in vanilla and salt, then let cool.

2. With an electric mixer on medium-high speed, whip cream to soft peaks, about 2 minutes. Whisk 1/3 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.