Magic Chocolate Ice Cream {no ice cream maker needed}

by Megan on May 4, 2010

I don’t have an ice cream maker.
What I do have is 10 minutes, chocolate and a dream.

This ice cream is magic because instead of needing to be churned for hours, it can be fluffy and glorious simply by folding whipped cream all up in some chocolate.

Chocolate-Ice-Cream---Fancy-Pants

A few bites in and this magical ice cream was compared to mousse, which is probably what most ice creams want to be compared to.

Chocolate-Ice-Cream---Mixed

Sometimes I’m messy. I’m ok with messes that look like polka dots though.

Chocolate-Ice-Cream---Drip

I scooped it with my cupcake scoop. That guy was a champ.

Chocolate-Ice-Cream---Scoop-it

Magic Chocolate Ice Cream {makes 1 quart}
Recipe from Cook’s Country June/July 2009

Ingredients:

  • 1 t instant coffee or espresso powder
  • 1 T hot water
  • 4 oz. bittersweet chocolate, chopped fine
  • 1/2 cup sweetened condensed milk
  • 1/2 t vanilla extract
  • pinch salt
  • 1 1/4 cups cold heavy cream
  • extra melted chocolate for fancy zig zags, if you want

Directions:

  1. In a large bowl combine coffee powder and hot water. Let stand for a few minutes or until coffee is dissolved. Add chocolate and sweetened condensed milk to coffee mixture and microwave, stopping to stir mixture every 30 seconds until chocolate’s melted (about 2 minutes). Stir in vanilla and salt. Set aside.
  2. In a medium bowl, using an electric mixer at medium-high speed, whip heavy cream to soft peaks, 1-2 minutes. Whisk one third of whipped cream into chocolate mixture. Fold remaining whipped cream into chocolate mixture until incorporated. Freeze in an airtight container until firm, at least 6 hours or up to 2 weeks. (If you plan to store the ice cream for more than a few days, place plastic wrap directly on its surface before freezing.)

Chocolate Zigzags: If you want to make chocolate zig zags just melt some chocolate and place in a zip lock bag. Cut the little corner and pipe into silly shapes on wax paper or parchment paper. Place in the fridge or freezer and they’ll firm up and be all set for a garnish in minutes. Top ice cream!

Chocolate-Ice-Cream---for-4

Dessert for four … (and me, but I only have 4 cute matchy bowls).

{ 10 comments… read them below or add one }

Dad May 4, 2010 at 11:57 am

MMMMMMMMMM It is not fair, it is almost dinner time and Mom will want me to eat a meal first. This looks way to good to wait until after dinner.

Reply

Megan (megabite) May 4, 2010 at 6:57 pm

Thanks Dad, but I know for a fact that she made an amazing dessert!

Reply

Dana May 5, 2010 at 10:28 am

This is just perfect! I don’t have an ice cream machine, and have been jonesing to make some. Bookmarked!

Reply

Megan (megabite) May 5, 2010 at 10:35 am

Cool Dana! I was so excited to make this too, We should come up with variations for fancy flavors!

Reply

beckie May 5, 2010 at 10:51 am

What a cool idea! I’ve never had an ice cream maker, either, but this looks really fun! Also I absolutely love “What I do have is 10 minutes, chocolate and a dream.” Hope you’re having a great week, Megan!

Reply

Megan (megabite) May 5, 2010 at 10:55 am

Thanks Beckie! Now us ladies without ice cream makers can still keep it real and cool with this kind of ice cream!

I hope YOU are having a great week too. :)

Reply

Ellie (Almost Bourdain) May 7, 2010 at 3:45 am

I love no churn ice cream. This recipe is perfect!!

Reply

Megan (megabite) May 7, 2010 at 6:48 am

Thanks Elle!

Reply

Sophie August 19, 2013 at 6:45 am

I love this recipe and I have made it so many times! Im 12 years old and this recipe is ridiculously easy to make – on the first time I used this recipe I added a little too much coffee and it was a bit like mocha ice cream but it tasted really good so every time i make it like that! Im so glad that i don’t need a churner for this recipe because honestly i just cant afford it! Im so glad i found this recipe.
Thanks!

Reply

Monique Stovall June 1, 2014 at 10:34 pm

This looks amazing! What kind of containers do you use to store the ice cream in? I’m curious about what kind to use or does it make a difference as long as the container is airtight?

Reply

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