Today was a long, dreary day. I knew that I would want ice cream as a treat, and wanted something delicious that would come together quickly. No-churn ice cream is a great option when you have no time to spend in the kitchen but you do have some time to wait. You can whip them up in the morning, stash them in the freezer, and be able to enjoy them after dinner as a special treat while doing whatever you want throughout the day. I also think they create a very rich, creamy ice cream that melts silkily on the tongue. (Plus I love having a spoonful of the sweetened condensed milk that remains on the lid of the can….)
I opted for chocolate today. I used both melted chocolate and cocoa powder to give the ice cream a deep, velvety and rich chocolate flavor. The salt and espresso powder intensify the flavor while the vanilla rounds it out. The rum prevents the ice cream from freezing too solid (you can’t really taste it; the chocolate is overpowering).
Give yourself a scoop or two and devour!
2 cups whipping cream
1 can sweetened condensed milk
4 ounces melted milk chocolate
1/3 cup sifted cocoa powder
1 tablespoon rum
1 teaspoon espresso powder
1 tablespoon vanilla bean paste
In a large bowl, whip the heavy whipping cream to soft peaks and set aside.
In another bowl, melt the 4 ounces of milk chocolate. Add the sweetened condensed milk, sifted cocoa powder, salt, espresso powder, rum and vanilla bean paste and mix until smooth.
Fold the whipped cream into the sweetened condensed milk, pour into a plastic sealable container, and put it into a ziplock bag. Freeze for 6 hours or overnight before serving with your favorite toppings. Enjoy!
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