No Churn Chocolate Ice Cream

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!

Ingredients:

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

pinch salt

Method:

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!

Comments

Samosas with Yogurt Sauce

I love exploring many kinds of cuisine in my kitchen because I can control the spice level, and in the case of this recipe, the use of cilantro. Cilantro lovers out there- sub it info the parsley here. I have the gene that makes cilantro taste like soap, which limits my ability to enjoy some dishes in restaurants, but is easily rectified in my own kitchen. I hope you enjoy! Ingredients: 3 russet potatoes 2 cloves garlic, minced 1 bunch fresh parsley, chopped 2 teaspoons curry powder 5 ounces peas Six 8 inch flour tortillas 4 ounces Greek yogurt Oil, salt, pepper, vinegar 4 tablespoons butter Method: Preheat oven to 425 degrees F. Lightly oil a rimmed baking sheet. Scrub potatoes and cut into 1⁄2-inch pieces. Place in a large saucepan with a generous pinch of salt and enough water to cover by 1 inch. Cover and bring to a boil over high; uncover and cook until tenderDrain potatoes and transfer to a bowl. Heat 2 tablespoons oil in reserved saucepan over medium. Add chopped garl...

Leftover Cranberry Sauce Cookies

Like many of you, I made an entire Thanksgiving Day feast for only my husband and I. As such, I have an inordinate amount of leftovers. Expect my blog to largely star ways to dress up leftovers, because I have freezer meals of Thanksgiving day to last a lifetime. In this recipe, I was looking for a way to use up cranberry sauce and leftover walnuts from my apple crisp. Cranberry sauce drop cookies seemed the perfect thing to make; enjoy it with a cup of hot cocoa. I plan on gifting some to my parents; a way to break bread near the holiday without breaking protocols. Enjoy! Ingredients: 3 3/4 cup all purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 teaspoons cinnamon 1/2 teaspoon nutmeg 2 sticks of butter, softened 1 1/2 cups sugar 3 eggs 1 cup cranberry sauce 1 teaspoon vanilla 1/2 cup chopped nuts Method: Preheat oven to 350 degrees F. Set aside a rimmed baking tray. Whisk together all of the dry ingredients in a medium bowl; set aside. With ...

Peek-a-boo Squares

My grandma, Mimi, taught me this recipe. I used to make this with her and my mother as a child. It is my very favorite dessert. It is incredibly easy to make, and even easier to eat. My favorite part of making this as a child was dusting every bar generously with snowy white powdered sugar. My favorite version of this dessert uses canned blueberry pie filling; I vastly prefer Libby brand over the store brand. You can make blueberry pie filling from scratch with sugar, cornstarch, bleberries, etc. but using the canned stuff is easy in a pinch and is much for nostalgic for me. Plus, I don’t notice a vast improvement over my homemade blueberry pie filling and the Libby brand; it just takes me longer to put this dessert together. I have been known to whip up a pan of these Friday night and have them disappear by Saturday afternoon. Be warned, these things are addictive! Ingredients: 3 cups of all-purpose flour 2 cups of granulated sugar 4 eggs 2 ...

Watership Down Kitchen

Search This Blog