Easy Chocolate Ice Cream
With just 10 minutes of work, we made creamy chocolate ice cream without an ice cream machine. Yes, we're serious.
Why This Recipe Works
Instead of a double boiler, we kept things simple for our Easy Chocolate Ice Cream and used the microwave to melt the chocolate and combine the ingredients. We used sweetened condensed milk in place of cream because it maintains its velvety texture in the freezer. 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.