You do not need an ice cream machine to make this
rich, creamy, delicious MAGIC chocolate ice cream!
It's so easy to make this chocolaty delight. All you do is combine the ingredients in a bowl and freeze it. 10 minutes of prep time. No churning in an ice cream machine required. I freeze mine in individual mason jars, because it's fun and easy to grab, serve, and eat that way.
Step-by-step photos for making
Magic Chocolate Dream Ice Cream
Step 1: Assemble the ingredients: heavy cream, salt, vanilla, sweetened condensed milk, instant coffee or espresso powder, bittersweet chocolate
If you want to freeze your ice cream in individual servings like mine, they can be frozen in any small freezer-safe bowls or containers. I like using mason jars and the Libbey bowls (pictured below) because they come with lids. Here are some individual serving-size options:
Step 2. If you won't be serving the ice cream the same day it's made, I recommend covering each serving with parchment paper (or wax paper) to keep the surface fresh and soft. On a piece of parchment paper, trace around the rim of the container(s) and cut with scissors.
view on Amazon: parchment paper
Step 3. Dissolve the instant coffee or espresso in hot water; stir and set aside. (The purpose of this ingredient is to enhance and intensify the chocolate flavor. The ice cream will not taste like coffee at all; just better & more chocolaty.)
Step 4. Chop the chocolate into fine pieces. It's easier to melt it this way. Put it in a big microwave-safe bowl.
Step 5. Add the sweetened condensed milk (you don't use the whole can; so don't dump the whole thing in the bowl--like I did accidentally--had to start over again--ugh!), vanilla, salt, and dissolved instant coffee/espresso.
Step 6. Microwave at full power for 10 seconds. Stop and stir. Continue microwaving and stirring in 10 second intervals just until melted. Let this cool while you whip the cream.
Step 7. In a separate bowl, whip the cream with an electric mixer until soft peaks form. "Soft peaks" means that when you pull out the beaters or a spoon, the peaks of the whipped cream don't remain rigid--they flop over at the top.
Step 8. Add 1/3 of the whipped cream to the chocolate mixture. You don't need to measure--just eyeball it. Whisk it in.
Keep whisking until completely combined.
Put down the whisk and get a rubber spatula for the next step.
Step 9. Add the remaining whipped cream to the chocolate mixture, and gently fold it in. Use a light touch to ensure that your frozen ice cream will have a light texture.
Stop folding as soon as it's completely mixed together.
Step 10. Spoon mixture into individual jars or bowls. With one recipe batch, I filled 3 half-pint mason jars and two 6.5 oz. Libbey bowls.
Step 11. Cover and freeze for at least 6 hours and up to 2 weeks.
Step 12. If the ice cream won't be eaten the same day, once it's frozen, remove container(s) from freezer, cover surface with parchment paper, and return to freezer. This will keep the surface fresh and prevent ice crystals from forming.
I love the convenience of having individual servings in the freezer, ready to eat.
Add some toppings, if you like. I've added whipped cream and chocolate shavings. (Hint: Use a vegetable peeler to shave a chocolate bar--easy!) Turn them into sundaes by adding hot fudge or caramel sauce, chopped nuts or fruit, etc.
This ice cream has a light, creamy texture and rich chocolate flavor. Yummy!
This really is Chocolate DREAM Ice Cream. You can make creamy ice cream like magic; no machine needed.
Make it a Yummy day!
Like vanilla ice cream? Check this out:
Click to view Smooth and Creamy Vanilla Bean Ice Cream recipe
You might also enjoy these mason jar recipes: