The Easiest Chocolate Ice Cream Recipe…Ever
This dessert is the result of a happy accident. I’d been developing some recipes and after a couple furious days of recipe-testing, I had a zillion containers of various odds and ends lying around. I mixed and matched things together, blended them all up, and stuck the mixture in the freezer. A bit later, I tentatively dug in my spoon in and tasted the most delicious batch of ice cream I’d churned up in a while. I had discovered something—the world’s easiest Chocolate Ice Cream…with no machine required!
Unfortunately I didn’t write anything down—how could I?—and once I hit the end of that delicious ice cream in my freezer, I had a personal melt-down: it was all gone. But I really wanted to share the recipe here, so I decided to re-work the recipe and re-create what I did.
Happily, I discovered that this all-new ice cream doesn’t require an ice cream-maker at all. Yes, really. So if you don’t have a machine, fear not: it’s simply blended up, poured in a container, and left to chill on its own in the freezer. And after a few hours (no stirring required!), I dug my spoon into the most luscious, creamiest ice cream imaginable, again.
Chocolate and Banana Ice Cream
Four to six scoops
From Ready for Dessert (Ten Speed) by David Lebovitz
This is the world’s easiest ice cream. It takes literally a minute to put together—since it’s winter, I simply set the bowl of chocolate and milk on the radiator, and while I leisurely and lovingly take the time to peel the banana, the chocolate melts and is soon ready to use.
You can easily increase this recipe to make more than it calls for. It is important that you follow the recipe exactly and use the liquor, since that gives the ice cream it’s luscious, scoopable consistency. I haven’t tried it with any other liquor, but in place of the rum, you could use whiskey or bourbon. The banana gives the ice cream a smooth, creamy consistency and provides the sweetness, so use a nice, ripe one. I found that this keeps for weeks in the freezer and maintains its absolutely perfect consistency. Cheers!
- 2 ounces (55 g) bittersweet or semisweet chocolate, chopped
- 6 tablespoons (90 ml) milk, whole or low-fat
- 6 tablespoons (90 ml) Baileys liquor
- 1 medium-sized ripe banana, peeled*, and cut into chunks
- 1 tablespoon (15 ml) dark rum
1. In a small bowl set over a pan of simmering water (or in the microwave), melt the chocolate with the milk.
2. Blend the melted chocolate, the Baileys, the banana, and rum until smooth.
3. Pour into a plastic or metal container, cover, and freeze for at least 8 hours.
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