No-churn, Easy Chocolate Ice Cream recipe
This dessert is the result of a happy accident. I’d been developing some recipes and after a couple of 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!
Happily, I was able to figure out what I had done to share. And I also 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.
No-churn, Easy Chocolate Ice Cream recipe
- 2 ounces (55g) bittersweet or semisweet chocolate, chopped
- 6 tablespoons (90ml) milk, whole or low-fat
- 6 tablespoons (90ml) Baileys liqueur
- 1 medium-sized ripe banana, peeled*, and cut into chunks
- 1 tablespoon (15ml) dark rum
- In a small bowl set over a pan of simmering water (or in the microwave), melt the chocolate with the milk.
- Blend the melted chocolate, the Baileys, the banana, and rum until smooth.
- Pour into a plastic or metal container, cover, and freeze for at least 8 hours.
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