How to make it

  • Combine coffee (or espresso) powder with hot water in small bowl. Let stand until coffee dissolves, about 5 minutes. Microwave chocolate, sweetened condensed milk, and coffee mixture in bowl, stirring every 10 seconds, until chocolate is melted, about 1 minute. Stir in vanilla and salt. Let cool.
  • With electric mixer on medium-high speed, whip cream to soft peaks, about 2 minutes. Whisk one-third of whipped cream into chocolate mixture. Fold remaining whipped cream into chocolate mixture until incorporated. Freeze in airtight container until firm, at least 6 hours or up to 2 weeks. Serve. Makes 1 quart.
  • In case you're wondering (because I certainly did), the coffee enhances the bittersweet chocolate without making it taste like coffee.
  • It does get pretty hard in the freezer if you don't mix it during the freezing period. A way to prevent this is to stir it every half hour or so. Continue freezing at 30 to 45 minute intervals until ice cream is thick and becomes difficult to mix (about the consistency of soft serve ice cream). Another option that I've read about but haven't tried yet is to sprinkle 1/4 tsp xanthan gum (per quart) while mixing the ingredients, incorporating well.
  • I've also made some variations on this recipe by adding a banana or avocado, which adds to its creaminess, but you don't really taste either fruit. An all fruit version works, too. I've used frozen berries in place of the chocolate, skipped the coffee powder and added a banana or avocado.
  • For a different recipe, try just whipping heavy cream and adding half to equal amounts of half-and-half or milk. I tried that and it worked great. I added a bit of sugar, shredded coconut, vanilla extract and frozen strawberries. Yum!

Reviews & Comments 6

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    " It was excellent "
    pointsevenout ate it and said...
    Made it again using up some milk chocolate morsels. It does have a very creamy quality about it. See Magic Chocolate Ice Cream for fuller reviews.
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    " It was excellent "
    pointsevenout ate it and said...
    This is not ice cream. It is frozen mousse. Still wonderfully chocolaty and delicious. Made a pic but it came out blurry and I can't take another one because it's all gone. Makes about 3 cups instead of a quart.
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  • sitbynellie 3 years ago
    Nice recipe, with some interesting possibilities for variations! Don't have an ice-cream maker so I could make this. My hubby would love it.
    Thank you
    Susan
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  • mrpiggy 3 years ago
    I love ice cream, especially chocolate. Never thought about trying to make it. I have to try this. Thank you
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  • edensong 3 years ago
    I'm sure it would work with a churner, but it really isn't any work to briefly stir every so often. And, really, if you don't care how hard it gets, don't bother stirring and simply let it sit out awhile before serving.
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    " It was excellent "
    pointsevenout ate it and said...
    Will this work with an ice cream churner also? Don't think I could sit still long enough to be able to stir it every hour.
    Was this review helpful? Yes Flag

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