This ice cream was a mistake. I know, I know, how could ice cream ever be a mistake you’re asking. Simple answer. I have no clue. Something went way wrong though. After churning, the ice cream was still very soft and liquidy, despite the fact that I added no additional wet ingredients to make it that way. You know what that means? It means that this recipe is perfect for those of you without ice cream machines. Simply throw all of the ingredients into a blender, except for the chopped chocolate, and blend until the sugars have dissolved into the liquid. That should take anywhere between 2 and 5 minutes, depending on your blender. Next, pour the ice cream into a freezer safe container and allow to freeze overnight. Sprinkle the chopped chocolate over the top of the ice cream before serving. If you don’t have a blender, you can always use a hand mixer, and mix all of the same ingredients on medium speed until well combined. Although I have to say, if you don’t have a blender there is something extremely wrong with you. How do you make margaritas and daiquiris without one?
Warning, this ice cream is for true chocoholics. I love me some chocolate, but a little goes along way here folks. One little scoop of this dark chocolaty frozen yumminess was more than enough to send me into a glorious sugar coma that would last for several hours. You’ll probably find that there is nothing wrong with eating just a little though. First of all, it will last much longer that way, and secondly, you won’t feel nearly as guilty for over indulging. While we’re on the topic of marvelous sugar comas and over indulging, I simply must mention how B.O.B. Bob and I recently hosted our first ice cream social, and invited over a few friends and neighbors to test out a few homemade batches of frozen awesomeness. This super chocolaty dessert was just one of the frosty treats we sampled, along with Root Beer Ice Cream and Toasted Mounds Ice Cream. Everyone seemed to have a favorite, and the whole delightful evening makes me look forward to hosting another social in the near future. Next time around though, certain guests will be asked to make their favorite flavor of ice cream to bring with them, and we will invite lots of extra taste testers to help out deciding which ones are our faves. I’m crossing my fingers that we won’t have to wait until next year to make this event happen.
- 1/2 Cup Granulated Sugar
- 1/2 Cup Light Brown Sugar
- 1 Cup Cocoa Powder
- 1/2 Teaspoon Kosher Salt
- 1/8 Teaspoon Espresso Coffee
- 2 Cups Heavy Whipping Cream
- 1 Cup Whole Milk
- 1 Tablespoon Vanilla Extract
- 1 (3.5-oz.) Bar Extra Dark Chocolate, Finely Chopped
- In a large bowl, whisk together all of the ingredients except for the chopped chocolate.
- Churn in an ice cream machine for 30 minutes.
- Add the chopped chocolate with the machine still running, and churn until well incorporated.
- Refrigerate for at least 4 hours before serving.
- Honesty time. This ice cream came out of my ice cream machine a bit on the runny side. Which means that you will want to allow at least 4 hours for it to set up in the freezer before even attempting to consume it.
- This ice cream is very dense and rich; a little will go a long way.
- Don’t have an ice cream machine? Place all of the ingredients, except for the chopped chocolate, into a large blender and mix until well combined and all of the sugars have dissolved. Pour the ice cream into a large freezer container. Top with chopped chocolate before serving.
- Add a 1/4-cup finely chopped almonds during the last 5 minutes of churning.
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