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Food-Processor Double Chocolate Ice Cream
We know from experience that sweets made only with chocolate or cocoa tend to be one-note in flavor, so for richness and complexity in this no-cook, no-churn ice cream, we use both. We also include a tablespoon of instant espresso powder. (If you prefer, swap 1 tablespoon strong brewed coffee for the espresso powder and boiling water.) The ice cream does not skew “mocha”—the coffee notes blend into the background but boost the bittersweet intensity. Either Dutch-processed or natural cocoa works, so use whichever you prefer or have in the pantry. Fun mix-ins for this ice cream include chopped toasted or roasted nuts (we like peanuts, walnuts and almonds), chocolate chunks (white, milk, semi-sweet or bittersweet), mini marshmallows, crumbled cookies or chopped brownies.
Makes about
1 quart
Tip
Don’t forget to chill the evaporated milk. If room-temperature or barely chilled, it will not whip properly. Also, don’t whip the evaporated milk until it holds stiff peaks. If overbeaten, it will cause the ice cream base to deflate during the initial freezing. Lastly, be sure the base is fully frozen before processing. If it is only partially frozen, it may separate as it freezes.
10½ hours
20 minutes active
Ingredients
-
1
tablespoon instant espresso powder (see headnote)
-
1
tablespoon boiling water
Directions
-
01Place a large bowl in the refrigerator and chill for at least 15 minutes. Meanwhile, in a large microwave-safe bowl, combine the espresso powder and boiling water; stir until the powder dissolves. Add the chocolate and about 2 tablespoons of the condensed milk. Microwave uncovered at 50 percent power for 1 minute, stirring once halfway through. Remove from the microwave and stir until the chocolate is fully melted and smooth. Add the cocoa, the remaining condensed milk and ⅛ teaspoon salt; whisk until well combined.
