No-churn, Easy Chocolate Ice Cream recipe
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No-churn, Easy Chocolate Ice Cream recipe
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This is the world’s easiest ice cream. It takes literally a minute to put together. 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 where it maintains its absolutely perfect consistency. Cheers!
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Ingredients
- 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
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Instructions
- 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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