At Cook For Your Life, we believe the only thing better than having a pint of chocolate ice cream stashed in your freezer is having a pint of homemade chocolate ice cream in your freezer. Grocery store ice creams often contain additives, chemicals and preservatives that you can avoid by making your own. Plus, doing it yourself leaves you in control of things like sweetness and chocolate intensity. Our ice cream is light and fluffy because it’s made by folding chocolate into whipped cream. A dash of instant coffee works to bring out the chocolate flavor and add depth. The only real downside is having to wait four hours to let it freeze!
- In a double boiler over medium heat, combine chocolate chips, water, salt, and instant coffee. Heat, stirring constantly, until chips melted. Cool.
- In the bowl of a stand mixer, whip heavy cream, powdered sugar, and vanilla to stiff peaks.
- Slowly fold chocolate mixture into whipped cream, until combined.
- Transfer to a metal container and place in freezer. Freeze for at least four hours or overnight.
- 1/2 cup dark chocolate chips
- 1/2 cup water
- ½ teaspoon salt
- ½ teaspoon instant coffee (optional)
- 1 cup heavy cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Ann's Tips and Tricks
This recipe can also keep in the fridge as a mousse rather than freezing it!
Melissa Martin, Drexel Food Lab