Easy Chocolate Ice Cream – a delicious recipe with Coffee, Water, Milk, Chocolate, Vanilla, Salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a medium- to large-sized microwave safe and freezer safe bowl, combine coffee powder and hot water. Let stand until coffee dissolves.
2
Pour sweetened condensed milk and chocolate into the coffee mixture, microwave in 10-second intervals, taking out to stir. Do this until chocolate is melted, approximately 30-40 seconds and up to a minute.
3
Add vanilla extract and salt and allow to cool.
4
With an electric mixer on medium-high speed, whip cream to soft peaks, about 2 minutes. Whisk 1/4 of the whipped cream into the cooled chocolate mixture.
5
Once incorporated, fold in the remaining cream into the chocolate mixture until it is fully blended. Freeze in the container, covered and airtight, until firm, at least 6 hours or up to 2 weeks.
6
(Recipe adapted from Cooks Country magazine, 2008 edition.)
271
kcal
Calories
19
g
Fat
20
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 teaspoon Instant Coffee Or Espresso Powder, 1 Tablespoon Hot Water, 1/2 cups Sweetened, Condensed Milk, 1/2 cups Semisweet Or Bittersweet Chocolate, Chopped Fine, and more.
Yes, Easy Chocolate Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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