No - Machine Creamy Chocolate Ice Cream

1. 1

   Measure chocolate, sugar, gelatin and vanilla into the container of a blender or food processor.

2. 2

   Heat the milk until steaming hot but not boiling.

3. 3

   Pour the milk into the blender or processor, let sit for about 30 sec.

4. 4

   Blend until the chocolate is melted and the mixture is smooth.

5. 5

   Transfer to a mixing bowl, cover with plastic wrap and refrigerate for 1 1/2 to 2 hours until cold and slightly thickened.

6. 6

   When chocolate mixture is cold, remove it from the fridge.

7. 7

   Beat with and electric mixer until it lightens slightly.

8. 8

   1-2 minute.

9. 9

   In a separate bowl, beat the whipping cream until softly whipped

10. 10

    Then fold gently into the chocolate mixture with a spatula until no longer streaky.

11. 11

    Transfer everything to a covered container and freeze for 2-3 h or overnight.

12. 12

    Remove from the freezer and let soften for a few min before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.