Author Notes
With just 10-15 minutes of work, I made creamy chocolate ice cream without an ice cream machine. Yes, I am serious. The technique for this Easy Chocolate Ice Cream I adapted from America’s Test Kitchen and then changed it by adding some of my favorite flavors. All the measurements are exactly the same, I like more the caramel flavor of Dulce de Leche then Condensed milk and also orange liqueur was not in the original recipe. A pinch of salt and vanilla extract rounded out the flavors and orange liqueur is one of my favorite for paring with chocolate. I made this Ice Cream already a few times not only with bittersweet chocolate but with milk chocolate for my granddaughter and added half a teaspoon of ground cinnamon. The Orange Caramel Sauce is also my addition. This delicious and easy to make Ice Cream can be also used for an Icebox Cake or as a filling for Chocolate Cream Pie and Cream Puffs. —Kukla
Ingredients
- For the Chocolate Ice Cream
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• 1 teaspoon instant or espresso coffee powder
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• 1 tablespoon hot water
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• 4 ounces bittersweet chocolate, chopped fine
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• 1/2 cup Dulce de Leche or sweetened condensed milk
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• 1 teaspoon vanilla extract
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• 1 tablespoon orange flavored liqueur (Grand Marnier or Triple Sac)
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• 1/4 teaspoon salt
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• 1 1/4 cups heavy cream, chilled
- For the Orange Caramel Sauce; makes 1 1/4 cup
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• 1 1/2 cups sugar
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• 1/2 water
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• 1 tablespoon orange zest
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• 1 tablespoon fresh lemon juice
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• 3/4 cup fresh orange juice
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• 1 tablespoon orange flavored liqueur (Grand Marnier or Triple Sac)
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• 1/4 teaspoon salt
Directions
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To make the Ice Cream: Combine coffee (or espresso) powder and hot water in a small bowl. Let stand until coffee dissolves, about 5 minutes.
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Microwave chocolate, Dulce de Leche or sweetened condensed milk, and coffee mixture in bowl, stirring every 10 seconds, until chocolate is melted, about 1 minute. Stir in vanilla, orange liqueur and salt. Let cool to room temperature.
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With electric mixer on medium-high speed, whip cream to soft peaks, about 2 minutes. Whisk one-third of whipped cream into chocolate mixture.
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Fold remaining whipped cream into chocolate mixture until incorporated. Freeze in airtight container until firm, at least 6 hours or up to 2 weeks. Serve with any caramels, brittles or just the ice cream itself.
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To make the Orange Caramel Sauce: Combine the sugar, water, orange zest, and lemon juice in a medium heavy saucepan and cook over medium-high heat, stirring constantly, until the sugar dissolves.
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Once the sugar dissolves, stop stirring and continue to cook until the mixture thickens and turns golden brown, 10 to 15 minutes.
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Remove from the heat and add the orange juice and liqueur (the mixture will bubble up). Return to medium-high heat and cook, stirring constantly, for 1 minute. Remove from the heat and let cool slightly.
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Strain through a fine mesh strainer into a bowl and cool to room temperature before serving. (The sauce will thicken as it cools.)
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Note: You can easily make Dulce de Leche by simmering Sweetened Condensed Milk in a pot with water directly in its can for 1 1/2 hour.
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