After the previous homemade ice cream experiment and with this crazy heat, it’s so tempting to walk into the kitchen, open the freezer and treat yourself to some delicious ice cream. Especially when you know how easy it will be to whip up another batch. Just a few hours of waiting and you can have luscious scoops of ice cream that taste that much better because they’re handmade – by you.
We stumbled upon David Lebovitz’s recipe for a homemade chocolate ice cream that is so easy, it takes about 7.5 minutes to put together and tastes like a sophisticated, layered, delicious dream. This eggless, no-churn, no-fuss recipe is unbelievable. Some people might be put off by the bananas but trust us, you can’t taste them. All they do is add smoothness and body to this ice cream. His recipe uses Baileys which we didn’t have on hand but we used a substitute. The chocolate bar we had was a beautiful Mast Brothers Almond & Sea Salt 70% bar and so we made ourselves a batch of Amarula, Almond & Sea Salt Chocolate Ice Cream in no time and it is an incredibly smooth and rich chocolate ice cream that is driving us wild.
And now that we’ve tried this recipe with Amarula, we can’t wait to try it with a different cream liquor. Kahlua is an obvious substitute but we have a vision of mixing up some heavy cream and some Gran Marnier and using that as a citrusy substitue. In fact any intensely flavored liquor you love, mixed with some heavy cream might work. It’s certainly worth experimenting. We’re definitely seeing some Chocolate & Gran Marnier ice cream in our future. And to bump up that Orange flavor, maybe we’ll use a Lindt Intense Orange bar. Oh they even have a coconut flavored bar which might go beautifully with a little Malibu. The possibilities are endless.
Easy Homemade Chocolate Ice Cream
55 grams Bittersweet or Semisweet Chocolate, chopped
80 ml Milk
80 ml Amarula or Baileys liquor
1 medium-sized ripe Banana, peeled, and cut into chunks
1 tbs (15 ml) Dark Rum (Old Monk is our go to dark rum)
Melt the chocolate with the milk in a double boiler or in the microwave. Blend the melted chocolate and the remaining ingredients until smooth. Pour into a container, cover, and freeze for at least 4 hours.