So easy, no machine is needed. Here’s the scoop: add a small amount of guar gum and chill the mixture as quickly as possible. Also helpful, stirring finished mixture every half hour or so as it starts to freeze, as noted by the always cool David Lebovitz.
Of course, there are other ways to make ice cream without a machine. You could use a dryer on the fluff setting. Or get one of those play-and-freeze balls.
By the way, this chocolate ice cream is great added to coffee. Happy breakfast, guys. If that doesn’t make your day, I just don’t know.
Off to make more ice cream and chill.
No ice cream maker? It's okay. You can still make creamy chocolate ice cream. Dutch-processed cocoa makes the ice cream darker, like above. You'll get a lighter result with natural cocoa powder. Using cornstarch will give the ice cream a 'chewier' feel, like Jeni's dark chocolate. I used an 8" x 8" pan for fastest freezing, but grab whatever is handy.
- 1/3 cup raw sugar (or sweetener of choice)
- 1/4 cup cocoa powder
- 1 tablespoon cornstarch, optional
- 1/2 teaspoon guar gum
- 1/4 teaspoon salt
- 1-13 oz. can coconut milk, full fat
- 1/4 cup chopped dark chocolate or chips*
- 2 teaspoons pure vanilla extract
In a 1.5 quart microwave safe dish, blend sugar, cocoa, cornstarch, guar gum, salt, and coconut milk. Whisk thoroughly.
Cook uncovered for 2 minutes on high (in a 1500 watt microwave). Stir. Heat for an additional minute on high (mixture will coat the back of a spoon). Add chocolate chips and vanilla extract. Let sit for a minute before stirring.
For fastest freezing (and to reduce crystal formation), pour mixture into a shallow baking pan, cover, and freeze. Stir mixture every half hour or so if you can. Hey, it's always fun to taste test. Ice cream should be soft-serve ready in about 2 hours.
Add one scoop of ice cream to espresso for the best breakfast/dessert ever.
*For excessively chocolate ice cream, increase to 1/2 cup. Of course I did.