This is what happens when Jeni’s Dark Chocolate is sold out. It was on sale, too. Sad face.
The good news is that you can find the original recipe for Jeni’s masterful ice cream here. While I’m sure that recipe is great, it requires an ice cream maker. Zippy’s humans volunteered the use of their machine, but until I pick it up, here comes another no-churn ice cream recipe.
The idea of combining cocoa powder, sugar, and coffee for a chocolate sauce comes from Jeni’s recipe. The rest? Cobbled together, but the end result is velvety-smooth and hits the spot.
Seems that ice cream has become my favorite comfort food. In case of emergency, here's an easy way to make super smooth chocolate ice cream without a machine.
- 1/2 cup unsweetened cocoa powder
- 1/3 cup sugar
- 1/2 cup espresso or strong coffee
- 1 tablespoon vanilla bean paste or extract
- 1 can (14 oz.) sweetened condensed milk
- 1 cup sour cream
- 1 cup coconut milk (the thick, creamy stuff)
In a microwave safe cup, combine cocoa powder and sugar. Add coffee and stir. Heat for about 20 seconds, until sugar is dissolved. Stir in vanilla. Take a taste for, um, quality control. I have stirred in a little melted chocolate at this point. Nice, but not essential.
In a medium bowl, combine chocolate mixture with sweetened condensed milk, sour cream, and coconut milk. Whisk to blend thoroughly. If you have any lumpy bits, heat briefly and stir. Or pour through a strainer.
Pour mixture into a container and chill for a few hours before serving.
Of course I used a microwave to make the chocolate sauce. Use a stove if you like.
I used this red cocoa powder, because I was excited to find it at Dierbergs.
Coconut sugar is delicious, but use whatever is handy.
No coffee? Use Medaglia D’Oro instant espresso.
Find vanilla bean paste (and much more) at Kitchen Conservatory.
Use full fat sour cream for the best ice cream experience.
For this recipe, I scooped the thick part of coconut milk from a can. Sub heavy cream if you’re out of coconut milk.