Easy 10 Minute Chocolate Ice Cream -- No Machine Necessary!

Name: Easy 10 Minute Chocolate Ice Cream -- No Machine Necessary!
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Yield: 1 quart, 4-6 serving(s)
Ingredients: 4 ounces bittersweet chocolate (can substitute with unsweetened); 1/2 cup sweetened condensed milk; 1 teaspoon instant coffee (granulated); 1 teaspoon boiling water; 1/4 teaspoon salt; 2 cups heavy cream

Submitted by Rochelleann

"Adapted from a Cook's Country -- I've made this recipe twice now, and it makes a very delicious, creamy and rich chocolate ice cream with mild coffee undertones. It is just so easy to make - and only takes 10 minutes to throw everything together! Lasts up to two weeks in the freezer. My favorite is just plain, but you can start experimenting....fold in chocolate coated espresso beans, chocolate chips, or fudge topping for different variations! Recipe can easily be doubled, tripled or quadrupled though watch the chocolate cooking time and be careful not to burn it (if you do increase quantities, increase microwave time and check during cooking time)."

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Ready In:: 6hrs 10mins
Ingredients:: 6
Yields:: 1 quart
Serves:: 4-6

ingredients

4 ounces bittersweet chocolate (can substitute with unsweetened)
¹⁄₂ cup sweetened condensed milk
1 teaspoon instant coffee (granulated)
1 teaspoon boiling water
¹⁄₄ teaspoon salt
2 cups heavy cream

directions

Break apart chocolate and place in microwaveable dish with condensed milk. Microwave on high for 1 minute.
Remove from microwave, and stir until the chocolate has melted. Set aside to cool at room temperature while you're preparing the remaining ingredients. (Do not place in fridge, or it will become too firm to mix into the cream later).
In a small dish, put 1 tsp of instant coffee, 1/4 tsp salt and 1 tsp of boiling water. Mix together, and set aside to fully dissolve.
Whip cream until peaks form. Set half aside in small bowl.
Stir coffee mixture to ensure all granules have dissolved, then stir into chocolate mixture.
Gradually add chocolate mixture to half of cream mixture, beating until smooth and creamy.
Fold in remaining cream.
Transfer to freezer container.
Freeze for at least 6 hours.
** NOTES **: If you're planning on eating the ice cream fairly soon after it's frozen, simply cover with cling wrap and throw in the freezer. To make an air tight seal to preserve the ice cream for up to 2 weeks, place in container with lid and place a piece of cling wrap on the surface of the ice cream before putting the lid on. The ice cream will freeze to the cling wrap, but when you're ready to eat it simply peel it back and you're ready to dive in!