Food-Processor Double Chocolate Ice Cream
- MakesMakes about 1 quart
- Cook Time10½ hours
- Active time plus cooling20 minutes active
We know from experience that sweets made only with chocolate or cocoa tend to be one-note in flavor, so for richness and complexity in this no-cook, no-churn ice cream, we use both. We also include a tablespoon of instant espresso powder. (If you prefer, swap 1 tablespoon strong brewed coffee for the espresso powder and boiling water.) The ice cream does not skew “mocha”—the coffee notes blend into the background but boost the bittersweet intensity. Either Dutch-processed or natural cocoa works, so use whichever you prefer or have in the pantry. Fun mix-ins for this ice cream include chopped toasted or roasted nuts (we like peanuts, walnuts and almonds), chocolate chunks (white, milk, semi-sweet or bittersweet), mini marshmallows, crumbled cookies or chopped brownies.
Don’t forget to chill the evaporated milk. If room-temperature or barely chilled, it will not whip properly. Also, don’t whip the evaporated milk until it holds stiff peaks. If overbeaten, it will cause the ice cream base to deflate during the initial freezing. Lastly, be sure the base is fully frozen before processing. If it is only partially frozen, it may separate as it freezes.
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