The weather might be gloomy and almost monsoon-y these days, but that doesn’t mean that summer is gone. It’s still very much present, ask me, I know, even my eyeballs sweat sometimes.
So, here I am, with another ice cream recipe for you guys. I’ve been watching a lot of Masterchef lately, and the amount of ice cream those contestants make has been making my brain burst with ideas. So, my notes app is filled with ice cream flavors that I want to try.
But, I don’t own an ice cream machine, so I have to resort to no-churn ice creams. Nothing against no-churn ice creams though, they’re delicious and can be just as versatile as custard-based ice creams.
This recipe is for chocolate ice cream. And it’s no ordinary chocolate ice cream, it’s chocolate ice cream with coffee...and rum!
It’s not boozy ice cream; the rum is merely there for textural purposes. But it does give a pleasing aftertaste, and it pairs beautifully with chocolate and coffee.
This ice cream is intensely chocolatey, you get a slight bitterness from the coffee, and then once you’ve eaten a spoonful, you start to feel rum humming in the back of your mouth. It’s delightful!
What is no-churn ice cream?
This is a no-churn ice cream recipe, meaning you don’t need to churn it, obviously.
Handcrafted artisanal ice cream is usually made with a custard base that’s churned for some time until it starts to become thick and ice-creamy.
The custard I’m talking about is called crème anglaise. It’s made with milk, heavy cream, sugar, and eggs (cornstarch if it’s eggless ice cream) cooked into a custard-like mixture.
The most vital equipment to make crème anglaise ice cream is an ice cream machine. The ice cream machine churns the crème anglaise while keeping it cold.
Many people don’t have ice cream machines, including me. So, the no-churn ice cream method basically “churns” the cream by whipping the heavy cream and incorporating the milk and sugar in the form of sweetened condensed milk.
The texture of a no-churn ice cream base almost resembles a crème anglaise base.
What goes into this chocolate and coffee ice cream?
Now that you understand what no-churn ice cream is let’s get into the ingredients of this ice cream.
The base of this ice cream consists of heavy cream and sweetened condensed milk.
The heavy cream I’m talking about here has more than 35% of fat. It is not the same as ‘fresh cream’ that you might find in the shops. Fresh cream has about 25% fat which is not enough if you want to whip it.
If you’re not experienced with different types of cream, ask for ‘whipping cream.’ You should get a non-dairy, sweetened whipping cream that will work perfectly for this recipe.
If you can, try to find an unsweetened cream or a dairy-based cream. At the end of the day, anything with more than 35% works. Also, make sure to drain out any liquid if you’re using unsweetened/dairy-based cream.
Now comes the flavor part; you’ll need melted dark chocolate, instant coffee powder, dark rum (Old Monk or Bacardi), and vanilla extract.
The alcohol is not merely added for flavor; it’s used because it doesn’t freeze, and it makes your ice cream smooth and silky, unlike most no-churn ice creams, which end up icy.
You can also add chocolate shavings into the ice cream mixture before pouring it into the freezing container.
How to make this chocolate and coffee ice cream?
The making of this ice cream is essentially only a two-step process.
You add all of the flavorings into the heavy cream and whip it until you see stiff peaks. Then, you fold in the condensed milk until thoroughly combined. And lastly, you freeze it in a freezer-safe container until set.
What equipment do I need?
You will need an electric hand mixer or a stand mixer to whip the cream. You can also do it with a wire whisk, it’ll take longer, but it’ll come together.
You’ll need a large mixing bowl, a silicone spatula, and a freezer-safe container to freeze the ice cream.
No-Churn Chocolate & Coffee Ice Cream
Yields: approx. 900 grams ice cream
Time: 20 minutes plus chilling
450 grams (2 cups) heavy cream, cold
12 grams (1 heaping tablespoon) instant coffee powder
50 grams (⅓ cup) melted dark chocolate
15 grams (1 tablespoon) dark rum
4 grams (1 teaspoon) vanilla extract
350 grams (1 ⅛ cup) sweetened condensed milk, room temperature
20 grams (⅛ cup) dark chocolate shavings
Add heavy cream, coffee powder, melted chocolate, rum, and vanilla to a mixing bowl.
Whisk/beat it until you achieve whipped cream with stiff peaks.
Fold in the condensed milk with a silicone spatula until combined.
Pour the ice cream mixture into a freezer-safe container and layer it with chocolate shavings.
Freeze for minimum 6-8 hours.
Dip an ice cream scoop in hot water before scooping, wipe off the water, and serve the ice cream.
If you don’t consume alcohol or don’t like it, you can leave out the rum. It won’t make that big of a difference.