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Jun 3, 2009 05:16 AM

Magic Ice Cream - Wow!

The latest Cooks Illustrated magazine had a recipe for what they called "magic ice cream" - Ice cream that doesn't require an ice cream maker. Ok, so I couldn't resist. The recipe is incredibly simple and isn't much different from a chocolate mousse. Melted chocolate with a bit of espresso powder, fold in whipped cream and freeze.

The result was really outstanding. Did it taste like ice cream? No, it was much better. Much more like a really creamy gelato. Great chocolate flavor. And the whole thing took about 15 minutes to put together. I will definitely be doing this recipe often.

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  1. Sounds really good. I found a berry verion of this. 1 cup frozen berries, 1 cup heavy cream, 1 Tbsp sugar, 2 tsp vanilla, Directions:
    Blend together for about 1 minute or until mixed. Chill if desired. It wasn't trademarked or anything. I think it's ok to post.

    1. Would you mind sharing the recipe please. Sounds good !

      1 Reply
      1. re: chowess

        If you plan to store the ice cream for more than a few days, place plastic wrap directly on its surface before freezing.

        1 teaspoon instant coffee or espresso powder
        1 tablespoon hot water
        4 ounces bittersweet chocolate , chopped fine
        1/2 cup sweetened condensed milk
        1/2 teaspoon vanilla extract
        Pinch salt
        1 1/4 cups heavy cream , cold

        1. MELT CHOCOLATE BASE Combine coffee (or espresso) powder and hot water in small bowl. Let stand until coffee dissolves, about 5 minutes. Microwave chocolate, sweetened condensed milk, and coffee mixture in bowl, stirring every 10 seconds, until chocolate is melted, about 1 minute. Stir in vanilla and salt. Let cool.

        2. MIX AND FREEZE With electric mixer on medium-high speed, whip cream to soft peaks, about 2 minutes. Whisk one-third of whipped cream into chocolate mixture. Fold remaining whipped cream into chocolate mixture until incorporated. Freeze in airtight container until firm, at least 6 hours or up to 2 weeks. Serve.

      2. Y'all might like this recent thread on a similar topic:

        1. I learned about this many years ago when making a recipe for white chocolate mouse. Mine had the consistency of a french pot ice cream and was fabulous. (That thing about white chocolate turning waxy in ice cream? It totally didn't apply here for reasons I can't explain.)

          Nigella Lawson also has a recipe that doesn't require an ice cream maker. I've kept that episode for a while, meaning to make it, but it seems I'll never get to it. It's a margarita ice cream with tequila. Looks fantastic and the process sounds very similarly to the CI one.

          1. This was in Cook's Country, not Cook's Illustrated. I loved the recipe, although i didn't really think the chocolate version tasted quite like ice cream, more like frozen ganache icing. I also made a version with bananas and rum, though, that came out fantastic. And the two together was even better! This is a great techinque (whipped cream folded with condensed milk base) to ad lib with.

            1 Reply
            1. re: Jason1

              Any suggestion as to how to do a coconut version? I would think the coconut combined with condensed milk and whipped cream frozen would be really tasty.