Super-easy chocolate and baileys icecream with NO icecream machine required! Crazy, huh.
The sun has finally returned to Melbourne and so has my cravings for something cool and creamy. When the warm rays descend my favourite place to head is Lygon St for gelato. Being a short walk from lectures, we’d sometimes treat ourselves at lunchtime with an icecream in the park. Sitting under the leafy green trees in Argyle Square, soaking up the sunshine … bliss. Now that i’ve finished my Masters forever a few days ago, i need to get my regular icecream fix in other ways.
Most recipes call for an icecream machine, or to regularly churn the icecream by hand, but I found this totally genius recipe by icecream master, David Lebovitz. No machine, no hard labour, just whack the ingredients together in 5 minutes, blend them, and leave it to chill. That’s it. Can’t get better than that, right? Well, this icecream needs a chemical agent added to prevent ice-crystals forming in the mixture as it cools. And that special something happens to be Baileys irish cream liquor. And a little rum while we’re at it. Oh yes.
It’s a seriously impressive chocolate icecream for something so simple. There’s a rich chocolate flavour thanks to the real melted chocolate inside. The creamy texture comes from a whole ripe banana, which also adds a little extra to the flavour. And the Baileys give it an adult naughty edge. Definitely not one for the kids!
For more ideas, there’s heaps on David Lebovitz’s website under Ice Creams and Sorbets, or from his book The Perfect Scoop.
EASY CHOCOLATE ICECREAM: NO MACHINE NEEDED!
Makes 4-6 scoops
You will need:
55 g Dark chocolate (around 50% cocoa), chopped
80 ml Milk, whole or low-fat
80 ml Baileys liquor
1 medium-sized ripe banana, peeled, and cut into chunks
1 tablespoon (15 ml) dark rum
Directions:
1. Put the chocolate and milk in a medium bowl and melt in the microwave. Use 30 second bursts and stir well after each.
2. Pour the chocolate milk, Baileys, chopped banana and rum into a blender and whizz together until smooth.
3. Tip into a plastic or metal container, cover, and freeze for at least 4 hours. And that’s it! Seriously, you’ll have delicious creamy boozy chocolate icecream in no time.
From David Lebovitz The Easiest Chocolate Icecream Recipe… Ever.
