Monday, August 9, 2010

Easy Chocolate Icecream

Here I am, talking about David Lebovitz again. Get used to it- I'm on an ice cream kick.

This is not ice cream as we know it- it is incredibly easy to make, requires no ice cream maker, and I am going to claim that it's healthy. It has very little dairy and a lot of banana. And chocolate. And a wee bit o alcohol.

The alcohol keeps the ice cream from freezing solid and the banana (which as we discussed in the last post, is an emulsifier) keeps everything suspended and homogenous. And the chocolate makes it delicious.

I made this ice cream a lot while we were going through the moving process. It was just too easy to whirl the ingredients around in the blender, pop it in the freezer and come home later to something refreshing after a long day of painting and packing.

This ice cream does not have the creamy ice cream texture we expect from ice cream, but offers mucho refreshment for very little effort.

1 banana, peeled and chunked
2 oz semi-sweet chocolate
6 T milk
7 T liquor (you can use pretty much any type- though some will taste better than others. I've found combinations of rum, baileys and kahlua to work well. Also, I've used a bit less liquor before and it turned out fine- but the less you use the more icy the ice cream will be.)

That's it! Now put the milk in a cup and put the chocolate in the milk. Microwave for 30 seconds and stir to melt the chocolate. Put all the ingredients in a blender and blend til smooth. Pour the chocolate mixture into a bowl or tupperware, cover and freeze for about 4 hours.

Be sure to let me know how many times you make it this week!

1 comment:

  1. I put my ice cream in the freezer at 4:30 and I'm still waiting for it to harden. I'm hoping this is just because I tripled the recipe.