Espresso Chocolate ice cream, patesserie.com

Bucket-lists, do you have one? I am not sure it’s a good idea to have them. I do like making lists, I really do. To-do lists, to-bake lists, to-travel lists, but as soon as I start, it will become overwhelming after a while. I add and add stuff on it. Especially with ideas, I’m very good in creating ideas.  On my travel bucket list I just had a few countries I knew I would like to visit, then I started travelling, visited about 40 countries and discovered there are 202 in total… That’s a long list!

It gets worse with my recipe-list. One idea starts with the other and before I know I have hundreds and hundreds ideas of recipes I would love to make. Luckily there is Pinterest, where I can save them all. Sometimes I just get rid of the bucket-recipe list. Just by throwing it away. When it is too long, it’s overwhelming and I can’t make a decision anymore of what to make first.  The wish-list becomes a to-do lists and before I know it, I am stressed out. Too much to do, too much to discover, too much of inspiration. It paralyses me.  I think I should be a cat! I need their 9 lives (or was it 7, then I just want two extra 😉 )

Every month with (dutch) foodbloggers, we have a FoodBlog Event. The host sets a theme, everyone writes a post/recipe within that theme and the winner is the host for the next month. Sandra of Culi-Sandra knows that most of us bloggers do have a bucket-recipe-to-make-list. So she decided that for this month we make one recipe of that list. Theme: Tick off one recipe that’s on your to-make list.

 

Espresso Chocolate ice cream, patesserie.com

Making Icecream has been on my list for ages. Once I bought a secondhand ice-cream maker, but the part that needs to be in the freezer was damaged, so I didn’t use it. Also it is a bit of a hassle, making your own ice-cream. Don’t forget to put the right parts in the freezer the day before, making creme anglaise etc. So I didn’t even start….

Here in Ecuador, especially on the coast, they sell a lot of ice-cream. Also the home-made ones and I was wondering how they are doing that. I am sure they don’t have an ice-cream maker! So I did some investigation online and you know what? You can make no-churn ice-cream just by using double cream and condensed milk! I don’t think that’s the way they make it here, because double cream is quite expensive but for me it is a great way to try it!Espresso Chocolate ice cream, patesserie.com

Sounds too good to be true. Just whip the cream, add the condensed milk, add a flavour and just put it in the freezer for a few hours.  This Foodblog Event is a great reason to at least try it. Coffee and chocolate is a great combination, so that’s the flavours I chose. Result? We were shocked! It really really reeeeeaaaally tasted great! No ice crystals, creamy… it’s just like normal ice-cream!

So this is definitely ticked off the list! And in the meantime I add… ice-cream with fruit flavours, ice-cream with cream cheese, ice-cream cakes, does it work with yoghurt as well, oh.. and something with a stracciatella-flavour… Well, I guess you’ll get the picture. I ask for another life and get back into the kitchen right now!

Enjoy the Ice Cream!

Recipe: Espresso Chocolate ice cream

Ingredients

500 ml  double cream
1 can condensed milk
2-3 tbsp instant coffee
100 gr chocolate, chopped in small pieces

Instructions

  • Take 2-3 tbsp of the cream and mix in the instant coffee.
  • Whip the double cream until stiff peaks.
  • Add the condensed milk.
  • Add the coffee and chocolate and mix it all well in.
  • Put your espresso chocolate ice cream mixture in an airtight plastic container.
  • Freeze it for about 6 hours or, even better, overnight
  • You can serve the espresso chocolate ice cream straight from the freezer.
  • Yes, that’s all! Enjoy it.

Espresso Chocolate ice cream, patesserie.com

Quick Espresso Chocolate Icecream (no churn)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 750ml
Ingrediënten
  • 500 ml double cream
  • 1 can condensed milk
  • 2-3 tbsp instant coffee
  • 100 gr chocolate, chopped in small pieces
Bereidingswijze
  1. Take 2-3 tbsp of the cream and mix in the instant coffee.
  2. Whip the double cream until stiff peaks.
  3. Add the condensed milk.
  4. Add the coffee and chocolate and mix it all well in.
  5. Put your espresso chocolate ice cream mixture in an airtight plastic container.
  6. Freeze it for about 6 hours or, even better, overnight
  7. You can serve the espresso chocolate ice cream straight from the freezer.
  8. Yes, that's all! Enjoy it.

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