I use my ice cream maker a lot – and I’m not just saying that because I’ve written three books on frozen desserts. I use it a lot because I really like ice cream and enjoy stocking my freezer with a variety of homemade options. Ice cream makers can be a pain to use, however. Some models are large and take up a lot of counter space, while others require hours (or days) of prefreezing before you can use them. If you’re looking for a quicker way to get your ice cream fix, I’m sharing the recipe for my Chocolate Ice Cream in a Blender over on the Craftsy blog (it’s free!!).
The easy-to-make ice cream does not require any advance preparation, so long as a trip to the store to stock up on any ingredients you may be out of isn’t too much trouble.Â ice cream base uses a lot of cocoa powder and is combined with sugar, ice and three different types of dairy before being blended into a very creamy dessert. The ice cream is ready to eat right away, but you’ll need to freeze it for at least an hour (I recommend a relatively shallow container) to get firmer scoops that are suitable for stacking in an ice cream cone. If you’re serving it up in a bowl, simply grab a spoon and you’re ready to eat!