As a New Yorker purchasing a novelty kitchen item like an ice cream maker isn’t the wisest move. But I had been diagnosed with cancer and said to hell with it. It wasn’t on my “bucket list” (is making homemade ice cream on anyone’s bucket list?), but I *had* always wanted my own ice cream machine. Everything is trash and we all die anyway and none of this really matters, so I’m gonna make some damn ice cream. (It was a great summer. /sarcasm)
After some online research, I got a Cuisinart 1.5 Quart Frozen Yogurt-Ice Cream Maker in white, thought they do make other fun colors. I quickly realized that many ice cream recipes call for cooking. What? No. No, no, no, no, no, no, no. I just want to make sweet creamy stuff and freeze it and eat it all in one sitting.
So I found the *perfect* no-cook recipe for vanilla, chocolate chip, cookies & cream, mint, coconut and other concoctions. It’s dangerously easy to make with 4 simple ingredients. Not chocolate, though. Don’t fret! I found a great chocolate recipe also included below. But first the super easy adaptable one from All Recipes billed as a Mint Chocolate Chip, but it can easily be adapted to any flavor combo you want.
It takes less than 3 minutes to mix up the following in a bowl then dump into your machine. That’s it. Like I said, dangerously easy…
* I’ve mixed and matched extracts up to about 2 to 2.5 teaspoons. Coconut vanilla, coffee and raspberry, you name it. Chocolate is really the only thing I couldn’t make work with this. Cookies and Cream made with crushed up Oreos is probably the best version ever. It’s shamefully good.
For chocolate…I tried a few until I finally landed on *the one*. No cooking at all and a damn fine creamy chocolate flavor.
Get a bowl. Stir together the sugar and cocoa. Add the egg yolks and blend with a mixer. Add cream a little at a time, beating as you go. Put the mix in the refrigerator while you grate the chocolate chips in blender or food processor or whatever, until fine. Stir into cream mixture. Use your ice cream maker to freeze it and let it ripen about 8 hours or more. You can eat it earlier…it’s just better after time.
If you have any qualms about raw eggs, then skip this recipe but the eggs make it so much creamier and richer.
That’s it! The hardest part is finding a spot to store the machine when not in use. Well that and not eating gallons of ice cream every day. But I have made a delicious low fat, sugar free frozen yogurt and a sorbet, so there are healthier options, too. So get yourself a machine or ask your Santa to deliver one to you this Christmas. You’re welcome!!!