My initial plan, when Choclette and I set our joint #WeShouldBSFIC challenge for January, was an ice cream sandwich. I wanted to make chewy chocolate chip cookies and sandwich white chocolate vanilla ice cream between them. But every time I started scribbling potential recipe notes, my thoughts turned instead to a chocolate ice cream recipe I shared back in the summer of 2012; a rich, dense and wonderfully dark chocolate ice cream. I still remember the richness of that ice cream!
Like many no-churn recipes, it has a base of condensed milk and double cream (plus regular milk). Unlike most no-churn recipes, it’s not simply a case of folding together whipped condensed milk and cream, adding flavouring and popping into the freezer. It needs the milks and cream to be boiled, the chocolate (and other flavourings) to be melted and thoroughly mixed in, and then a flour thickener added before the mixture is cooked further until it’s so thick you can only just pour it from the pan to a plastic box.
I was keen to see if I could adapt the recipe to make it in my Froothie Optimum 9400. This power blender has such a jet engine of a motor that it not only blends but heats too – there’s no heating element but the friction of the blades at top speed will generate enough heat to make your mixture piping hot. Having already made an ice cream custard base in the Optimum 9400, for my silky smooth white chocolate vanilla ice cream, I was hopeful my adaptation would work.
When I took the ice cream out of the freezer, I belatedly remembered how dense this ice cream is and how hard it is to scoop. We ended up popping the entire block out of the plastic box and cutting a slice off the end with a knife. It doesn’t look pretty, as the photographed side shows where it slid out of the box and the other side looked even stranger, from where the knife pushed through it.
That’s when I realised this recipe would be utterly perfect for individual chocolate ice cream lollies, or fudgesicles as Americans call them. As soon as you cut into the ice cream with a spoon, it reveals it’s beautiful smooth texture, utterly silky in the mouth and with a hint of chewiness that reminds of the wonderful mastic ice creams of the Middle East. I took a bite straight out of the slice and oh yes indeed, this would be perfect on a lolly stick! Too bad I didn’t think of that 24 hours ago!
So please use your imagination to see past my appalling photo and trust me when I tell you that you should give this recipe a try.
Rich, Dense & Dark Chocolate Ice Cream | Made in a Power Blender
200 grams sweetened condensed milk
100 grams whole milk
100 grams double cream
100 grams very dark chocolate, grated or finely chopped*
0.5 scant teaspoon instant coffee granules or powder
1 scant teaspoon vanilla bean paste or extract
Small pinch fine sea salt
1 tablespoon plain flour
1 tablespoon cold water
* Note: To save on washing up, use your power blender to “grate” the chocolate, then pour/ scrape it out of the jug and set it aside.
- Into the jug, pour the condensed milk, whole milk and double cream. Blend on high power until the mixture is steaming hot.
- Add the chocolate, instant coffee, vanilla bean paste and salt. Blend on high power again until the chocolate melts and is fully mixed into the cream and milk.
- In a small bowl, mix the flour and water into a smooth paste, then add to the blender.
- Blend on high power for 4-5 minutes. The mixture should be thick and glossy.
- Pour / scrape into a shallow freezer container, or better still, into individual lolly moulds or small paper cups, with lolly sticks inserted.
- Transfer to the freezer overnight or until solid.
- To serve, take out of the freezer 10 minutes ahead of scooping (or slicing).
This is my entry for the joint Bloggers Scream for Ice Cream and We Should Cocoa challenge, hosted by myself and Choclette.
As I’ve mentioned before, I was given my Optimum 9400 along with the opportunity to be an ambassador for the Australian brand, as it breaks into the UK market. Hand on hearts, Pete and I have been enormously impressed with the blender, especially given the price when you compare it to market leaders like Vitamix; (you can read a comparison of the two, here). We’ve made super quick frozen fruit sorbets, delicious vegetable soups (which are blended and heated so quickly that they retain the fresh taste of the vegetables, an unexpected bonus), quick custards (both to enjoy as they are and freeze into ice cream), and we’ve also used it to grate, puree and blend. And yet we’re only at the start of our learning about all that it can do. I’ll continue to share my favourite Optimum 9400 recipes with you here on Kavey Eats. You can access them all via my Froothie tag.
Like this recipe? Here are a few more power blender recipes from fellow bloggers that caught my eye:
- The Crafy Larder’s Salted Caramel & Pretzel Ice Cream
- Hungry Healthy Happy’s 2 Minute Chocolate “Ice Cream” made from frozen bananas and cocoa
- Franglais Kitchen’s Sour Cherry Chocolate Chip Ice Cream, Candied Almond and Meringue
Kavey Eats received a review Optimum 9400 power blender from Froothie. Please see the right side bar for a special offer on buying the Optimum with an extended warranty via my affiliate link.