Boozy Dark Chocolate Ice Cream

Boozy Dark Chocolate Ice Cream

Boozy Dark Chocolate Ice Cream

 

Hello, my chocolate-loving friends! I must say, this is the richest homemade chocolate ice cream I have ever tasted (and made). This smooth and intense dark chocolate ice cream recipe is just what you need to enjoy this ice cream exactly like I do. This has all the beauty of the dark and the deep, packed in a simple yet sophisticated homemade dessert. And yes, it is eggless too!

 

Dark chocolate is good for you!

Dark chocolate is good for you!

 

As long as I have good-quality chocolate in my cupboard, I am rich! And I especially enjoy the slightly bitter taste of dark chocolate. The best chocolates according to me are Morde, Valrhona or Whittaker’s. If eaten moderately, dark chocolate is actually good for you. Just a little of dark chocolate every day can reduce blood pressure. It is shown to reduce “bad” LDL cholesterol and increase “good” HDL levels. So go ahead!

Quickly devoured or slowly relished, this ice cream doesn’t get any better than that. Many of my friends and relatives complemented me over the last two years that my homemade ice creams taste exactly like the store-bought ones, actually in most cases, even better than the latter. I swoon over homemade ice creams and I am glad that my ice creams always come out the way I want them to be. Enough of self-bragging, right? But once you make my Boozy Dark Chocolate Ice Cream, you will fall in love with it. It is that good!

Purabi Naha_Boozy Dark chocolate ice cream 2.jpg

These sinful scoops are for the chocolate purist in you!

 

I often make myself chocolate ice cream and I savour it slowly. Dark chocolate and cream are anyways my favourite pairing. And when you mix-in some South African Cream liquor, it becomes divine! Boozy dark chocolate ice cream is something I can nosh on anytime of the day (or even night!). I do experiment with ice creams a lot. I have made almost a dozen of my own flavours, which I will share with you in due course of time.

 

Feel the creaminess. Every spoon of this is going to be so satisfying...you'll probably never need to refer to any chocolate ice cream recipe, but this!

Feel the creaminess. Every spoon of this is going to be so satisfying…you’ll probably never need to refer to any chocolate ice cream recipe, but this!

 

This method is not the conventional method. I generally don’t use milk in my ice creams, unless it is a kulfi. Once I had a lot of whipped cream left after frosting a cake. I made ice cream out of it and it tasted delicious! From that time onwards, I always use whipped sweetened cream as a base for my ice creams. Believe me, it gives perfectly delicious decadent ice creams, without any need for eggs, ice cream stabilizer or even an ice cream maker.

My Boozy Dark Chocolate Ice Cream freezes well and if you follow my instructions, there will be no ice crystals at all. Well for that to achieve, the first step is to invest in quality ingredients. Use a good-quality dark chocolate with atleast 70% cocoa. After melting the chocolate with a little cream, use a wire whisk to get the right consistency. Once the chocolate has melted, you’ll need to work quickly by adding rest of the cream, but in batches.

What are the other secrets for making a perfect ice cream? Scroll down and read the recipe!

Amaretto liqueur, Guinness stout, Bailey’s Irish cream and South African cream liquor are all suitable candidates for the booze factor in this delectable ice cream! Adding booze does make a difference. However, if you don’t prefer booze, you can make a non-alcoholic version easily by replacing the liquor with coconut cream or instant espresso for yet another flavour. A quick warning before you read the recipe: this boozy ice cream gets really addictive!

 

Boozy Dark Chocolate Ice Cream

 

Dark chocolate (Morde, Whittaker’s or Valhrhona) with atleast 70% cocoa: 250 g

Salty peanut butter: 3 tbsp.

Fresh cream (Amul): around 800 ml:

South African Cream Liquor or Bailey’s Irish Cream (or any cream liquor; optional): 1 cup

Sugar powder: 2 cups

 

Method:

Melt the chocolate in the microwave, along with a cup of cream. Whisk thoroughly (and slowly) and incorporate all the cream slowly and in batches. Add the sugar powder and the liquor. Beat slowly with a wire whisk, but well.

  Step 1.jpg

 

Step 2.jpg

Step 3.jpg

After this step, I used an electric hand blender to make the mixture homogeneous.

 

Using an electric hand-blender, whisk the ice cream contents for around seven minutes, until homogeneous. The mixture should be a bit fluffy.

Pour the liquid into a lock-and-lock container, which should be totally free of any moisture. Lock tightly and deep-freeze for 2 hours. After 2 hours, take out the container and with the help of a fork, churn the semi-frozen ice cream. This will ensure that you don’t get any ice crystals. The churning should be done in maximum 3 minutes, after which the container should be returned back to the deep freeze quickly. Repeat the churning process after 1 hour.

Freeze for three more hours. Scoop out and serve!

 

Boozy Dark Chocolate Ice Cream

Boozy Dark Chocolate Ice Cream

Ingredients

  • Dark chocolate (Morde, Whittaker's or Valrhona) with atleast 70% cocoa: 250 g
  • Salty peanut butter: 3 tbsp.
  • Fresh cream (Amul): around 800 ml:
  • South African Cream Liquor or Bailey's Irish Cream (or any cream liquor; optional): 1 cup
  • Sugar powder: 2 cups

Instructions

  1. Melt the chocolate in the microwave, along with a cup of cream. Whisk thoroughly (and slowly) and incorporate all the cream slowly and in batches. Add the sugar powder and the liquor. Beat slowly with a wire whisk, but well.
  2. Using an electric hand-blender, whisk the ice cream contents for around seven minutes, until homogeneous. The mixture should be a bit fluffy.
  3. Pour the liquid into a lock-and-lock container, which should be totally free of any moisture. Lock tightly and deep-freeze for two hours. After two hours, take out the container and with the help of a fork, churn the semi-frozen ice cream. This will ensure that you don't get any ice crystals. The churning should be done in maximum three minutes, after which the container should be returned back to the deep freeze quickly. Repeat the churning process after one hour.
  4. Freeze for three more hours. Scoop out and serve!
http://www.cosmopolitancurrymania.com/boozy-dark-chocolate-ice-cream/

 

 

  • Amelia

    Hi Purabi, wow… your this ice cream look like to die for type. Very very awesome and refreshing. Wish I can have at least 2 scoops now. :) )
    Thanks for sharing your wonderful recipe.
    Have a nice weekend, regards.

  • http://curryandcomfort.blogspot.com/ Curry and Comfort

    You just made chocolate ice cream better… a touch of booze. :) mmmmm! :)

  • http://mjskitchen.com/ mjskit

    Bailey Irish cream in Ice cream – I’m sold! I really want a spoon and a bowl of this ice cream right now.

  • kitchenriffs

    Gosh, this looks so good! I love Bailey’s in ice cream! And we usually use cream, too, when we make ice cream – so much richer. Really nice — thanks.

  • Minnie Gupta

    Wow, Bailey’s and chocolate in ice cream form? Give me bowl please!!

  • http://www.culinaryflavors.gr/ Katerina

    What’s not to love in this ice cream! I want the whole bowl please!

  • Susan

    Oh my, this sounds delicious! I have everything I need and always have some dark chocolate in the pantry so I can grab a square after lunch :)

  • http://wokwithray.net/ Wok with Ray

    It looks so rich and delicious and I should feel so good after — the booz that is. :)

  • Juliana

    Oh Purabi this chocolate ice cream with liquor looks delicious, so creamy…yum! Bailey’s in it just sound so good,
    Have a wonderful weekend :D

  • dedy oktavianus

    Slurrp, finger licking good!!!
    great job with the photograph, i know for sure capturing ice cream isn’t that easy……
    Dedy@Dentist Chef

  • Kim | a little lunch

    Purabi, your ice cream sounded soooo wonderful (and I just happened to replenish my dark chocolate stash yesterday…) that I printed off your recipe before I even thought about breakfast this morning! I’m thrilled your method doesn’t require an ice cream maker either. Thank you! From now on, I’ll be savoring these creamy chocolaty bites with you! xo

    P.S. I used to work in the food industry and, from experience, ice cream is one of the most difficult foods to photograph. You did a STELLAR job!!!