I gave myself a fun little experiment last night. Over the break, my mom “surprised” me with the task of cleaning out our entire basement! It wasn’t quite so fun… BUT in the cleaning and organizing I found an amazing little appliance! I found a mini ice cream maker!!
I absolutely LOVE this find! I have no idea when we got this, but in my 22 years of being alive, this is the first time I’ve seen it. I actually tried to google it and its so old, you can only find them on ebay.
I am obsessed with anything in miniature, so I was so excited to try it out! Because of the small size of the chiller, any ice cream recipe would be too much for it to handle, so I had to wing it! The machine can only hold a maximum of 1.5 cups (or so says the instruction manual). But I think its only able to hold 1 cup.
|Size comparison – that is a teaspoon!|
So, I got out some random ingredients, and developed a chocolate ice cream recipe! The ice cream batter tasted good, but my ice cream chiller was ALOT different than I had expected. I used an electric ice cream maker before and that has a crank that continuous turns as the mixture freezes. I thought that the concept would be the same for my mini hand-crank ice cream maker, but that was not the case!
After continuous stirring the mixture for about 30 minutes with no change in texture, I kind of gave up and just put it in the freezer until the morning. When I finally got around to reading the directions, continuously turning is not what you are supposed to do!
Apparently, you should turn the mixture once or twice every 3 – 4 minutes for proper freezing to happen. And since I was semi-impatient, I may have not refrigerated my ice cream mixture long enough. Nonetheless, the chocolate ice cream turned out pretty well! I’d like to try it again sometime, with the proper technique, but here’s my recipe for now!
Print this recipe!
Chocolate Ice Cream
- 1/8 cup semi-sweet chocolate chips
- 1 teaspoon butter
- 1/4 cup + 1 tablespoon dark cocoa powder
- 1/4 cup unsweetened almond milk
- 1/4 cup sweetened condensed milk
- In a microwave safe bowl, melt the chocolate chips and butter in the microwave, stirring every 15 – 20 seconds until fully melted.
- Whisk in cocoa powder. The mixture should look like a smooth, but thick paste.
- Whisk both milks into the chocolate paste, until everything is fully combined and smooth.
- Chill mixture in refrigerator for at least one hour. Freeze in the method of your choice.