Summer ice cream cravings are real, and they've been known to hit in the spring, fall and winter too. The good news is that you don't need an ice cream maker for at-home sweet tooth attacks. We turned to cooking pro Nicki Sizemore' s online class Quick & Delicious: Make the Most of Your Blender for this killer recipe that's just four ingredients and takes five minutes (plus a couple hours of freezing).
Chocolate chunk vanilla bean ice cream recipe
Makes about 1 quart
- 3½ cups whole milk, divided
- 1 vanilla bean, cut in half lengthwise
- ¾ cup powdered sugar
- 2 ounces coarsely chopped chocolate (about ⅓ heaping cup), or candy of your choice
Pour 3 cups of the milk into 2 ice cube trays. Freeze until solid, about two hours. Once frozen, the cubes can be transferred to a zip-top freezer bag and stored for up to two days.
Pour the remaining ½ cup milk into your blender. Cut the vanilla bean in half lengthwise and, using the back of a small knife, scrape out the seeds and add them to the blender. Add the powdered sugar and blend until combined.
Add the milk ice cubes. Then turn the machine on and slowly increase the speed to high. Use your blender's tamper to press the ingredients into the blades and blend until mostly smooth, about 10 to 15 seconds. Stop and add the chopped chocolate.
Blend again on high, using the tamper, just until the ice cream is smooth and the chocolate is incorporated, 3 to 5 seconds.
Why wait? Serve immediately in bowls, or — if it needs a little firming up — put the bowls in the freezer for 5 to 10 minutes before you dig in.