No-Machine Chocolate Ice Cream

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Total Time
4hrs 5mins
4 hrs
5 mins

From David Lebovitz' blog at If you want to experiment, you need to include a similar amount and percentage of alcohol to keep the ice cream from freezing too hard. Most of the sweetness comes from the banana, so choose a nice ripe one.

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  1. In a small bowl set over a pan of simmering water (or in the microwave), melt the chocolate with the milk.
  2. Put the melted chocolate and milk, the Baileys, the banana, and the rum in a blender, and blend until smooth.
  3. Pour into a plastic or metal container, cover, and freeze for at least 4 hours.