No-Churn Coffee Ice Cream recipe

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Ingredients

1 teaspoon instant espresso powder
1 tablespoon water
½ cup sweetened condensed milk
4 ounces dark bittersweet chocolate, chopped
½ teaspoon vanilla extract
1 pinch salt
1 pint cold heavy whipping cream

Nutrition Info

343 calories
carbohydrate: 20.6 g
cholesterol: 88.7 mg
fat: 28.3 g
fiber: 0.9 g
protein: 3.5 g
saturatedFat: 15.5 g
servingSize: -
sodium: 67.2 mg
sugar: 17.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Dissolve espresso powder into water in a bowl.

  2. Combine espresso mixture, condensed milk, chocolate, vanilla extract, and salt in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Set aside to cool.

  3. Beat heavy whipping cream using an electric mixer in a mixing bowl until soft peaks form and cream is fluffy but not firm, 1 to 3 minutes. Fold 1/3 of the whipped cream into the chocolate mixture to lighten it. Fold in remaining cream until thoroughly combined.

  4. Pour entire mixture into a 1-quart container. Place plastic wrap directly on top of the ice cream to keep it from getting icy. Cover the container and freeze 8 hours to overnight.

Recipe Yield

8 servings

Recipe Note

A smooth, rich, and easy chocolate no-churn ice cream with a hint of espresso flavor. Incredibly easy to make!

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