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 caloriescarbohydrate: 20.6 gcholesterol: 88.7 mgfat: 28.3 gfiber: 0.9 gprotein: 3.5 gsaturatedFat: 15.5 gservingSize: -sodium: 67.2 mgsugar: 17.2 gtransFat: : -unsaturatedFat: : -
Directions No-Churn Coffee Ice Cream
Directions
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Dissolve espresso powder into water in a bowl.
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.
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.
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.