NO-CHURN COFFEE ICE CREAM
A smooth, rich, and easy chocolate no-churn ice cream with a hint of espresso flavor. Incredibly easy to make!
Provided by Tiatina
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes Chocolate Ice Cream Recipes
Time 8h15m
Yield 8
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 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, Sodium 67.2 mg, Sugar 17.2 g
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