Espresso Chip Ice Cream
The Best “Coffee-Flavored Milk?” Espresso Chip Ice Cream
I don’t really like coffee. This entire summer I have had two cups of coffee and only drink it during the school year because I get up at 4:40. My favorite ice cream, though? Coffee. I LOVE it. As a kid, I always ordered a coffee ice cream soda when we went out. My grandmother would also make me a coffee ice cream soda with coffee soda and vanilla “ice milk” (don’t ask). She lived on the same street, so I ate a lot of them. What I have concluded then, is that while I don’t like coffee, I love coffee-flavored milk. This particular ice cream, espresso chip, is actually my favorite of all coffee ice cream flavors.
Freshly Brewed Espresso in Espresso Chip Ice Cream
This year I told my husband I wanted to buy a coffee machine – espresso, lattes, cappuccino. He was doubtful and asked why we needed one. The answer, of course, is that we didn’t, but that it might be nice. As mentioned, I do enjoy coffee-flavored milk, and a latte fits the bill. I also saw that Starbucks started making pistachio lattes this year and I wanted to make my own. Turns out my husband loves the machine – and pistachio lattes. He also likes espresso which is the coffee he grew up with. Today I asked him to brew up an espresso for this week’s Ice Cream Friday.
A Bit of Espresso is All it Takes
Did you know there are only 3 tablespoons of espresso in a brewed cup? I would have sworn there was more liquid, but I measured it out for the recipe. Three tablespoons, it turns out, gives just the right coffee-flavored milk taste to this no-churn ice cream.
Espresso & Mini Chocolate Chips – the Perfect Match
As with all of my other no-churn ice cream recipes, this one is a mix of sweetened condensed milk and freshly whipped cream. I added the 3 tablespoons of brewed espresso to the milk and then stirred in ½ cup of mini chocolate chips. OK; maybe it was more chocolate chips than that. If you don’t have a way to make espresso, you can use espresso powder. Espresso powder IS NOT ground espresso. It is much finer. Start with a tablespoon of powder, mix it in, and give it a taste. Add more a little bit at a time if you want it stronger.
Celebrate Ice Cream Friday with Espresso Chip Ice Cream!
Today I drank a pistachio latte my husband made for me using a double shot of espresso. I may never sleep again. But once I recover, a scoop of this delicious homemade espresso chip ice cream is definitely on the menu.
Happy Ice Cream Friday!
Espresso Chip Ice Cream
Ingredients
- 14 oz can of sweetened condensed milk
- 3 tbsp brewed espresso cooled
- 3/4 cup semi-sweet mini chocolate chips divided
- 2 cups heavy whipping cream
Instructions
- Brew the espresso and let it cool to room temperature. If it is too warm/hot it will melt the chocolate and mess with the whipped cream.See the notes below about using espresso powder.
- Add the sweetened condensed milk to a large bowl.
- Stir in the cooled espresso.
- Stir in about 1/2 cup of the mini chocolate chips. I added a bit more and reserved the rest to sprinkle on the top.
- Add the heavy whipping cream to the bowl of a mixer fitted with the whisk attachment.
- Beat the whipped cream on medium high speed until stiff peaks form, about two minutes. Remember that whipping it too long will turn the cream into butter.
- Fold the whipped cream gently into the sweetened condensed milk mixture.
- Mix gently until completely combined.
- Pour the mixture into a loaf pan. I use a glass pan.
- Sprinkle the remaining chocolate chips over the surface.
- Cover the mixture with plastic wrap and freeze until set, about 8 hours or overnight.
