Espresso Chip Ice Cream
An easy recipe for no-churn espresso chip ice cream with freshly brewed espresso
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.
Notes
NOTE:
If you don't have a way of making brewed espresso, you can use espresso powder. Remember that espresso powder and ground espresso (like the kind you use to make the coffee) are NOT the same thing. Start by adding one tablespoon of powder and then slowly add more to suit your taste.
Needless to say, I forgot to take photos except for the finished project.
You can see an IG real on my page: eileen_goodenoughkitchen