For some reason we were all talking about coffee ice cream at the dinner table recently. I don’t recall if the conversation began talking about coffee or ice cream. No matter the origin, it came about that the boys haven’t had coffee ice cream yet.
I’ve been wanting to make some no churn ice cream (I have an ice cream maker, it’s just nice not to have to drag it out). So with warm weather here it was time to make coffee ice cream for the boys, and of course for the adults as well. It’s Josh’s favorite flavor, besides plain vanilla.
Sean was my willing and able sous chef. This is such an easy recipe, he almost could have made it himself. Whip the cream, slowly add condensed milk, coffee and salt. Fold in the shaved chocolate. Easy peasy as Sean says!
Many no churn ice cream recipes call for two cups of cream to one can of condensed milk. I went with three cups cream, it cuts down on the sweetness. Of course it also makes for a creamier indulgent ice cream!
As soon as the little guy noticed me add the coffe and saw chocolate, his immediate response was “coffee and chocolate makes mocha, my favorite flavor”! Yeah, Sean is a big mocha fan. Kinda like his mama, he likes mocha desserts but can’t stand to drink coffee. Not that he needs the caffeine anyway.
This is a rich and creamy dessert. Now is not the time for a big bowl of ice cream. Use a small scoop and enjoy every luscious, creamy bite. Or be wicked and eat a big bowl, whatever makes you happy!
No Churn Coffee Ice Cream with Chocolate
3 c. whipping cream
1 can (14 oz.) sweetened condensed milk
1/2 c. brewed strong coffee, chilled
Dash of salt
1/2 c. shaved chocolate (or mini chips)
Whip the cream in a mixing bowl with the whisk attachment, until stiff peaks form. Turn to low and slowly add the condensed milk, coffee and salt. Fold in the chocolate by hand. Scoop into a container, cover and freeze for about 6 hours before serving. Garnish with extra shaved chocolate if desired, or drizzle with chocolate syrup.
Yields: Approx. 1 1/2 quarts