Coffee Chocolate Chip Ice Cream (Ice Cream Maker Not Needed)
Coffee chocolate chip ice cream is a delicious way to get your caffeine kick this season. Espresso pairs perfectly with semi-sweet chocolate chips, vanilla and cream. Coffee lovers, this one’s for you!
In a large bowl, combine 1 can condensed milk, ¼ cup espresso, 1 tsp vanilla extract and a pinch of salt. Stir until blended well.
Add a dollop of whipped cream and combine to lighten the mixture.
Add your lightened coffee mixture into your whipped cream and fold to combine.
Add the chocolate chips and fold until evenly distributed.
Transfer the coffee ice cream into a freezer-safe container, place a piece of plastic wrap directly on the ice cream's surface, cover and chill overnight.
How strong you make your coffee will determine the amount of coffee flavour that shines through in your ice cream. We usually take our coffee black and like coffee on the stronger side so I always put 1/4 cup of espresso in this recipe. Adjust accordingly if you prefer a less intense kick. However, do not add more than 1/4 cup of coffee because it will make your mixture too thin to set properly.
See the post for more ice cream making tips and FAQs.