If you're craving a cool treat that's easy to make at home without the need for a fancy ice cream machine, look no further. Our Coffee Chocolate No-Churn Ice Cream recipe is a game-changer

Ganache Swirl Chop the semi-sweet chocolate into small, uniform pieces and place them in a heatproof medium bowl. Heat the heavy whipping cream over medium heat until it just begins to simmer.

Pour the hot cream over the chopped chocolate. Let it sit for 2 minutes, covered. Gently whisk the mixture until the chocolate is completely melted and the ganache is smooth and glossy.

Homemade Coffee Ice Cream Pour the heavy cream into a large bowl. Use a stand mixer or handheld mixer to beat at high speed until soft peaks form.

Add the sweetened condensed milk, espresso powder, vanilla extract, and salt. Mix well until the instant coffee granules dissolve.

In a loaf pan or any freezer-safe container, add half of the coffee ice cream mixture. Then, swirl half of the chocolate ganache mixture onto the top.

Layer the remaining homemade coffee ice cream mixture on top, and swirl the remaining chocolate ganache over it. Place the container in the coldest part of your freezer and freeze for at least 6 hours or until the ice cream freezes completely.