Coffee Chocolate No-Churn ice cream recipe
Calling all coffee lovers! 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.
Servings: cups
Equipment
- 1 Electric mixer
- 1 medium sauce pan
Ingredients
Ganache Swirl
- 4 ounces semi-sweet chocolate bar good quality
- 1/2 cup heavy whipping cream chilled
Homemade Coffee Ice Cream
- 2 cups heavy whipping cream chilled
- 14 ounces sweetened condensed milk 1 can
- 1 teaspoon pure vanilla extract
- 1 ½ tablespoons instant espresso powder
- 1/2 teaspoon salt
Instructions
Ganache Swirl
- Chop the semi-sweet chocolate into small, uniform pieces and place them in a heatproof medium bowl.4 ounces (113.4 g) semi-sweet chocolate bar
- In a small saucepan, heat the heavy whipping cream over medium heat until it just begins to simmer. Don't let it boil, or it might curdle, affecting the texture of your ganache.1/2 cup (118.3 ml) heavy whipping cream
- Pour the hot cream over the chopped chocolate. Let it sit for 2 minutes, covered, to allow the heat to melt the chocolate.
- Gently whisk the mixture until the chocolate is completely melted and the ganache is smooth and glossy. Set aside.
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. Soft peaks mean the cream holds its shape but gently flops when lifted.2 cups (473.2 ml) heavy whipping cream
- Then, add the sweetened condensed milk, espresso powder, vanilla extract, and salt. Mix well until the instant coffee granules dissolve and the mixture becomes smooth.14 ounces (396.9 g) sweetened condensed milk, 1 teaspoon pure vanilla extract, 1 ½ tablespoons (1.5 tablespoons) instant espresso powder, 1/2 teaspoon (0.5 teaspoon) salt
- At this point, you can do a taste test and see if you want to add more coffee or any optional add-ons.
- 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. Use a knife to create a marble effect.
- Next, layer the remaining homemade coffee ice cream mixture on top, and swirl the remaining chocolate ganache over it, creating a marbled pattern.
- If using a loaf pan, cover it with plastic wrap to prevent ice crystals from forming. For an airtight container, use the lid.
- Place the container in the coldest part of your freezer and freeze for at least 6 hours or until the ice cream freezes completely.
Notes
Expert Tips
-
- When heating the cream for the ganache, avoid boiling it to prevent scorching or curdling. Heat the cream just until it starts to simmer, then pour it over the chopped chocolate for optimal results.
- Start with cold heavy cream and freeze your beaters and mixing bowl beforehand. This helps speed up the whipping process and ensures a smoother texture.
- Beat the heavy cream until soft peaks form for a creamy texture and soft-serve consistency. If you prefer a firmer texture, continue beating until stiff peaks form.
- Experiment with different add-ins like chocolate chips, nuts, or crushed cookies for added texture and flavor diversity.
