Well, it's cold, and creamy. But the flavor isn't very intense, and it isn't as dense as the high-quality expensive ice cream we buy if we're going to bother. I'll probably still eat it. I can see many flavor combinations with this basic idea, though, and it is a heck of a lot easier than pulling out the ice cream maker (and planning ahead to freeze the bowl.)
Coffee Chocolate Chip No-Churn Ice Cream
(recipe from Baked by an Introvert)
- 1/2 cup strong brewed coffee, cold*
- 1 (14-ounce) can sweetened condensed milk
- 2 cups heavy cream
- 3/4 cup mini chocolate chips
InstructionsCombine the condensed milk and coffee in a small bowl. Whisk until smooth. Add the heavy cream to a large bowl. Using an electric mixer set to medium speed, beat until stiff peaks form. Turn the speed to low and slowly pour in the condensed milk and coffee mixture. Turn the speed back up to medium and beat until thickened. Using a silicone spatula, gently fold in the chocolate chips. Transfer to a freezer-safe container and freeze for at least 6 hours.
*I used cold brew because I tend to have it on hand!