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
Instructions
Combine
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!
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