Coffee Crunch Ice Cream (No Churn)

I love coffee! I drink it daily. I’m one of those people who actually likes the way it tastes. I usually have to stop myself around noon or else I will never fall asleep that night.

But I’m always looking for ways to incorporate the flavor into my desserts. I used cappuccino to flavor this cappuccino cheesecake and these cappuccino eclairs. So, when I came across this coffee ice cream on Cooks Illustrated, I knew I had to make some of my own.

If you are sensitive to caffeine or plan to serve the ice cream to kids, you can make it with decaffeinated coffee.

The great thing about this ice cream is that it’s no churn and takes minutes to put together.

Whip the cream. Combine the condensed milk and coffee, and then mix it into the whipped cream.  Fold in the chocolate chips and freeze it.

Ingredients

• US Cups - Metric
• 1/4 cup hot water
• 2 tablespoons instant coffee granules (use decaf if you're sensitive to caffeine)
• 1 (14 ounce) can sweetened condensed milk
• 2 cups heavy whipping cream
• 3/4 cup mini chocolate chips

Instructions

1. Add coffee granules to hot water and stir to dissolve. Let cool completely.
2. Combine the condensed milk and coffee in a small bowl. Whisk until smooth. 
3. 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. 
4. .............................

for full recipes please see : www.bakedbyanintrovert.com

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