I have so many wonderful memories that include ice cream! Clearly a sign of a happy childhood. A sign of a happy adulthood, while we’re at it! Blizzard dates with high school friends and clown cones for my 7th birthday party were awesome but the best memories are with my grandfather. He would pull out the big crank churn and help us make homemade ice cream. It felt like it took hours of churning and adding more salt and more ice. But the reward was always worth the wait. Fresh from the churn, it was like soft serve ice cream. I always added chocolate syrup on top and Grandpa would help me scrape every last bit from my bowl.
Those memories with Grandpa are incredibly sweet. However, as a career woman, a wife and a mom, I don’t have the patience to wait on ice cream to churn. When I saw the no-churn ice cream trend I knew I had to try it. The basic concept is combining whipped cream with sweetened condensed milk. Beyond this, the flavor combinations are limited only by your own imagination. The coffee flavor I’ve created here seems to me like a great excuse to have ice cream for breakfast.
- If you’re caffeine sensitive, feel free to use decaf instant coffee rather than regular.
- Be sure whip the heavy cream yourself rather than using premade whipped cream. There is a difference in texture and sweetness.
No Churn Chocolate Chunk Coffee Ice Cream
- 1 single serving packet instant coffee granules (I used Starbucks Via)
- 1 Tablespoon hot water
- 16 oz heavy cream
- 1/2 teaspoon vanilla extract
- 14 oz sweetened condensed milk
- 1/2 cup dark chocolate, roughly chopped
- In a small bowl, stir coffee and hot water until coffee dissolves. Set aside.
- In a large, cold bowl, beat heavy cream until soft peaks form.
- Stir vanilla and sweetened condensed milk into coffee until well combined. Beat coffee mixture into whipped cream then stir in chocolate.
- Pour ice cream into a 9×5 loaf pan. Cover with plastic wrap and freeze for a minimum of 6 hours, preferably overnight.