Easy Coffee Ice Cream Recipe (No Churn!)

Ingredients

• 2 and 1/2 Tablespoons (15g) instant espresso powder or instant coffee granules1
• 2 Tablespoons (30mL) warm water
• 2 cups (480mL) heavy cream
• 1 14-ounce can (397g) sweetened condensed milk
• 1 teaspoon vanilla extract
• 4 ounces (113g) semi-sweet chocolate2 (chopped to desired thickness)

Instructions

1. 1

   In a small bowl, combine the instant coffee and warm water. Stir until coffee is dissolved.

2. 2

   In a large bowl using a hand mixer or the bowl of a stand mixer fitted with the whisk attachment, beat the coffee mixture, heavy cream, sweetened condensed milk, and vanilla extract on high speed until smooth and thick (about 3-4 minutes).

3. 3

   Fold in the chopped chocolate with a spatula until evenly dispersed.

4. 4

   Spoon the ice cream into a freezer-safe container or bowl (I prefer a 9" x 5" loaf pan). Garnish with additional chocolate pieces, if desired. Cover tightly and freeze overnight, or at least 8 hours. Ice cream can be stored in the freezer for up to 2 weeks.