No-Churn Coffee Ice Cream with Chocolate Chunks

Ingredients

• 600 mL whipping cream
• 3 tablespoons instant coffee or espresso powder
• 300 mL 1 can sweetened condensed milk
• 100 g dark chocolate (roughly chopped)

Instructions

1. 1

   In a large mixing bowl, add the whipping cream and instant coffee. With a whisk or electric beater, whip the whipping cream until it reaches soft peaks and the coffee has dissolved.

2. 2

   Slowly drizzle the condensed milk into the whipped cream while gently folding it in with a rubber spatula at the same time. Only fold until just combined. The whipped cream should still hold soft peaks.

3. 3

   Add in the chopped dark chocolate and fold just a couple of times to combine.

4. 4

   Pour the mixture into a loaf tin and cover with plastic wrap. Freeze for at least 4 hours or preferably overnight.

5. 5

   When serving, run an ice cream scoop under hot water before scooping.