No Churn Espresso Chip Ice Cream
This homemade ice cream is flavored with espresso and chocolate chips. No ice cream maker needed!
Ingredients
- 2 cups cold heavy cream
- 1 tbsp espresso powder
- 1 (14-oz) can sweetened condensed milk
- 1 cup chocolate chips or chunks
Instructions
- Whisk together espresso powder and cold heavy cream into the mixing bowl of a stand mixer. The espresso powder should dissolve into the heavy cream. If some of it remains undissolved, it should completely dissolve once you start whipping. Using a mixer, whisk on high speed until heavy cream forms stiff peaks.
- Pour condensed milk into a large bowl. Add in 1/3 of the whipped cream and gently fold into the condensed milk with a spatula. While the stiff peaks won't hold their form, you still want to keep as much air as possible. Fold in another 1/3. Fold in final 1/3. Pour in chocolate chips and gently stir in.
- Pour batter into a 9 x 5 metal loaf pan. Smooth with spatula or create a pattern on top if you wish. Freeze overnight to set.
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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