No Churn Espresso Chocolate Chip Ice Cream
Even though it is still really hot here, and fall temperatures would be a welcome relief, I feel a little sad that summer is coming to an end. And I’m pretty sure it has to do with the fact that I haven’t made all of the ice cream flavors I want to yet. It’s not that we can’t eat ice cream any time of year, especially in Arizona, because we do, but I just know I’m going to get distracted by other things calling to me, such as apple, pumpkin, and caramel just to name a few. And I am excited about those flavors. I really am. But one of my favorite ice cream flavors, Espresso Chocolate Chip, had to be made before that happens.
If you like coffee, this is one of the creamiest and dreamiest things you will ever put in your mouth! I changed the original formula for No Church Vanilla Ice Cream to include the addition of milk so that I could heat it up and dissolve instant espresso coffee into it. I loved the coffee flavor, but I also surprisingly liked the change in texture that I got from adding the milk. It was just a little more silky and soft, and even though I loved the straight whipped cream version, I liked this one better as far as the consistency because it lightened it up a little. (But not so much that it was icy or anything like that). You can make this with a half cup double strength coffee instead of the instant espresso, but it does change the texture just the least little bit.
This ice cream reminds me of my high school days. A group of us from our high school youth group that used to hang out together often went to Baskin Robbins when we got together. I had never had coffee ice cream before (I led a sheltered life), 🙂 and that is what my friend always ordered. I tried it one day, and pretty soon, that was what I was ordering every time, too. I will always be thankful for my friend Sharon who influenced me in so many good ways, including my love of coffee ice cream. See, teenagers can be a good influence on their friends, too! 🙂
Once I made the Espresso Chocolate Chip Ice Cream, and it turned out so well, it seemed like it would be perfect in a waffle cone. And then, why not dip the cone in chocolate, too, my deliriously happy ice cream fulfilled self thought. That turned out to be one of the best ideas I’ve had in a long time. It didn’t take any time at all, and made everything come together in chocolate/coffee harmony. I highly recommend going that extra step! I’m pretty sure it made some college kids that were helping my daughter move her stuff into the dorm, very happy, too! 🙂
In conclusion, teenagers can be a good influence, chocolate dipped waffle cones are great, and no churn espresso ice cream is awesome and a good reward for said teenagers. Make some today and hand some out to all those people you are thankful for! 🙂
No Churn Espresso Chocolate Chip Ice Cream
- 1 pint heavy whipping cream
- 1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
- 2 Tbsp. Instant Espresso Coffee
- 1 tsp. vanilla
- 1/2 c milk (I used 2%), divided
- 3/4 c semi-sweet mini chocolate chips
- 1 pkg. semi-sweet regular size chocolate chips, optional (for dipping the cones)
- 1 pkg. waffle cones (sometimes called sugar cones), optional
- Place 1/4 cup of the milk in a microwave safe bowl, and heat for 15-30 seconds until very warm.
- Mix instant espresso coffee into heated milk and stir until combined.
- Pour the other 1/4 cup milk into the coffee flavored milk to cool it and set aside.
- Pour heaving whipping cream into mixing bowl that has been chilled for about 5 minutes in the freezer. With the whisk attachment, whip the cream on high until it forms stiff peaks, about 1 minute (it will depend on how cold everything is how long it takes). You may want to place a towel around the bowl to catch splatters, but keep an eye on it because it can whip up fast. Don’t overmix.
- Pour sweetened condensed milk into another bowl. Pour in the milk/coffee mixture and the vanilla and stir to combine.
- Take one spoonful of heavy whipping cream and mix it into the sweetened condensed milk mixture (this helps the whipping cream get incorporated more easily).
- Now pour the rest of the whipped cream into the sweetened condensed milk mixture and gently stir until mostly combined. There can be a few lumps left in it. Don’t overmix.
- Pour 3/4 cup of mini chocolate chips into mixture and carefully stir until distributed throughout.
- Pour the whipped cream mixture into a loaf pan or other freezer safe container. Sprinkle extra mini chocolate chips over the top to decorate if desired. Cover tightly with foil.
- Freeze 6 hours or overnight.
- If you want to dip cones in chocolate, melt 1 bag of chocolate chips in a microwave safe bowl for 30 seconds. Stir. Continue melting at 10 second intervals and stirring between each time until melted. Dip wide ends of cones into the chocolate and shake to get rid of excess. Either lay on parchment covered cookie sheet or set in a small flower vase. Place cones in refrigerator for about 10 minutes to set. When chocolate is set, and ice cream is frozen, fill cones with ice cream and enjoy!
Recipe from Cook AZ I Do
I am taking ice cream cones to Fiesta Friday because I am very thankful for everyone who shares all of their delicious recipes every week! Please feel free to join in.