Ingredients
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2 cups Heavy whipping cream (chilled)
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1 can (14 oz) Sweetened condensed milk
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2-3 tbsp Instant espresso powder or high-quality instant coffee
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1 tsp Pure vanilla extract
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1/2 cup Semi-sweet chocolate chips or finely chopped dark chocolate
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A pinch of sea salt (to balance the sweetness)
Instructions
1. Prepare the Coffee Base
In a small bowl, combine the sweetened condensed milk with the instant espresso powder, vanilla extract, and a pinch of salt. Stir vigorously until the coffee powder is completely dissolved into the milk. This ensures the flavor is evenly distributed and you don’t end up with “grainy” spots.
2. Whip the Cream
In a large, chilled mixing bowl, pour in the heavy whipping cream. Using a hand mixer or stand mixer, whip the cream on medium-high speed until stiff peaks form. Be careful not to over-beat; you want it light and airy, not turning into butter.
3. Combine Gently
Pour the coffee-milk mixture into the bowl with the whipped cream. Using a rubber spatula, gently fold the two together. Use a figure-eight motion to combine them without deflating the air you just whipped into the cream. This “no-churn” method relies on that air for its soft texture.
4. Add the Crunch
Once the mixture is mostly uniform in color, fold in your chocolate chips or chopped chocolate. If you want an extra caffeine kick, you can even add a teaspoon of very finely ground coffee beans.
5. Freeze
Transfer the mixture into a metal loaf pan or an airtight container. Smooth the top with your spatula. To prevent ice crystals from forming, press a piece of plastic wrap directly onto the surface of the ice cream. Freeze for at least 6 hours, or preferably overnight.
Serving Suggestion
Scoop the ice cream into a chilled mug (just like in your photo!) and garnish with a few whole coffee beans or a drizzle of chocolate syrup. Pair it with a warm biscotti for the perfect afternoon treat. Enjoy!