This no-churn coffee chocolate chunk ice cream is for coffee AND chocolate lovers. Coffee-infused sweetened condensed milk and a thick coffee syrup make this ice cream magical!
Ice Cream Week continues and I’m breaking out one more no-churn ice cream recipe for you. (If you missed my last ice cream post – here it is: no churn honey nut ice cream.)
My love of coffee ice cream runs deep in my veins. It started back when I was young, hanging out at my grandma’s house (she was probably baby-sitting me and my siblings, but I’m looking at it as a chill session.)
She asked if we wanted some ice cream and out came a carton of coffee ice cream. It was the first time I had tasted anything coffee-flavored – I don’t think I’d even had coffee yet because I was pretty young.
It’s kind of funny, cause I think I hated it at first bite. The second bite was a little better. Before you knew it, the bowl was gone and I had a brain freeze situation going on.
Years later, when I had my first real apartment, my roommate was a coffee junkee with an obsession for coffee-flavored ice cream. Thankfully, she was very giving and would always show up at the right time with a pint of coffee ice cream and two spoons.
No-Churn Coffee Chocolate Chunk Ice Cream
I decided to use my love for coffee flavored ice cream as the inspiration behind this no-churn coffee chocolate chunk ice cream.
The coffee flavor comes from two spots – one, coffee-infused sweetened condensed milk and a really syrup-y coffee syrup I made.
To infuse the milk, heat a can of sweetened condensed milk in a small pan. When it gets to the point where its about to bubble, remove it from the heat and pour in the coffee beans.
Let that sit until it cools, stirring occassionally, and then strain out the beans. I strained my mixture twice because some coffee bean pieces didn’t want to leave the milk.
Silly coffee beans.
To make the coffee syrup, I took one cup of hot strong brewed coffee and two cups of sugar and combined them in a small pan. I stirred the mixture until the sugar dissolved and let it simmer on low heat for 20 minutes.
Then I put both the coffee-infused sweetened condensed milk and the coffee syrup into the fridge to chill.
After that, it was all a matter of chopping up a chocolate bar and grabbing some chocolate chips before I used the Kitchn’s no-churn ice cream recipe again. Seriously, that recipe is magical.
- 14 ounce can sweetened condensed milk
- ¼ cup coffee beans
- ½ cup hot brewed coffee
- 1 cup sugar
- 2 cups heavy cream, cold
- ½ cup semi-sweet chocolate chips
- 4 ounce bar of dark chocolate, cut into big chunks
- Pour the sweetened condensed milk into a small pan. Heat on low until just below boiling. Add the coffee beans and set aside to cool. Strain out the coffee beans (may take two strains to remove all coffee bean chunks.) Put in fridge to chill.
- In another small pan, combine the hot coffee and sugar and cook over medium-low heat. Stir until the sugar dissolves, then let simmer for 20 minutes. Allow syrup to cool, then put in fridge to chill.
- When the coffee-infused condensed milk has chilled, pour it into a medium bowl. In another bowl, whip the heavy cream until it holds stiff peaks (about 3 minutes). Mix a scoop of the whipped cream into the condensed milk and stir until combined.
- Pour the remaining whipped cream into the condensed milk mixture and fold the mixture until combined.
- Transfer half of the mixture into a freezer container. Sprinkle half of the chocolate chips and chocolate chunks on top. Drizzle 2-3 tablespoons of the coffee syrup on top of chocolate chunks.
- Repeat with the remaining ice cream mixture, chocolate and coffee syrup, pouring it on top of the first half. Drag a knife through the entire mixture to spread out the chocolate and coffee syrup.
- Press a piece of wax paper against the surface and freeze for at least six hours before eating. Mixture will keep for up to 2 weeks in the freezer.
Adapted from The Kitchn