No Churn Mocha Ice Cream
This no churn ice cream takes less than five minutes to prep and tastes better than anything you'll buy in the store! It's creamy and smooth, with a strong coffee flavor and homemade fudge swirl to take it over the top.
For the Ice Cream Base
- 14 oz can sweetened condensed milk
- 2 cups heavy whipping cream
- 2 tsp coffee extract or vanilla
- 1.5 packets Instant Espresso Powder
For the Chocolate Sauce
- 6 oz dark chocolate chopped
- 1/3 cup heavy cream
Make the Chocolate Sauce
In a small bowl, heat the cream in the microwave for 30 seconds.
Next, add the chopped chocolate to the bowl and stir until it has fully combined. It should be shiny and have a consisntecy similar to honey.
Make the Ice Cream Base
In a stand mixer fitted with the whisk attachment (or a large bowl with a hand mixer), beat the cream on medium-high speed until stiff peaks form.
In a small bowl, combine the instant espresso powder and sweetened condensed milk. The powder will not dissolve fully-- thats okay! Just make sure to get out any large lumps.
Fold together the sweetened condensed milk-espresso mixture, whipped cream, and coffee/vanilla extract until smooth.
Layer the ice cream base and fudge sauce in a large insulated ice cream tub (or a large metal loaf pan). Gently swirl the fudge sauce into the ice cream but make sure not to combine it fully.
Freeze the ice cream overnight (at least 12 hours) before serving.
Calories: 421kcal | Carbohydrates: 31g | Protein: 6g | Fat: 31g | Saturated Fat: 19g | Cholesterol: 90mg | Sodium: 75mg | Potassium: 316mg | Fiber: 2g | Sugar: 26g | Vitamin A: 929IU | Vitamin C: 1mg | Calcium: 161mg | Iron: 2mg