A smooth, rich, and easy chocolate no-churn ice cream with a hint of espresso flavor. Incredibly easy to make!

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Recipe Summary

prep:
10 mins
cook:
5 mins
additional:
8 hrs
total:
8 hrs 15 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Dissolve espresso powder into water in a bowl.

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  • Combine espresso mixture, condensed milk, chocolate, vanilla extract, and salt in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Set aside to cool.

  • Beat heavy whipping cream using an electric mixer in a mixing bowl until soft peaks form and cream is fluffy but not firm, 1 to 3 minutes. Fold 1/3 of the whipped cream into the chocolate mixture to lighten it. Fold in remaining cream until thoroughly combined.

  • Pour entire mixture into a 1-quart container. Place plastic wrap directly on top of the ice cream to keep it from getting icy. Cover the container and freeze 8 hours to overnight.

Cook's Note:

You can alternatively melt chocolate with ingredients in a microwave-safe bowl in a microwave, whisking every 10 seconds.

Nutrition Facts

343 calories; protein 3.5g; carbohydrates 20.6g; fat 28.3g; cholesterol 88.7mg; sodium 67.2mg. Full Nutrition
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