Espresso Chocolate Chip Ice Cream - No Churn 4 Ingredients recipe

Brew 2 shots of espresso coffee and let it cool for about 30 to 45 minutes at room temperature or in the fridge.

Pour the cooled espresso into a bowl.

Add 2 cups of thickened cream to the bowl with the espresso.

Pour in 7 ounces (about 400 grams) of sweetened condensed milk into the mixture.

Whisk the mixture for about 3 to 4 minutes until it is thick and creamy, starting at a slow speed and gradually increasing to avoid splashing.

Once thick, turn off the whisk and add 1/2 cup of chocolate chips, mixing just until combined.

Transfer the mixture into an airtight sealable container.

Place the container in the freezer for about 3 to 4 hours to completely set.

Equipment Needed

Spice Level:

Dietary

Allergens