With this magical new way of making a no-churn ice cream, I want to throw out my ice cream maker!
All it takes is whipping cream and a can of sweetened condensed milk, plus whatever flavorings you want.
Today’s is a favorite of mine: espresso and chocolate shards.The intensity of the coffee is up to you, but me I like a healthy intensity so I put three tablespoons of instant espresso powder. Truth be told, the espresso in itself is enough to make a great coffee ice cream. However, the addition of dark chocolate shards adds a textural richness as well as a flavor boost (coffee and chocolate are totally best friends).
2 cups whipping cream
3 Tbsp instant espresso granules
1 can sweetened condensed milk (397g)
100g dark chocolate, finely chopped
Whip the cream and espresso powder to a stiff peak.
Whisk in the refrigerated can of sweet condensed milk until thick and stiff.
Fold in the finely chopped chocolate.
Pour into freezer containers and freeze at least 6 hours until scoopable.