Coffee Chocolate Ripple Ice Cream, a yummy creamy no churn Ice Cream, perfect for all you coffee chocolate lovers. A fast and easy Summer Dessert.
This could actually be one of my favourite blogging weeks yet. I got together with 18 other Food Bloggers and we are all sharing a yummy Ice Cream recipe for you. This my friends is Ice Cream Week!
Thanks to Amanda from A Cookie Named Desire who is hosting Ice Cream Week and thank you Amanda, for inviting me to participate.
I decided to make an Ice Cream that had my two favourite combinations, chocolate and coffee. I told the Italian that he will have to wait for Friday for his favourite to be featured!
I hope you aren’t thinking more Ice Cream? “Isn’t she sick of it yet”? “Can anyone really get sick of too much Ice Cream”? I ask. No, I didn’t think so.
This Coffee Chocolate Ripple Ice Cream is another No-Churn recipe. Fast and easy and really really good.
I used espresso coffee but any strong coffee will work fine. Be sure to use a good quality dark chocolate. Of course I used whole cream because I can’t get whipping cream anywhere in Italy.
And of course a can of sweetened condensed milk. So if you love coffee and chocolate, then I think that this will be the perfect tasty summer treat for you. Enjoy!
More Frozen Recipes
Coffee Chocolate Ripple Ice Cream
Ingredients
- 3/4 cup sweetened condensed milk 175 ml
- 1/4 cup strong coffee 59 ml
- 1 cup + 3 1/2 tablespoons cream/whipping cream 300 ml
- 1/3 cup 2.1 ounces, dark chocolate melted - a good quality chocolate 60 grams
Instructions
- Place a glass bowl and beaters in the freezer for approximately 20 minutes.
- Melt the chocolate in a dish over a pot of boiling water, making sure the water doesn't touch the bottom of the dish. Stir until smooth, let cool slightly. Set aside.
- Whip cream until stiff (be careful not to make butter).
- In a small bowl whisk together coffee and sweetened condensed milk.
- Add a little whipped cream to the coffee mixture to make it easier to combine, then fold in the rest of the whipped cream mixture into the coffee/sweetened condensed milk mixture.
- Pour into a loaf pan 8x4 inch (20x10 centimeters). Pour melted cooled chocolate on top and with the tip of a knife mix chocolate into cream mixture.
- Either cover loaf pan in plastic or place in a large ziplock bag and freeze at least 3- 5 hours until frozen or even overnight. Enjoy!
Nutrition
We are also making this Ice Cream week even more awesome by having a giveaway with prizes from Rodelle – Vanilla, Cuisinart – An Ice Cream Maker, Zeroll – Ice Cream Scoop, Tovolo – Containers, Popsicle molds and a scoop and the Sweet Cream and Sugar Cones Cookbook plus some extra surprises.
So don’t forget to sign up for the giveaway and check out all the Amazing Ice Cream Recipes from these Wonderful Food Bloggers.
Monday
S’mores Ice Cream via A Cookie Named Desire
Coffee Chocolate Ripple Ice Cream via An Italian in my Kitchen
Unicorn Ice Cream via The Tip Toe Fairy
Tahini Ice Cream with Chocolate Chip Cookies via The Floating Kitchen
No Churn Honey Nut Ice Cream via Honey and Birch
Vegan Peanut Butter Chocolate Praline Crunch Ice Cream via Heart of a Baker
Peanut Butter Lovers Ice Cream via Cookie Dough and Oven Mitt
Cotton Candy Ice Cream via Homemade Hooplah
Butter Pecan Ice Cream via Zagleft
Bourbon Vanilla Bean Ice Cream via Vanilla and Bean
Mint Mojito Coffee Ice Cream via The Little Epicurean
Strawberry Banana Ice Cream via The Bitter Side of Sweet
Peanut Butter Ice Cream via Pretty Simple Sweet
Vanilla Rainbow Ice Cream via Go Go Go Gourmet
Lychee and Cherry Swirl Ice Cream via My Food Story
Brigadeiro Ice Cream via Olivia’s Cuisine
Salted Pretzel Ice Cream with Chocolate and Peanut Butter via Cake Over Steak
Strawberry Black Sesame Ice Cream via Madeline Marie Blog
No Churn Caramel Chip Ice Cream via Fearless Dining
L says
Hi Rosemary
I’ve made this icecream before and it was delish!
I just made it again now but I think I made a boo boo.
I mixed the coffee with the whipping cream but it wouldn’t give me peaks well I just added everything together and swirled the melted chocolate in there
Do you think it will harden up or am I gonna have to use a straw to eat this?
Lol
Rosemary says
Hi L, if you beat it all together and got a very thick mixture it should be ok, my daughter has done that before and it ended up being fine. Let me know how it goes.
L says
Thanks Rosemary
I don’t think it was very thick but runny, I checked in on it after about 5 hours
Seems to be setting well
I’ll keep you posted tomorrow
Thanks
Rosemary says
Ok great, let me know.
Farida says
Is this worldwide giveaway? or U.S only? Should I fill all entries? .. this ice cream looks fantastic! chocolate ans espresso are so perfect match
Karen O says
I cannot get the rafflecopter to open after putting in my e-mail. I do not twitter, so is that what is causing this to happen? This ice cream, with coffee and chocolate sounds good and so does the ice cream maker. I would love to enter.
Rosemary says
Hi Karen, sorry about that, we are looking into, I think you might need twitter. I will keep you posted.
Rosemary says
Hi Karen, update, it should be working for you now! 🙂
Michaela Kenkel says
This is quite possibly the most perfect ice cream ever!
Rosemary says
Hi Michaela thanks I thought so too! I love them together, well even separately.
laura@motherwouldknow says
I adore this combination. Have never tried no-churn method (I know, seems ridiculous), so I’m dying to try this recipe.
Rosemary says
Hi Laura, It is so easy and fast you will love it.
Amanda @ Cookie Named Desire says
Thank you so much for participating in Ice Cream Week with me! I totally agree, there is no such thing as too much ice cream! This looks and sounds amazing. Coffee ice cream is one of my favorites and chocolate is an obvious match made in heaven. I am definitely trying your recipe this summer!
Rosemary says
Thanks Amanda for asking me and I hope you like it.