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!
Coffee Chocolate Ripple Ice Cream
- 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
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!
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.
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