Coffee Chocolate Ripple Ice Cream
Coffee Chocolate Ripple Ice Cream, a yummy creamy no churn Ice Cream recipe. Made with condensed milk + 3 delicious ingredients. A fast and easy homemade Summer Dessert treat.
Prep Time20 mins
Total Time20 mins
Servings: 4 servings
- 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!
Calories: 476kcal | Carbohydrates: 39g | Protein: 6g | Fat: 33g | Saturated Fat: 20g | Cholesterol: 101mg | Sodium: 98mg | Potassium: 361mg | Fiber: 1g | Sugar: 34g | Vitamin A: 1030IU | Vitamin C: 1.8mg | Calcium: 212mg | Iron: 1.8mg