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5 from 1 vote

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
Course: Dessert
Cuisine: American
Servings: 4 servings
Calories: 476kcal
Author: Rosemary Molloy / An Italian in my Kitchen


  • 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