No-Churn Coffee Ice Cream with Chocolate Sauce and Sea Salt
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Ingredients & Equipment
What we send
- 3 1/2 ouncescondensed milk
- 1 teaspoonespresso powder
- 1/2 cupheavy cream
- 1 packetcoconut oil
- 2 ouncesdark chocolate
- 1/4 teaspoonMaldon sea salt
- 1aluminum tin
- 1parchment paper
- Tree Nuts
Prepare Tin and Parchment Paper
Reshape aluminum tin if bent. Trim parchment paper to match the size of the tin and set both aside, keeping separate.
Make Ice Cream Base
Open condensed milk and carefully stir in espresso powder to fully combine. In a medium bowl, whisk heavy cream until thickened and stiff peaks form, about 3 minutes. Add condensed milk and espresso mixture to bowl with whipped cream. Gently whisk to fully combine and thicken as much as possible (condensed milk may weigh down the whipped cream, so whisk vigorously to help it stay fluffy!).
Freeze Ice Cream
Pour ice cream base into tin and spread in an even layer. Place trimmed parchment on top of ice cream, pressing to adhere. Transfer tin to a flat surface in freezer and chill until thick and custard-like, 45-60 minutes.
Make Chocolate Sauce
While ice cream chills, place coconut oil in a small heatproof bowl and microwave until just melted, about 30 seconds. Remove from microwave, add chocolate, and stir until chocolate has fully melted and sauce is smooth.
Plate Ice Cream
When ice cream has reached desired consistency, scoop into bowls. Drizzle over chocolate sauce and sprinkle with Maldon sea salt. Dig into your no-churn delight!