Affogatos with Espresso Chocolate Swirl No-Churn Ice Cream
If you are a coffee lover with a sweet tooth, then this recipe is for you. This no-churn ice cream recipe is surprisingly easy to make and the addition of Beyers Espresso Shot Chocolate adds a decadent twist.
- Yields: 6 |
- Difficulty: easy
- Prep Time : 30 mins |
- Cook Time : 0 mins
No-churn Ice Cream
1 x 385 g tin condensed milk
pinch of salt
2 C (500 ml) whipping cream, cold
100 g Beyers Espresso Shot Chocolate
1 tsp (5 ml) coconut oil
360 ml espresso coffee (double shot pp)
In a large bowl, whisk together the condensed milk, vanilla and salt and set aside.
Whip the cream with an electric mixer on medium-high speed until firm peaks form, about 2 minutes.
Fold about one cup of the whipped cream into the condensed milk mixture with a rubber spatula.
Then fold this mixture into the rest of the whipped cream until well combined.
Pour the mixture into the chilled loaf tins, cover with clingwrap and freeze until thick and creamy, about 2 hours. (Note: you still need to add the chocolate, so you don’t want the ice cream to be completely frozen solid).
Melt the chocolate in the microwave and then add the coconut oil and mix well. Pour the chocolate into the ice cream and swirl around to spread it evenly through the ice cream. Place back into the freezer covered, until it is completely frozen, preferably overnight.
Add 1-2 scoops of homemade ice cream to six glasses. Serve each glass of ice cream with 60 ml of hot brewed espresso (or strong coffee). Guests can pour the hot coffee over the ice cream to make their own affogatos.
Tip: scoop and freeze the ice cream in balls in preparation to serve.