No-Churn Coffee Ice Cream with Chocolate Chunks

🧂 Ingredients

• 600 mL whipping cream
• 3 tablespoons instant coffee or espresso powder
• 300 mL 1 can sweetened condensed milk
• 100 g dark chocolate

  roughly chopped

Instructions

• 1 In a large mixing bowl, add the whipping cream and instant coffee. With a whisk
  or electric beater, whip the whipping cream until it reaches soft peaks and the
  coffee has dissolved.
• 2 Slowly drizzle the condensed milk into the whipped cream while gently folding it
  in with a rubber spatula at the same time. Only fold until just combined. The
  whipped cream should still hold soft peaks.
• 3 Add in the chopped dark chocolate and fold just a couple of times to combine.
• 4 Pour the mixture into a loaf tin and cover with plastic wrap. Freeze for at
  least 4 hours or preferably overnight.
• 5 When serving, run an ice cream scoop under hot water before scooping.

Nutrition Info