There’s something very special to me about ice cream.
And not just the fact that I eat it twice a week, every week.
But that my grandpa Joe introduced it to me as my first true food love.
It seems ever since I was little, I’ve had my tiny fingers wrapped around a metal spoon and a bowl of ice cream. Or clinging to a towering, multi-flavored cone. Either way, it was never too far out of my reach.
But the funny thing was, I was technically ‘lactose interolant.’ However, somehow, I persevered. Talk about loving something despite extreme challenges.
But coffee on the other hand? I never used to like it. In fact, I despised the smell so much I would hold my breath and run past stores the sold it. Yes, I hated it that much. But, as with my lactose intolerance, things changed.
I’m no longer dairy-free (thank God), and I’m also no longer a coffee-phobe (double thanks to dee Lord.)
This ice cream is perfection in a loaf pan.
It contains five ingredients, one of which is heavily caffeinated.
And dark chocolate is another. Need I say more?
No-Churn Coffee Chocolate Chip Ice Cream
adapted from vanilla bean blog
1 14 ounce can sweetened condensed milk
1 tablespoon vanilla extract
1/2 cup bold coffee, chilled
1 3/4 cups cold heavy cream + 1/4 cup half & half
1/3 cup finely chopped dark chocolate
Method | In a medium bowl, stir together condensed milk, vanilla, and coffee. In a separate bowl, whip cream and half&half on medium high until soft peaks form. Whisk one third of whipped cream into coffee mixture. Fold remaining whipped cream into coffee mixture until incorporated. Add chocolate chips and stir. Then pour into a regular sized loaf pan, cover with plastic wrap and freeze until firm – about 6 hours or overnight.
I took Sarah’s recommendation and dipped into the pan about 3 hours into freezing: mindblowingly delicious. And then around the 6 to 8 hour mark, it’d reached pure perfection. Pure coffee chocolate chip ice cream perfection.
The texture of this ice cream is incredibly rich and creamy. The coffee flavor shines through pleasantly, and the sweetness of the condensed milk turns gives it a distinct cappuccino flavor. And the chocolate chips? Well, can you really go wrong with adding dark chocolate to anything? That’s what I thought…
My roommates and I dipped into big bowls of this the day after it’d froze, and I believe their (and my) first reaction was “Dana, this is sooooooo good.” The proof is in the pudding – or in this case, the no-churn ice cream.