Espresso Chip Ice Cream
A rich and creamy ice cream blending the bold flavors of espresso with delightful dark chocolate chips, perfect for coffee lovers and dessert aficionados.
Ingredients
Ice Cream Base
- 1 can sweetened condensed milk 14 oz / 414 ml
- 2 teaspoons vanilla extract
- 2 teaspoons espresso powder regular or decaf
- 1/2 cup half-and-half 120 ml
Cream Mixture
- 1 1/2 cups heavy cream 360 ml
- 1 1/2 cups dark chocolate chips 248 g
Instructions
Preparation
- In a medium bowl, whisk together the condensed milk, vanilla, espresso powder, and half-and-half until fully smooth.
- In a separate bowl, beat the heavy cream with a hand mixer or stand mixer until stiff peaks form, about 1 to 1 1/2 minutes.
Combining Ingredients
- Gently fold the espresso mixture into the whipped cream until smooth and evenly combined.
- Add the chocolate chips and fold lightly to distribute them throughout the mixture.
Freezing
- Transfer the ice cream mixture to an 8 x 8-inch pan or a similar freezer-safe container and smooth the top with a spatula.
- Freeze uncovered for 3 to 5 hours, or until firm. For a firmer texture, leave it overnight.
Notes
For better flavor, use high-quality espresso powder. Consider adding a pinch of sea salt to enhance the sweetness of the chocolate. Store in an airtight container and consume within 3 weeks.