No Churn Coffee Chocolate Ripple Ice Cream

An easy recipe for creamy, no churn coffee ice cream with ripples of crunchy semi-sweet chocolate.

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5 from 1 vote

Prep Time 15

Freeze Time 8

Total Time 8 15

Course Dessert

Cuisine American

Servings2 quarts

1 can (14 oz) sweetened condensed milk
3 tbsp instant espresso powder or instant coffee powder
2 tsp vanilla extract
¼ tsp coarse Kosher salt (if using table salt, use half the amount)
2 cups cold heavy whipping cream
3 oz good-quality dark chocolate or 1/2 cup chocolate chips, melted and slightly cooled

In a bowl, stir together the sweetened condensed milk, espresso powder, vanilla and salt.
Separately, use an electric mixer to whip the cold heavy whipping cream until soft fluffy peaks form. Fold the whipped cream into the coffee mixture.
Spread half the ice cream mixture into a freezer-safe container, and drizzle with half the melted chocolate. Add the rest of the ice cream and melted chocolate, then use a knife to gently swirl the chocolate into the ice cream.
Cover the ice cream with a lid, and freeze until firm, at least 8 hours, or overnight.

Keyword Chocolate Chip, Coffee, Espresso, No Churn Ice Cream