This delectable chocolate coffee ice cream is from Nigella Lawson’s No-Churn Coffee Ice Cream and is ridiculously easy to make. I put a twist on it, using chocolate sweet and condensed milk. I have a small addiction to the Keg’s Billy Miner pie, which is a coffee ice cream pie. I have been looking for a way to use up some chocolate sweet and condensed milk in my pantry and when I saw Nigella making this Italian inspired ice cream using just four ingredients, it was a must try. And not only is it taste like Billy Miner Pie, being superb as an ice cream but if you don’t want to wait for it to freeze, it would make an amazing chocolate coffee mousse!
This ice cream literally takes 5 minutes from dumping the ingredients into the mixer bowl and whipping them up, and putting it into a freezer safe container!
I also added mini dark chocolate chips to enhance the chocolate flavour. I also want to use it to make the most affogato ever!
For the coffee, I used Nescafe Gold Espresso Powder.
Chocolate Coffee Ice Cream
Ingredients
- 300 ml heavy cream
- 175 grams chocolate sweet and condensed milk
- 1 1/2 tablespoons instant espresso powder
- 2 tablespoons espresso liqueur
- mini chocolate chips
Instructions
- Combine the first four ingredients in a stand mixer with a whip attachment and whip until soft peaks form.
- Add as many mini chocolate chips as you would like and give a brief mix to combine.
- Put into a freezer-safe container and freeze overnight.
