Today’s #IceCreamWeek treat is Coffee Chip No Churn Ice Cream
Welcome to day 5 of Ice Cream Week 2014! This year the event is hosted by Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen. We have teamed up with 25 amazing bloggers to bring you ice cream treats all week long. It’s going to be an epic week full of frozen treats!
There are so many things that I love that sometimes it is hard to make up my mind. I am very addicted to coffee. While I am not a major fan of chocolate (can you believe it!), I am a fan of chocolate when it comes to putting it in my coffee. It just deepens the flavor for me. For these reasons, I had to try a coffee ice cream for this week. That way, if I wanted some ice cream for breakfast it wouldn’t be cheating….right? 😉
Coffee Chip No Churn Ice Cream
1-14 ounce can sweetened condensed milk
2 teaspoons pure vanilla extract
1 tablespoon espresso powder
1/2 cup mini chocolate chips
3 tablespoons mini chocolate coated espresso beans (I found mine at Trader Joes)
In a medium bowl, stir together the sweetened condensed milk, vanilla, and espresso powder and mini chocolate chips and espresso chips. Set aside.
In a large bowl, using an electric mixer, beat heavy cream until stiff peaks form, about 3 minutes.
With a rubber spatula, gently fold the whipped cream into the sweetened condensed milk mixture.
Pour into a loaf pan (4-1/2 x 8). Freeze until firm, 6 hours.
Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.
Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more
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