Coffee No-Churn Ice Cream with Cacao Nibs
Coffee is a great ingredient to use in this no-churn ice cream; its bitter flavor is tamed by the milk, but in turn, it helps cut the sweetness.
Ingredients
- One 14 oz can sweetened condensed milk [396 g]
- 1/2 cup strong coffee, room temperature [120 g]
- 1 tablespoon pure vanila extract
- 1/2 teaspoon salt
- 2 ounces cream cheese, at room temperature [57 g]
- 2 cups heavy cream [480 g]
- 1/3 cup cacao nibs [38 g]
Instructions
- In a large bowl, whisk the sweetened condensed milk, coffee, vanilla, and salt until completely combined.
- In the bowl of a stand mixer fitted with a whisk, beat the cream cheese on medium until smooth. Turn the mixer to low and add the heavy cream in a slow steady stream, mixing until combined. Increase the speed to medium-high and whisk until stiff peaks form, 3 to 4 minutes.
- Add half the whipped cream mixture to the sweetened condensed milk mixture and whisk until completely combined. Using a rubber spatula, gently fold in the remaining whipped cream mixture until no streaks remain. Stir in the cacao nibs. Pour into a 9 in [23 cm] loaf pan or Pullman pan with a lid and freeze until firm, 6 hours or, covered, up to 1 week.
Notes
Pouring a shot of hot espresso over the top of this ice cream after it's been scooped into a bowl is never a bad idea.