No-Churn Coffee Caramel Chocolate Ice-Cream (No Machine)

This easy no-churn coffee ice cream with chocolate chunks has the perfect hint of coffee and ultimate rich, creamy and smooth texture with perfect sweetness.

Recipe Source Link:https://www.mygingergarlickitchen.com/no-churn-coffee-caramel-chocolate-ice-cream-video-recipe/

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RECIPE INGREDIENTS

» For No-Churn Coffee Caramel Chocolate Ice-Cream //

• Heavy cream or whip cream- 2 cups
• Sweetened condensed milk - 1 can (400ml)
• Vanilla extract - 2 tsp
• Instant coffee powder - 5 tsp
• Warm water - 1 tbsp
• Caramel sauce
• Chocolate sauce
• Chocolate chunks - 1/4 cup (I have added milk and dark chocolate)
• Ground almonds - 2 tbsp (Optional)

» For serving //

• Caramel sauce
• Chocolate sauce

RECIPE INSTRUCTIONS

» How to Make No-Churn Coffee Caramel Chocolate Ice-Cream

1. Place the heavy cream into a large bowl
2. Whisk on a medium speed until soft peak.
3. Add vanilla to condensed milk and stir well.
4. Dissolve instant coffee powder in warm water.
5. Add coffee mixture to condensed milk and stir well.
6. Add condensed milk mixture to whisked cream and mix well until combined.
7. Pour ice cream mixture into a freezer safe tin or container.
8. Top with chocolate and drizzle with some caramel and chocolate sauce, and fold gently.
9. Drizzle more chocolate sauce and caramel sauce.
10. Sprinkle ground almond on top.
11. Cover with cling film and place in the freezer for 6-­8 hours, or overnight.
12. Scoop out ice-cream in a cup or cone.
13. Drizzle more caramel and chocolate sauce on top and enjoy!

RECIPE NOTES

1. You can also add toffee bits to this ice cream.
2. Instead of caramel sauce, you can also use dulce leche for this recipe.