I’m always game for ice cream. Any day, any time – ice cream me!
Like oh it’s -5 degrees celsius and snowing outside?? Yes I would most certainly still like two giant scoops of ice cream to mow down on while I freeze my ass off… Please & thank you. #worthit.
And while I love a classic pint of Haagen Dazs – Chocolate Peanut Butter or Cookies and Cream are my go to’s – lately I have been much more inclined to make my own ice cream at home because
- It’s wayyy more cost effective (and I’m a girl on a budget)
- If I make it at home, I can completely customize the flavours to suite my mood and cravings…
And if those two points aren’t enough to get you on board the Homemade Ice Cream Train … what if I told you, you don’t even need an ice cream maker to whip up insanely creamy, delicious ice cream…???
No, this is not a trick; It’s no churn ice cream, and it’s the bomb.com baby.
Now, I have an ice cream maker; But I truly prefer no churn ice cream.
Why? Because it’s delicious, and literally the meaning behind “no muss, no fuss.” Seriously, all you need is a big bowl and a few simple ingredients to throw it together – and no joke you can whip up a no churn ice cream base in under 10 minutes.
Seriously, the hardest part about no churn ice cream is having the patience to wait a few hours for it to freeze…
So enough rambling out of me – you need this ice cream in your life. Espresso. Chocolate. Fudge… need I say more?
Happy ice cream making!
KP xoxo
No Churn Espresso Chocolate Chunk & Fudge Swirl Ice Cream
Things you need…
2 oz cream cheese, softened
2 cups heavy whipping cream
1 can sweetened condensed milk
1 tsp pure vanilla extract
Pinch of salt
4 oz Dark chocolate, chopped
1/4 cup brewed espresso
1/4 cup Hot fudge sauce
How to make…
In a large bowl, beat softened cream cheese until smooth and there are no lumps. Turn your mixer to low and slowly pour in whipping cream until smooth. Turn your mixer to high and beat whipping cream until stiff peaks form.
In a separate bowl, beat together your condensed milk, vanilla, brewed espresso and salt until combined.
Fold half of the whipping cream mixture into the condensed milk mixture. Add remaining whipped cream and beat on low until smooth and combined.
Pour half of the Ice cream mixture into an 8×8 inch square pan or into a 9×5 inch loaf pan. Drizzle with half of the hot fudge sauce. Top with remaining ice cream mixture and drizzle the top with remaining hot fudge.
Cover with plastic wrap and freeze for at least 6 hours.
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