| Level: | Easy |
| Total: | 4 hr 20 min |
| Active: | 20 min |
| Yield: | 6 servings |
Ingredients
- 2 cups heavy whipping cream, chilled
- 1 1/2 tablespoons instant espresso granules
- One 14-ounce can sweetened condensed milk
- 1/2 cup mini chocolate chips
- Coffee liqueur, for serving
- Hot coffee, for serving
Instructions
- Add the heavy cream and instant espresso granules to a large glass mixing bowl. Use a hand mixer to beat together until the espresso dissolves into the cream and stiff peaks form, 3 to 5 minutes.
- Add the sweetened condensed milk to a second glass mixing bowl. Delicately fold the espresso whipped cream into the sweetened condensed milk in 3 increments, being sure the whipped cream is evenly combined before adding more.
- Pour half of the mixture into a 9-by-5-inch loaf pan. Sprinkle the mixture with half of the chocolate chips. Use a spoon to stir and swirl the chocolate chips into the mixture. Top with the remaining mixture and chocolate chips. Once again, stir and swirl the chocolate chips so they are evenly dispersed into the ice cream mixture.
- Cover and freeze until completely set, at least 4 hours or preferably overnight.
- To serve, scoop the ice cream into coffee cups or mugs. Top with coffee liqueur and coffee. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 610 |
| Total Fat | 40 g |
| Saturated Fat | 25 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 1 g |
| Sugar | 53 g |
| Protein | 8 g |
| Cholesterol | 134 mg |
| Sodium | 129 mg |
Reviews
This recipe is a “keeper.” Our only tweak was the addition of 1 TB Nielsen-Massey Madagascar Bourbon Vanilla extract to the cream during the whipping process. This dessert was the perfect special treat for my ice cream-loving husband. Valerie ROCKS!!
So glad you were all able to make this, freeze it and eat it and review it