Coffee Crunch Ice Cream

  • 21 Jul - 27 Jul, 2018
  • Mag The Weekly
  • Cookery


· ¼ cup hot water

· 2tbsp instant coffee granules (you can use decaf too)

· 1 (14oz.) can sweetened condensed milk

· 2 cups heavy whipping cream

· ¾ cup mini chocolate chips


Add coffee granules to hot water and stir to dissolve. Let it cool completely. Combine the condensed milk and coffee in a small bowl and whisk until smooth. Add the heavy cream to a large bowl. Using an electric mixer set to medium speed, beat until stiff peaks form. Turn the speed to low and slowly pour in the condensed milk and coffee mixture. Turn the speed back up to medium and beat until the mixture has thickened. Using a silicone spatula, gently fold in the chocolate chips. Transfer to a freezer-safe container and freeze for at least six hours.