Coffee No-Churn Ice Cream with Cacao Nibs

Name: Coffee No-Churn Ice Cream with Cacao Nibs
Prep time: 10 min
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] )

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www.thevanillabeanblog.com

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Prep Time: 10 minutes

Author : Sarah Kieffer

coffee ice cream

Coffee No-Churn Ice Cream with Cacao Nibs

Ingredients

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One 14 oz can sweetened condensed milk ([396 g])1/2 cup strong coffee, (room temperature [120 g])1 tablespoon pure vanila extract1/2 teaspoon salt2 ounces cream cheese, (at room temperature [57 g])2 cups heavy cream ([480 g])1/3 cup cacao nibs ([38 g])

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Instructions

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Step 1

In a large bowl, whisk the sweetened condensed milk, coffee, vanilla, and salt until completely combined.

Step 2

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.

Step 3

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.