21 Aug THE BEST NO-CHURN COFFEE ICE CREAM
Happy Monday! My AC is currently blowing warm air, scared to leave my house because today’s high is going to be 29°C but feels like 37°C so there’s really only one way to get over this hot, hot Monday.. with lots and lots of COFFEE. I actually love Mondays, it’s a fresh start to a new week! These last two weeks have been super stressful with lots of deadlines with no time to eat, sleep or even hang out with my friends, let alone my husband. Finally this weekend, I had time to myself, hung out with Taylor, we cleaned and refreshed the apartment and I baked lots of delicious goodies! I experimented with fudge-y, pecan brownie ice cream sandwiches, made dulce de leche for my banana banoffee pie and something from the archives, my lemon and raspberry loaves!
Here’s a quick (and so delicious) no-churn coffee ice cream that you can have on its own OR add to a shot or two of espresso. I layered in brownie bites, chocolate chunks and drizzled it with gooey, hot fudge sauce.
NO-CHURN COFFEE ICE CREAM
Yield one 1 lb or 8 ½ in x 4 ½ container
2 cups 35% heavy cream
1 (14 oz) can condensed milk
1 tsp vanilla
2 shots of espresso
2 tsp espresso powder
1/2 cup brownie bites
1/4 cup dark chocolate, chunks
Line a 1 lb loaf pan with parchment paper.
In a small bowl, mix together the hot espresso and espresso powder. Set aside to cool.
In a stand mixer with the whisk attachment, whip the heavy cream until its firm. Whisk and stream in the condensed milk. Add the vanilla extract and the espresso mixture.
Pour into the loaf container, layer brownie bits, chocolate chunks and freeze for at least 4 hours or overnight.
Yield 1 8×8 pan
1/2 cup (1 stick) unsalted butter, melted
1/2 cup granulated sugar
1/4 cup brown sugar
2 large eggs
1/2 cup all purpose flour
1/3 cup cocoa powder
1/2 tsp baking powder
1/4 tsp salt
Preheat oven to 350°C. Line an 8×8 pan with parchment paper.
In a medium bowl, sift the flour, cocoa powder, baking powder and salt. Set aside.
In a stand mixer, mix together the butter, white sugar and brown sugar. Add the eggs, one at a time and mix until fully combined.
Gradually add the flour mixture and mix until well combined.
Pour the batter into the 8×8 pan and spread it out to make a thin layer. Bake for 15-17 minutes until a toothpick comes out clean. Let cool on a cooling rack for 10 minutes then remove the brownie from the pan and let cool completely.
Cut into bit size pieces and layer in between the coffee ice cream.
What are some of your favourite coffee desserts?