Cream coffee ice cream with chopped chocolate covered espresso beans
Prep Time 10 minutesmins
Chilling Time 4 hourshrs
Total Time 4 hourshrs10 minutesmins
Ingredients
16oz.Heavy Whipping Cream
14oz.Sweetened Condensed Milk
1tbspVanilla extract
2oz.Espresso, cooled, or strong brewed coffee
1cupChocolate covered espresso beans, chopped
Instructions
In the bowl of a hand of stand mixer fitted with a whip attachment, whip the heavy whipping cream until stiff peaks form, 4-5 minutes. You can also do this by hand with a wire whisk, it will just take a little while.
In a separate mixing bowl combine the sweetened condensed milk and vanilla extract, and espresso, stir to combine. Gently fold the whipped cream into the sweetened condensed milk mixture. Continue folding until completely combined. Fold in the chopped espresso beans, leaving a few to sprinkle on top if desired.
Transfer the mixture into a loaf pan or similar container, top with the remaining chocolate covered espresso beans. Freeze until solid, about 3-4 hours. Allow to sit at room temperature for a few minutes before scooping. This ice cream will keep wrapped in the freezer for up to two months!