No-Churn Coffee Caramel Chocolate Ice-Cream (No Machine)

This easy no-churn coffee ice cream with chocolate chunks has the perfect hint of coffee and ultimate rich, creamy and smooth texture with perfect sweetness.

Recipe Source Link:https://www.mygingergarlickitchen.com/no-churn-coffee-caramel-chocolate-ice-cream-video-recipe/

---

« Go back Print this recipe »

RECIPE INGREDIENTS

» For the ice cream

• 2 cups heavy cream or whipping cream
• 1 can (400 ml) sweetened condensed milk
• 2 tsp vanilla extract
• 5 tsp instant coffee powder
• 1 tbsp warm water
• Caramel sauce
• Chocolate sauce
• 1/4 cup chocolate chunks (I have used both milk and dark chocolate)
• 2 tbsp ground almonds (optional)

» For serving

• Caramel sauce
• Chocolate sauce

RECIPE INSTRUCTIONS

» How to Make No-Churn Coffee Caramel Chocolate Ice Cream

1. Place the heavy cream in a large bowl.
2. Whisk on medium speed until soft peaks form.
3. Add vanilla extract to the condensed milk and mix well.
4. Dissolve the instant coffee powder in warm water.
5. Add the coffee mixture to the condensed milk and stir well.
6. Add the condensed milk mixture to the whipped cream and gently mix until well combined.
7. Pour the ice cream mixture into a freezer-safe tin or container.
8. Top with chocolate chunks and drizzle some caramel and chocolate sauce, then gently fold.
9. Drizzle more chocolate sauce and caramel sauce on top.
10. Sprinkle ground almonds over the top.
11. Cover with cling film and place in the freezer for 6 to 8 hours, or overnight.
12. Scoop the ice cream into a cup or cone.
13. Drizzle more caramel and chocolate sauce on top and enjoy.

RECIPE NOTES

1. You can also add toffee bits to this ice cream.
2. Instead of caramel sauce, you can also use dulce leche for this recipe.