No Churn Fudge Brownie Coffee Ice Cream.
Ingredients
- 2 1/2 cups heavy cream
- 3 tablespoons instant coffee
- 3/4 cup sweetened condensed milk
- 1 tablespoon vanilla extract
- 1-2 tablespoons Kahlúa
- 1/2 teaspoon flaky salt
- 1 1/2 cups fudge brownie chunks
- fudge sauce, warmed, for swirling
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Instructions
- 1. Using an electric mixer, whip the cream and instant coffee in a large bowl until soft peaks form, 3-4 minutes. Add the sweetened condensed milk, Kahlúa (if using), vanilla, and salt. Whip until combined and fluffy. Fold in the brownie chunks.
- 2. Transfer to a 9x5 inch loaf pan. Add dollops of fudge sauce, then gently swirl the fudge on top. Cover and freeze until firm, at least 6 hours.
- 3. Let ice cream sit at room temperature 5–7 minutes, then scoop and enjoy!
Source
Original recipe: View Original