Espresso Brownie No-Churn Ice Cream
Is there anything better than scoopable, luscious, rich, and creamy ice cream? The answer is a resounding "no" when it comes to this no-churn espresso brownie ice cream! Using real espresso packs a punch of coffee flavor, which is perfectly balanced with pieces of brownie and a drizzle of chocolate sauce!
Servings 16 servings
Calories 248kcal
Ingredients
- 2 shots (2 oz) espresso
- 14 oz (1 can) sweetened condensed milk
- 1 ½ tsp vanilla extract
- ¼ tsp kosher salt
- 2 cups heavy cream
- 1 ¼ cup brownie pieces (optional)
- ½ cup chocolate sauce (optional)
Instructions
- In a medium bowl, combine the sweetened condensed milk, espresso, vanilla extract, and salt. Whisk to combine until the mixture is smooth.
- In a large bowl, use a hand mixer or stand mixer to whip the cold heavy cream. Start whipping on medium speed until the cream is foamy, 2-3 minutes. Once foamy, increase the speed to high until the cream becomes stiff and holds stiff peaks, 4-6 minutes.
- When the heavy cream is stiff, transfer ¼ of the whipped cream into the condensed milk mixture. Vigorously whisk until smooth. Add the rest of the whipped cream. Using the whisk, slowly stir and allow the two mixtures to incorporate without vigorously whisking.
- Once the ice cream is combined evenly, pour into two loaf pans filling about ⅓ of the loaf pans. Sprinkle on some brownie pieces and drizzle with chocolate sauce. Continue to layer until the ice cream is used. Cover the loaf pans and place them in the freezer. Freeze until the ice cream is hard, 4-6 hours. Once frozen, scoop and serve.
Video
Notes
- To ensure the whipped cream comes out as voluminous as possible, use cold heavy whipping cream. The cold temperature helps the fat in the heavy cream to emulsify quicker and create even more volume.
- Using a wire whisk to fold the whipped cream into the sweetened condensed mixture is important. The space between the tines of the whisk allows air to stay incorporated into the mixture, giving this a better texture when frozen.
- When layering the ice cream, it does not need to be placed into a loaf pan. Any large pan will work. However, a loaf pan will allow the ice cream to freeze quicker than something tall, as there will be more surface area to chill quicker.
Nutrition
Serving: 0.5cup | Calories: 248kcal
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