This coffee chocolate ice-cream is an extremely creamy, delicious, and slightly boozy treat; the perfect summer dessert. No ice-cream machine needed!
This is the third ice-cream recipe I write this week, however, this was actually the first ice-cream I ever made. It was the result of a sudden inspiration. One afternoon, I was a bit bored so I looked through my pantry and found some coffee liqueur, icing sugar and heavy whipping cream. After a bit more rummaging, I also found some semi-sweet chocolate chips. A lightbulb went on in my mind; I am going to make ice-cream, I decided!
And so this recipe was born. I’m actually quite proud of this recipe and the fact that I can now make my own homemade ice-cream without an ice-cream maker. Store-bought ice-cream doesn’t taste the same anymore. Besides, whenever I look at the price of the ice-cream at the supermarket I make a quick calculation in my head and realise I can make something way better at a fraction of the price! I highly recommend that you try making your own ice-cream at least once. If you enjoy ice-cream, it might be life-changing. Trust me on this one.
My husband loved this flavour in particular and we both devoured it in a day! In our defence, it was our cheat day, after all, and we allowed ourselves a little treat. I bought some waffle cones from the supermarket (they’re available in most big supermarkets) and an ice-cream scoop and we unleashed our inner children and ate ice-cream for lunch! I don’t think there’s anything better than ice-cream for lunch in this whole world!
- One cup of heavy whipping cream.
- A quarter cup of coffee liqueur; I bought a bottle from this small distillery at the farmer’s market in the Vancouver area, but you can probably use any brand or type you like.
- Half a cup of icing sugar
- Half a cup of semi-sweet chocolate chips
- In a deep bowl, using an electric hand mixer, whip up the cream until soft peaks start to form.
- Gradually add the icing sugar while continuing to beat the cream until stiff peaks form.
- Add the coffee liqueur while continuing to mix it using the hand mixer.
- Gently fold in the chocolate chips with a spatula or spoon.
- Ladle the mixture into a container with an airtight lid and place in the freezer.
- After two hours, remove from the freezer and stir the mixture with a whisk or a fork. Replace it in the freezer.
- Repeat step number 6 every hour three more times. Then allow the ice-cream mixture to freeze until firm.
- Serve in a waffle cone, on top of brownies or simply on its own in a bowl! Enjoy!
Have you ever tried making ice-cream before without an ice-cream maker? How did it go? What flavours did you make? Let me know in the comments!
If you like ice-cream, check out this Chocolate Salted Caramel ice-cream recipe and Strawberry Balsamic ice-cream.
© 2019, L.E.. All rights reserved.