No-Churn Coffee Ice Cream

Coffee-infused no-churn ice cream that's creamy, delicious, and loaded with fudge brownie bits and chocolate covered espresso beans. Try out this ice cream with our French Roast Ground Coffee, which is smooth with robust notes of dark chocolate & molasses.

Ingredients:

Coffee-Infused Cream

• 500 mL heavy whipping cream (500g)
• 1/3 c. PapaNicholas French Roast Coffee Grounds (25g)

Fudge Brownies

• 1/2 c. granulated sugar (100g)
• 1 egg
• 1/2 c. semi-sweet chocolate chips (90g)
• 2 tbsp. dutch processed cocoa powder (12g)
• 3 1/2 tbsp. vegetable oil (45g)
• 1/4 c. all purpose flour (30g)
• 1/4 tsp. salt

No-Churn Coffee Ice Cream

• 500 mL coffee infused cream
• 1/2 tsp. salt
• 1 tsp. vanilla
• 14 oz. sweetened condensed milk
• Fudge brownie bits
• 1/2 c. chocolate covered espresso beans (110g)

Instructions:

Step 1: At least a few hours before starting the ice cream, make the coffee-infused cream and brownies. For the coffee-infused cream, stir together the heavy whipping cream and coffee grounds until well combined. Cover the mixture and set it in the fridge to infuse.

Step 2: Make the fudge brownies. Preheat the oven to 350°F / 175°C. Butter and line an 8×4" loaf pan with parchment paper.

Step 3: In a medium sized microwave safe bowl, melt the chocolate chips in 30 second intervals, stirring between each interval, until the mixture is completely melted and smooth.

Step 4: Add in the cocoa powder and oil and mix until smooth.

Step 5: To a separate bowl, add the egg and sugar and whisk vigorously for at least 1 minute. Pour the melted chocolate mixture into the egg mixture and fold gently until the mixture is cohesive.

Step 6: Add in the flour and salt. Use a rubber spatula to lightly fold the flour into the ingredients just until no flour streaks remain.

Step 7: Pour the brownie batter into the prepared pan. Bake for approximately 18-20 minutes, until the brownies are set on the outsides and only ever so slightly jiggle in the middle.

Step 8: Wait for the brownies to fully cool before slicing in to them. When you're ready to slice them, slice them into 4 pieces lengthwise and 8 pieces widthwise, for a total of 32 little brownie bits.

Step 9: Make the no-churn coffee ice cream. Line a 1 lb loaf pan with parchment paper. Set aside. Grab a large mixing bowl and a fine mesh sieve. Pour the coffee-infused cream through the fine mesh sieve into the mixing bowl, pressing down to get as much cream out of the grounds as possible.

Step 10: Add in the salt and vanilla. Use a hand mixer or a stand mixer fitted with the whisk attachment to beat the cream until stiff peaks form.

Step 11: Add in the sweetened condensed milk and use a rubber spatula to lightly fold the sweetened condensed milk into the whipped cream until the mixture is cohesive.

Step 12: Add in most of the brownie bits, reserving a few for the top of the ice cream, along with all of the chocolate covered espresso beans. Fold the mixture until the brownie bits and espresso beans are evenly dispersed throughout the ice cream.

Step 13: Pour the ice cream into your prepared loaf pan and top it with additional brownie bits and regular espresso beans (if desired.) Cover the pan with plastic wrap and place it in the freezer to freeze for at least 4 hours, ideally overnight.

Step 14: Scoop, serve, and enjoy!

If you made this no-churn coffee ice cream we would love to see it! Snap a pic and tag us on Instagram @papanicholascoffee & use #papanicholascoffee