Here I go again with yet another coffee flavored recipe! I should really just have a category that’s for “coffee flavored goodies” or something. It seems like I always have coffee on my mind. From the moment I wake up in the morning to falling asleep at night and dreaming about the next morning’s cup of coffee! With so much coffee on my brain (and probably in my brain, haha), it’s no surprise that my first ice cream recipe made from my KitchenAid Ice Cream Attachment was a coffee flavored one.
Do you know how LONG I waited to get this ice cream maker? Over a year. I typically am the biggest impulse buyer, ever. I never wait to get things. If I want it, I buy it. Which is why it’s so hard to get me presents. Anyway, so I had wanted this since way before last summer, but we got engaged last Spring so I knew I had to put it on my registry and when I was THISCLOSE to buying it every time I saw it, I quickly closed the web page or walked to the next aisle in the store. I can’t believe I held out for so long. We finally got it (thanks to my manager!!) before our wedding and I couldn’t be more happy with it. I was so happy with it that I went all ice cream on the brain and ended up making an ice cream pinboard. There’s sorbets on there that I want to try too.
You know, I’m glad wedding presents aren’t like Christmas presents, where you have to wait til the actual day to open it. I don’t think I could’ve held out with all those boxes that we got nearly every day leading up to the wedding! Haha, can you even imagine? That’s pure torture!
Oh, did you catch my honeymoon pictures yesterday? If not, you should mosey on over to see the beautiful island of Turks & Caicos after you check the recipe below!
Espresso Chocolate Chip Ice Cream
Servings are adjustable but please note that results, timing, and cookware may vary when adjusting servings.
- 2 cups heavy cream
- 7 oz sweetened condensed milk
- 2-3 tbsp espresso powder, depending on how strong of a coffee flavor you want
- 1/2 cup mini chocolate chips
- Freeze the bowl of your ice cream maker for 24 hours.
- In a large bowl, whisk together cream, condensed milk, and espresso powder.
- Pour the contents into the bowl of the ice cream maker then freeze the ice cream in the bowl of the ice cream maker according to manufacturer's instructions.
- Halfway through the churning process, add in the chocolate chips.
- Once the ice cream is done churning, mine only took about 20 minutes, transfer to a freezer-safe bowl and freeze in the freezer at least 4 hours.
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