Espresso-Chocolate- No Churn Icecream
 
Prep time
Cook time
Total time
 
It's the easiest ice cream make. The cocoa and coffee pair so well. A perfect summer treat. Adapted from NigellaLawson.
Author:
Recipe type: Dessert, Icecream
Serves: 2 quarts
Ingredients
  • 1 quart or 4 cups heavy whipping cream chilled(not freezing)
  • 1 can condensed milk or 1 cup
  • 2 teaspoons espresso or instant coffee powder
  • 2 tsp valhorona cocoa powder
  • ⅓ tsp almond extract
  • 7 ounces marzipan finely chopped to bits
  • ⅓ cup chocolate covered coffee beans
Instructions
  1. Wash and dry the mixing bowl very well. You can chill it a bit before using if you like.
  2. Add the double cream, condensed milk, espresso powder, cocoa powder and the ⅓ tsp of almond extract.
  3. With a whipping attachment, using an electric beater, start on low speed and start whipping the mixture. Slowly increase the speed and keep on whisking/whipping till you reach a stiff peak consistency. It took me about 3-5 minutes.
  4. Turn off the beater. Fold in the chopped marzipan and coffee beans.
  5. Pour it in a plastic box or any container and freeze over night.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2015/07/08/coffee-marzipan-no-churn-icecream/