no churn coffee fudge mascarpone ice cream
It’s still August, it’s still summer, it’s still ice cream time, folks.
We’re finally getting some rain here. Though it’s not quite opportune to photographing, we’ve had such a dry summer that the downpours are pretty welcome from a nature standpoint. My little plants outside are loving the skywater. We usually move them out from under the eaves so they can capture the runoff from the gutters. Heck, saves my old ass from having to remember to water them.
August is everyone’s worst month, I think, regardless of where you are and what you’re doing. For many, it’s a transition from full blown vacation to the madness of back to school (and, if you’re childless like me, dealing with the damn school zone traffic) and kind of a dead month in general as far as fun goes. I mean, aside from mom’s birthday, there’s no holidays, no holidays even impending – unless you count Labor Day, which I don’t – and it’s relentlessly hot as balls.
Thankfully, we have ice cream, which helps tide us through these icky final weeks of painful, painful heat.
I’ve loved all my ice cream treats this year, including this No Churn Coffee Fudge Mascarpone Ice Cream. Can’t even pick a favorite, won’t even try. This concoction is extra creamy thanks to the addition of mascarpone, an Italian cream cheese-esque spread you might know from tiramisu, cannoli, or treats otherwise from our friends in Europe’s boot. Plenty of coffee flavor and a ripple of chocolate accentuate the awesome of this week’s confection. A perfect treat to cool down when you feel like exploding.
No Churn, No Problem
If you’ve made one of my no churn ice creams before, the process for this puppy is the same, plus a couple little tweaks.
To start, microwave some dark chocolate chips until melted. Start at one minute on high, then add a few more seconds until the chocolate is totally smooth. Let it sit on the counter while you make the ice cream base.
Then, whip up lots of heavy cream until you’ve got some stiff-ass peaks going. I start my whipping on a medium-low speed, then once the cream has some substance and isn’t just a pile of liquid, crank the speed up to really get it going. I find that this method prevents a whole shower of cream from decorating your walls and halls falalalala lalalala. I usually still throw a towel over my mixer to catch any rogues fliers.
Then, mix in your add-ins. Translation: softened mascarpone, instant coffee, condensed milk, and vanilla. Do this on a medium speed so the whip keeps it’s floofiness but everything still mixes in evenly.
The Freeze
Spread half of the coffee-whip mix into a 9 x 5 inch loaf pan. Swirl in half of the melted chocolate. Top with the rest of the cream, then swizzle in the final bit of chocolate. You shouldn’t mix in the chocolate so much that it totally bleeds into the ice cream – you should still see some streaks. Makes it all pretty and shit.
Freeze the ice cream for at least four hours, but overnight is best. When you’re ready to indulge in a scoop or two, let the ice cream sit on the counter for 10-15 minutes to soften.
I usually have sugar or waffle cones around to enjoy with my ice cream. Bonus points if you have waffle bowls. I love me a waffle bowl.
If you’re digging it, melt some extra chocolate to drizzle on top of your individual cone. A little bit of indulgence is qualified on this fine Friday, no?
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Still over here screaming:
No Churn Oreo Cookie Quarry Ice Cream
Strawberry Cocoa Krispie Ice Cream Bars
No Churn Chocolate Chip Ice Cream
no churn coffee fudge mascarpone ice cream
Ingredients
- 2 cups heavy whipping cream
- 8 oz mascarpone, softened
- 1 can sweetened condensed milk
- 2 tbsp instant espresso or coffee
- 1 tbsp vanilla extract
- 2/3 cup dark chocolate chips
- waffle or sugar cones, for serving
Instructions
- In a microwave-safe bowl, heat the chocolate chips on high for 1 minute. Stir until the bowl is no longer warm. If the chocolate is not quite smooth, melt an additional 15-20 seconds. Let cool while you prep the ice cream.
- In a large bowl, beat the heavy cream on high speed until stiff peaks form, about 4-5 minutes. Mix in the mascarpone, condensed milk, instant coffee, and vanilla until well combined and smooth.
- Spread half of the heavy cream mixture into a 9 x 5 inch bread pan. Swirl in half of the melted chocolate with a spoon or spatula. Top with the remaining heavy cream mix, then dollop and swirl the rest of the chocolate on top. Do not overmix – make sure you can still see ripples of chocolate.
- Cover and freeze at least four hours, but preferably overnight. When ready to serve, let sit at room temperature for 10-15 minutes to soften, then scoop out a blob or two onto a cone or into a bowl. Enjoy!
