no churn espresso kahlua ice cream
Let me tell you a little story of why this ice cream now exists in the FMG-verse.
If you were seeking some profound narrative about its origins, you’re about to be madly disappointed. That whole leadup was just for me to say that the ice cream shop I frequent, located a short ways from me, sells an espresso Kahlua flavor that I had to replicate at home since blowing $6 on a scoop of ice cream all the time is impractical. Enjoyable, but impractical.
So, kids, we’re simplifying the ice cream process and making this shit for far cheaper. A whole batch probably costs as much as a scoop shop specialty. Not that I shit on the occasional treat. I’m the patron saint of (more than) occasional treats.
I’ve gone butt wild on no churn ice creams this summer, and I don’t plan on stopping any time soon. This delightful addition to our repertoire a little boozy, plenty sweet, and has a little kick thanks to some instant espresso mixed into the cream base.
Perfect in a cone or in a bowl. Can’t think of a better way to stomp on these heat advisories we’ll inevitably experience the remainder of the summer.
No Churn? No Problem
Ice cream posts are always some of the best to write, because I barely have to write anything. And you barely have to read anything. Hoorah.
First, grab a carton of cold heavy cream and whip the shit out of it. Cover your stand mixer with a towel or paper towels to prevent an excess of cream splashage all over your counter – though, inevitably, some will bypass the screen and speckle everything you love.
Next, lower the speed and mix in some sweetened condensed milk, vanilla, Kahlua, and instant coffee or espresso. Get it nice and smooth and combined, then fold in lots of chopped dark chocolate with a spatula. I like to use a 70% or higher dark chocolate, preferably a salted variety just because that’s what I like best. Any strength and darkness will work, however. Use what you prefer.
Spread the flavorful whipped cream into a bread pan, smooth out the top with your spatula, and sprinkle a little more dark chocolate if you wish. Cover with foil and freeze at least 4 hours, preferably overnight.
I love me a sugar cone for all my ice creams. A waffle cone, one of those lame weird styrofoam-esque cones, or just a bowl suit the ice cream fine, though. So long as you store it snugly in some foil, the treat will last up to 3 months in the freezer. Ideal for sweet tooth cravings and brain freeze dreams.
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!
I SCREAM:
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no churn espresso kahlua ice cream
Ingredients
- 2 cups heavy whipping cream
- 1 can sweetened condensed milk
- 2 tsp vanilla extract
- 1/4 cup Kahlua
- 1 tbsp instant espresso/coffee
- 1 cup dark chocolate chunks
- sugar or waffle cones, to serve
Instructions
- In a bowl, beat the heavy cream for 3-4 minutes on medium-high speed until stiff peaks form. Be aware that the shit WILL FLY EVERYWHERE. If you don't own a stand mixer screen, carefully drape a towel over the mixer to block flying debris.
- On low speed, mix in the condensed milk, vanilla, Kahlua, and instant espresso. Fold in the chopped chocolate with a spatula.
- Transfer the cream mixture into a 9 x 5 inch loaf pan, smoothing the top with a spatula. Sprinkle with extra chocolate chunks as desired. Cover and freeze at least 4 hours, but preferably overnight.
- Scoop 1-2 blobs of ice cream onto a cone or in a bowl. Enjoy with gusto.
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