For many of us, our lives, including what we eat revolve around our kids. I mean, nowadays, when we do go out for dinner, the LAM and I have to pick restaurants that serve food that the kids will eat.
It is just nice, once in a while, to be able to pick something that is adult-friendly!!
So for this Christmas, I was determined to make a dessert for the adults.
The result was this luscious Coffee Ice Cream with Chocolate Chips and Cacao Nibs. If you are a coffee fan, you will love this ice cream because it really is all about the coffee – from the coffee in the mixture, to the Kahlua and the cacao nibs. Even the dark chocolate is there simply to accentuate the flavors of the coffee.
Best of all, this is a no-churn ice cream recipe so you do not need any fancy equipment to make it. Perfect!
And here are the step-by-step instructions on how to make this ice cream.
In the bowl of a mixer (You can also use a hand-held electric mixer if you wish), add condensed milk, heavy cream (see here for my notes on cream), vanilla bean paste (or the seeds of a vanilla pod, or vanilla extract), instant coffee and Kahlua.
Whisk this until stiff peaks form.
I will not advise you to walk away while this happens because, depending on how powerful your mixer is, this can happen quickly.
Fold the chocolate chips and cacao nibs into the mixture.
Transfer the mixture into an air-tight container – I love my Tovolo Ice Cream tub which has double layer insulation and a non-slip base – and freeze until the ice cream is set, at least 4 hours, but preferably over-night.
To serve, simply scoop the ice cream into a serving bowl, sprinkle more chocolate chips and cacao nibs on top!
- 2 cups (480ml) heavy whipping cream
- 10oz (280 ml) condensed milk
- 1 tablespoon (15ml) vanilla extract, or vanilla paste, or the beans from one vanilla pod
- 2-3 tablespoons instant coffee
- 2 tablespoons (30ml) Kahlua
- 6oz (170g) dark chocolate chunks or chips
- 2 tablespoons cacao nibs
- In the bowl of a mixer (You can also use a hand-held electric mixer if you wish), add condensed milk, heavy cream, vanilla bean paste (or the seeds of a vanilla pod, or vanilla extract), instant coffee and Kahlua.
- Whisk until stiff peaks form.
- Fold the chocolate chips and cacao nibs into the mixture.
- Transfer the mixture into an air-tight container and freeze until the ice cream is set, at least 4 hours, but preferably over-night.
- To serve, simply scoop the ice cream into a serving bowl, sprinkle more chocolate chips and cacao nibs on top!
- Best consumed within 14 days as no preservatives have been added.
- To serve, allow the ice-cream to sit on the kitchen counter top for 5-10 minutes before scooping.
- If you prefer the ice-cream to be less sweet, by all means reduce the amount of condensed milk. The original recipe called for 430ml of condensed milk. I reduced it to 280ml, which I am happy with. If you still think that is too sweet, then by all means reduce it again. I am not sure by how much one can actually reduce the condensed milk, so there is only one way to find out - try! Also, please do not ask me if this ice-cream (or any bakes) is going to be too sweet for you. It puzzles me when people ask me that - do you know how sweet I like my food? How would I be able to tell how sweet you like yours? You have to try making something at least once, eat it, then judge for yourself if the amount of sugar needs to be reduced!
I am linking this to Cook & Celebrate hosted by Zoe from Bake for Happy Kids, Yen from Eat Your Heart Out and Diana from The Domestic Goddess Wannabe!
Have you cooked or baked something for Christmas? If so do share your creations with us! Please note that your post has to be a current post (ie, posted in the month of December 2015) and remember to link it back to us: Zoe from Bake for Happy Kids, Yen from GoodyFoodies and Diana from The Domestic Goddess Wannabe. Happy cooking and baking folks! 🙂