No-Churn Coffee Ice Cream (With Starbucks Cold Brew Coffee) – a delicious recipe with Heavy Cream, Coffee, Salt, Milk, Chocolate, Salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a large mixing bowl, add heavy cream, cold brew coffee, sea salt and sweetened condensed milk. Whisk vigorously (and I mean vigorously!) until coffee ice cream mixture becomes very creamy and very thick. Make sure to check while whisking that you have not over-mixed the mixture, or that it has not solidified.
2
Pour coffee ice cream mixture into a freezer safe container or pan. Place in freezer for at least 6 hours before serving.
3
Before serving, melt 70% cacao dark chocolate in a saucepan on low heat. Dip waffle cone tops into the melted dark chocolate and roll coated area onto a surface with finely chopped almonds.
4
Serve with coffee ice cream and chopped sea salt and caramel chocolate chunks.
440
kcal
Calories
35
g
Fat
25
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup Heavy Cream, 1/2 cups Cold Brew Coffee, Concentrated And Chilled, 1/2 teaspoons Sea Salt, 1 cup Sweetened, Condensed Milk, and more.
Yes, No-Churn Coffee Ice Cream (With Starbucks Cold Brew Coffee) falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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