Coffee Chip Ice Cream


  • 2 cups heavy whipping cream
  • ½ tsp salt
  • 1 can (14 oz) sweetened condensed milk
  • ¼ cup cold brew
  • 2 tbsp espresso powder
  • ½ mini chocolate chips
  • In the bowl of the stand mixer fitted with a whisk attachment, combine the heavy whipping cream and salt. Beat on medium speed until stiff peaks form, about 3-5 Minutes.
  • Using a spatula, gently fold in the sweetened condensed milk, cold brew, and espresso powder until thoroughly incorporated. Make sure to not beat vigorously or the whipped cream will deflate.
  • Mix in chocolate chips.
  • Spread the ice cream mixture evenly inside the Pyrex storage container.
  • Freeze for at least 5 Hours, or preferably overnight. Scoop and serve immediately.
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