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No Churn Chocolate Coffee Ripple Ice-Cream

No Churn Chocolate Coffee Ripple Ice-Cream

Cooking Time

Preparation Time : 20

Cook Time : 1

Total Time : 21


Serves 6

  • 3/4 cup sweetened condensed milk

  • 1/4 cup strong coffee

  • 1 cup 3 1/2 tablespoons heavy whipping cream/full cream

  • 1/3 cup dark chocolate melted


  • 01

    Keep a large bowl and beaters (of handheld mixer) in the freezer for 20-30 minutes to chill.

  • 02

    Melt Chocolate in the microwave and keep aside. If it starts to firm again, microwave for few seconds to melt it again.

  • 03

    Whip cream until stiff for approximately 4 minutes, first whipping at slow speed and then at high, taking care it doesn’t turn into butter.

  • 04

    In a small bowl whisk together coffee and sweetened condensed milk.

  • 05

    Add whipped cream little at a time to the coffee mixture and fold gently to mix it (do not mix vigorously).

  • 06

    Pour the ice cream mixture in a hollow container or loaf pan. Drizzle the Chocolate and spread it with a toothpick or skewer to create the ripples.

  • 07

    Cover the pan with cling film (at least 2-3 films to prevent ice crystals from forming).

  • 08

    Freeze the ice cream overnight or at least for 6 hours. Check for ice crystals. If ice crystals form, then clean them out and cover the pan again with cling film.

  • 09

    Serve chilled.



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