No-Churn Coffee Ice Cream

I was excited, yet skeptical, to try this homemade coffee ice cream. I’m a big fan of the coffee and chocolate flavor palette. It took no time to assemble the ingredients and was relatively quick to put it all together. I let my ice cream freeze for 5 1/2 hours and the consistency was good, not too hard and not too soft. I had a hard time making a nice design on top with the ganache, in fact most of my ganache fell into the middle, so as I scooped portions out, there was a nice bit of chocolate in each scoop.

I would not use a stand mixer again. It would be better to use a handheld mixer to be able to have more control over incorporating the espresso powder on the bottom of the bowl and to get a better feel for when stiff peaks were achieved. When I folded the cream into the milk I was worried that the consistency became too runny. Since the ganache had been sitting out for so long, it thickened a bit and it all fell into the batter, so I was unable to make a nice design on top. In the end, it tasted good, but I was worried until I took it out of the freezer that it would not freeze properly (it actually did!)


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