🍨 Mocha Chip No-Churn Ice Cream

A creamy, dreamy blend of coffee and chocolate—no ice cream maker needed!

🧾 Ingredients:

• 350 ml whipping cream (cold)

• 3 tablespoons instant coffee (adjust for stronger or lighter coffee flavor)

• 290 ml sweetened condensed milk

• Chocolate chips or shaved chocolate, for topping or mixing in

👩‍🍳 Instructions:

✅ Step 1: Whip the Cream

1. Chill your tools: For best results, place your mixing bowl and beaters in the freezer for 10–15 minutes before starting.

2. In the chilled bowl, pour the cold whipping cream.

3. Add the instant coffee directly to the cream.

4. Use a hand mixer or stand mixer to beat the cream until soft peaks form. The mixture should be light, airy, and hold its shape slightly.

✅ Step 2: Add the Sweetened Condensed Milk

1. Using a spatula, gently fold the sweetened condensed milk into the whipped cream and coffee mixture.

2. Fold until fully combined and smooth—do not overmix.

✅ Step 3: Freeze

1. Pour the mixture into a freezer-safe container (loaf pans or airtight tubs work great).

2. Smooth the top with a spatula.

3. Cover the container with a lid or plastic wrap.

4. Place in the freezer for at least 24 hours, or until completely set.

✅ Step 4: Serve

1. Scoop into bowls or cones using a warm ice cream scoop or spoon.

2. Top with chocolate chips or shaved chocolate for that mocha crunch.

3. Enjoy!

⏱️ Time Overview:

• Prep Time: 10 minutes

• Freeze Time: 24 hours

• Total Time: 24 hours 10 minutes

• Servings: About 6

💡 Tips & Variations:

• Use espresso powder instead of instant coffee for a bolder flavor.

• Stir in chocolate chips before freezing if you want them evenly distributed throughout.

• Try folding in chopped nuts, a ribbon of caramel, or crushed chocolate cookies for creative variations.