Coffee Ice Cream With Chocolate Chunks Recipes

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COFFEE ICE CREAM WITH CHOCOLATE CHUNKS



Coffee Ice Cream with Chocolate Chunks image

Treat your family and friends (and yourself!) to this amazing Coffee Ice Cream with Chocolate Chunks recipe. Requiring just four ingredients, Coffee Ice Cream with Chocolate Chunks is both simple and scrumptious!

Provided by My Food and Family

Categories     Recipes

Time 6h15m

Yield 6 cups

Number Of Ingredients 4

1 can (14 oz.) sweetened condensed milk
1/4 cup GEVALIA House Blend Cold Brew Iced Coffee Concentrate
2 cups whipping cream
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, chopped

Steps:

  • Mix condensed milk and coffee concentrate in large bowl until blended.
  • Beat whipping cream in medium bowl with mixer on high speed until stiff peaks form; fold into milk mixture.
  • Spoon half the milk mixture into 9x5-inch loaf pan; top evenly with half the chocolate. Repeat layers.
  • Freeze 6 hours or until firm.
  • Scoop into dessert dishes to serve.

Nutrition Facts : Calories 350, Fat 24 g, SaturatedFat 16 g, TransFat 0.5 g, Cholesterol 65 mg, Sodium 55 mg, Carbohydrate 32 g, Fiber 0.8097 g, Sugar 30 g, Protein 5 g

CHOCOLATE-CHOCOLATE CHUNK ICE CREAM WITH SALTED CASHEWS



Chocolate-Chocolate Chunk Ice Cream With Salted Cashews image

This surprisingly simple, yet rich and creamy, chocolate custard ice cream is studded with salted cashews and chunks of bittersweet chocolate throughout. The addition of crushed coffee beans to the cooking custard (they're later strained out), enhances the chocolate flavor.

Provided by Melissa Clark

Categories     ice creams and sorbets, dessert

Time 30m

Yield 2 quarts, plus about 1 cup

Number Of Ingredients 8

11 ounces bittersweet chocolate
3 cups whole milk
1 cup heavy cream
1 tablespoon coffee beans, lightly crushed with back of knife
8 large egg yolks
1 cup granulated sugar
Large pinch salt
5 ounces roasted salted cashews, coarsely chopped (about 1 cup)

Steps:

  • Finely chop 6 ounces chocolate. Break 5 remaining ounces into small chunks. Place finely chopped chocolate in a bowl.
  • In a large, heavy saucepan, combine milk, cream and coffee beans. Bring to a simmer and cook 3 minutes; pour over chopped chocolate and whisk until smooth.
  • In a large bowl, whisk together the yolks, sugar and salt. Whisking constantly, slowly whisk in the chocolate mixture until fully incorporated.
  • Return custard to saucepan and cook, stirring constantly, over medium-low heat, until it thickens just enough to coat the back of a spoon, about 3 minutes. Do not let mixture reach a simmer. Strain mixture through a fine sieve and let cool to room temperature. Refrigerate, covered, until very cold, about 3 hours or up to 2 days.
  • Churn custard in an ice cream machine according to manufacturer's instructions. Add chocolate chunks and cashews during final 5 minutes of churning. Transfer ice cream to an airtight container. Freeze for 3 hours before serving.

Nutrition Facts : @context http, Calories 265, UnsaturatedFat 8 grams, Carbohydrate 27 grams, Fat 17 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 8 grams, Sodium 49 milligrams, Sugar 23 grams

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