no churn coffee fudge mascarpone ice cream
A bit of ZING in your daily scoop.
Ingredients
- 2 cups heavy whipping cream
- 8 oz mascarpone, softened
- 1 can sweetened condensed milk
- 2 tbsp instant espresso or coffee
- 1 tbsp vanilla extract
- 2/3 cup dark chocolate chips
- waffle or sugar cones, for serving
Instructions
- In a microwave-safe bowl, heat the chocolate chips on high for 1 minute. Stir until the bowl is no longer warm. If the chocolate is not quite smooth, melt an additional 15-20 seconds. Let cool while you prep the ice cream.
- In a large bowl, beat the heavy cream on high speed until stiff peaks form, about 4-5 minutes. Mix in the mascarpone, condensed milk, instant coffee, and vanilla until well combined and smooth.
- Spread half of the heavy cream mixture into a 9 x 5 inch bread pan. Swirl in half of the melted chocolate with a spoon or spatula. Top with the remaining heavy cream mix, then dollop and swirl the rest of the chocolate on top. Do not overmix - make sure you can still see ripples of chocolate.
- Cover and freeze at least four hours, but preferably overnight. When ready to serve, let sit at room temperature for 10-15 minutes to soften, then scoop out a blob or two onto a cone or into a bowl. Enjoy!