Food-Processor Coffee–Chocolate Chip Ice Cream
- MakesMakes about 1 quart
- Cook Time6½ hours
- Active time plus cooling15 minutes active, plus chilling
Instant espresso powder is an easy way to bring intense coffee flavor to sweets, including this no-cook, stir-together frozen treat. We like this ice cream studded with chopped chocolate, but you can keep it plain and simple, if you prefer. Whether using chocolate in bar or chip form, be sure to chop it finely, as the bits get quite hard when frozen. When adding the chocolate to the base after processing, work quickly and give the mixture just a few folds to distribute the chocolate.
Don’t forget to chill the evaporated milk. If room-temperature or barely chilled, it will not whip properly. Also, don’t whip the evaporated milk until it holds stiff peaks. If overbeaten, it will cause the ice cream base to deflate during the initial freezing. Lastly, be sure the base is fully frozen before processing. If it is only partially frozen, it may separate as it freezes.
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