Cold Brew Coffee Fudge Ice Cream

There is a wonderful local restaurant that I discovered this past year that serves the most delicious coffee.  I consider myself to be somewhat of a coffee snob, and have tasted different coffees from all around the world.  I am in love with the intensely bold flavor of freshly ground beans turned into an Americano or a cappuccino, and find it to be truly one of life’s greatest simple pleasures.  The coffee I discovered is from a company called zingermans.com based out of Ann Arbor, MI. It’s an amazing company that has so many gourmet treats, along with their fabulous coffees.   I have sampled so many varieties of their delicious beans and then came upon their cold brew!! WOW!! I instantly fell in love and starting thinking of all of the ways I could incorporate this tasty beverage into a dessert, along with sipping it straight out of the bottle.  Ice cream is one of my favorite desserts and believe it or not, it is very easy to make…The best part is that you don’t even need an ice cream maker!!  This recipe is rich, luscious, super creamy and such an amazing treat to share, or if you are like me…grab a spoon and go to town all by yourself!!

Cold Brew Coffee Fudge Ice Cream

Makes: A gallon of ice cream Prep time: 20 mins Freezer time: overnight is best

Ingredients

2 cups heavy whipping cream

1/2 cup Zingerman’s cold brew coffee, (or your favorite cold brew)

1 can sweetened condensed milk

1 jar of your favorite variety of hot fudge, ( I used Hershey’s)

1/4 teaspoon best quality vanilla

Directions

Place your mixing bowl in the freezer until it is very cold before you begin whipping your cream.  It helps to keep the cream at the right temperature as you make the ice cream.  With a whisk attachment, beat the heavy cream until stiff peaks form.  With a spatula, fold in the vanilla, condensed milk and coffee until just combined.  You don’t want to over mix the ice cream or you will deflate it at this point.  Dollop spoonfuls of the hot fudge into the ice cream mixture and gently stir.  Pour into a plastic wrap lined bowl with room enough for you to be able to cover the mixture on the top.  Press the plastic wrap on top of the ice cream before you freeze it so ice crystals won’t form.  Freeze 6-8 hours or overnight.  Let the ice cream stand for a few minutes before dipping it into serving bowls.

4 comments

Comments

  1. Doug Burney says:

    Looks really good! ‘Need to make this when I’m at the Blue Ridge cabin. A place where time forgot. ‘Gonna serve it while we watch black locust burn in the fireplace.

    1. Lizzie says:

      Wow. That sounds so amazing!!! Take lots of pics !!!

  2. Kelly @ Kelly Lynn's Sweets and Treats says:

    Sounds yummy! I love a good no churn ice cream. So easy and so good. Plus I bet that coffee flavor is amazing! Xoxo

    1. Lizzie says:

      It’s so good, you have to make it!!! ❤️️💗☕️

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