Coffee and I have a very interesting relationship. Its smell is intoxicating. Its flavor is bold. Its caffeine often gives me heart palpitations. HA!
My parents are the type of people that drink caffeinated coffee to wind down every evening after 8 p.m. I did not inherit those genes from them.
While I’m not one for a cup of black coffee in the morning and an iced coffee is not a beverage usually attached to my right hand all summer long – though I do crave one every now and then – I appreciate coffee as an ingredient. I loveloveLOVE coffee-flavored anything. This throws back to my childhood, when my Nana Peg would make chocolate sauce with a healthy splash of coffee in it for flavor; of course, the sauce was served over coffee ice cream.
Because giving chocolate and caffeine to a five year old is a GREAT idea! Haaaa.
I wanted to pay homage to one of my many awesome grandmothers and put my own spin on this dessert! While I currently do have access to an ice cream maker at my current apartment – oooh la la – I wanted to make an recipe that’s more accessible for the majority of people that surely do not have one. Plus, no-churn recipes are fun to make, in my humble lil’ opinion!
Lucky Jack® Coffee Slow Brew Coffee Concentrate truly helped me achieve the flavors I was looking for! I honestly was having childhood nostalgia when that flavor hit my tongue! I also mixed it up in in a few ways: the hazelnuts add a nice texture, but adding in a few cacao nibs adds a greater depth of flavor. I think it tastes great either way, but the nibs are totally optional!
Plus, I know someone else that enjoyed using that cold brew concentrate as intended: in many glasses of iced lattes. 😆
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NOTE: Thanks to Lucky Jack® for providing me with various coffee treats for recipe testing purposes, as well as some occasionally-needed extra caffeine to keep me going as I recipe tested.
No-Churn Coffee Hazelnut Ice Cream
(Makes ~3 cups)
– 1 14-oz. can of sweetened condensed milk, chilled
– 3 tablespoons Lucky Jack® Coffee Slow Brew Coffee Concentrate (or cold brew concentrate of choice)
– 1/4 cup hazelnuts, chopped, sieved, and chilled
– 1 tablespoon cacao nibs, finely chopped (optional)
– 1 & 1/2 cups cups heavy whipping cream
Before We Get Started…
– Place a large bowl – preferably metal – in the fridge for 10 minutes before whipping your cream in it!
– Can the nuts be omitted? OF COURSE! I love the texture of them in the ice cream, but I also understand allergies and aversions. Haaa. 😉
1.) In a large bowl, mix together sweetened condensed milk and coffee concentrate. Set aside.
2.) Chop hazelnuts and shake them in a fine sieve to make sure any excess “dust” left over from chopping remains; these finer particles may contribute to some grittiness in your ice cream! Place hazelnuts in a small bowl and place in fridge to chill.
3.) In a large bowl, whip cream until stiff peaks.
4.) Gently fold whipped cream into coffee condensed milk mixture. When almost completely combined – a few streaks of darker brown color may remain – gently sprinkle top of ice cream mixture with the hazelnuts (and optional cacao nibs), and fold in. The color of the mixture should be a uniform lighter brown when completed.
5.) Pour ice cream into a container – a metal bread pan is perfect! – and cover with plastic wrap. Place in freezer and chill for 24 hours.