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No-Churn Coffee Ice Cream with Roasted White Chocolate Swirl and Pretzels

  • 12 minutes ago
  • 2 min read

Photo & Recipe Credit @sherisilver https://sherisilver.com/

Ingredients

For the roasted white chocolate:

 

For the ice cream:

2 cups heavy cream, chilled

14-ounce can sweetened condensed milk


Directions

Make the roasted white chocolate:

Pre-heat the oven to 250 degrees. Place the chocolate in a single layer on a baking sheet and bake for 10 minutes. Use a spatula to lift, stir and spread the chocolate. It will look grainy but smooth out as you spread it. Continue baking, checking every 10 minutes and thoroughly lifting/stirring/spreading each time. At about the 30 minute mark the chocolate should have a golden brown color and be totally smooth (there may be tiny caramelized bits that you can strain out if you like; they add lots of flavor!). Remove from the oven and let cool.


Make the ice cream:

Have a loaf pan, metal bowl or any freezer-safe container that you like at the ready.

Pour the chilled heavy cream into a large bowl. Using the whisk attachment, whip on medium until it just begins to thicken. Add the coffee extract powder and vanilla bean paste. Continue whisking to soft peaks. Add the sweetened condensed milk and whisk again, stopping just as stiff peaks form. Do not overbeat. Pour one-third of the base into the pan. Rap the pan to level. Drizzle a portion of the roasted white chocolate over the layer, then scatter crushed pretzel pieces on top. Repeat with the second layer of base, white chocolate and pretzels. For the third layer, add the remaining base and white chocolate. Drag a knife or skewer through the full depth of the pan in a swirling motion to marble the white chocolate and pretzels through the base. Gently tap the pan to level and scatter pretzel pieces over the top. Cover with plastic wrap and freeze overnight until firm, then scoop and serve in bowls, on cones, or as ice cream sandwiches.

 
 
 

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