Coffee Chip Ice Cream
  • 2cups heavy whipping cream
  • ½tsp salt
  • 1can (14 oz) sweetened condensed milk
  • ¼cup cold brew
  • 2tbsp espresso powder
  • ½ mini chocolate chips
  1. In the bowl of the stand mixer fitted with a whisk attachment, combine the heavy whipping cream and salt. Beat on medium speed until stiff peaks form, about 3-5 Minutes.
  2. Using a spatula, gently fold in the sweetened condensed milk, cold brew, and espresso powder until thoroughly incorporated. Make sure to not beat vigorously or the whipped cream will deflate.
  3. Mix in chocolate chips.
  4. Spread the ice cream mixture evenly inside the Pyrex storage container.
  5. Freeze for at least 5 Hours, or preferably overnight. Scoop and serve immediately.