How is it July already?
- My baby sister’s summer vacation began in mid-June, but mine is already halfway over. While grocery shopping the other day, I realized that school supplies had taken over seasonal aisle. I shied away in denial, only to see a friend’s photo of the very aisle on Facebook two days later.
- I guess it’s imminent.
- While July signals the end of summer, it also marks National Ice Cream Month! I was hesitant to post two ice cream recipes in a row, but a friend’s “Go for it!” and the remembrance of this sacred month were the gentle pushes I needed. Thanks, Jen. And thanks, President Reagan!
- This one’s a little simpler than the last one, but it’s as good. I served it with a DIY sundae bar at a going away party for some dear friends of ours. It can also be scooped into cones, whirled into shakes, or eaten from the container. I’ve never done that before….
No-Churn Salted Mocha Ice Cream
Cuisine: Desserts
Author:
Serves: 1 quart
Ingredients
- Ice Cream Base:
- 1 14 oz. can of sweetened condensed milk
- 1/4 cup strong coffee, cooled
- 2-3 tbsp. cocoa powder (sifted is best)
- 1 tbsp. vanilla extract
- 1 pint of whipping cream
- Coarse sea salt, to taste
- Mix-Ins [optional, but strongly encouraged]:
- Chocolate chips
- Crushed Oreos
- Walnuts or almonds
- Melted peanut butter*
- Hot fudge*
- *For instructions on how to swirl liquids into the base, see this post, step 6.
- [Anything goes. You catchin’ my drift?]
- Kitchen Equipment:
- Mixer & mixing bowl
- Rubber spatula
- 1/4 cup measure
- Tbsp. measuring spoon
- Loaf pan
Instructions
- Chill a mixing bowl in the freezer for at least 5 minutes.
- In a different bowl, mix sweetened condensed milk, vanilla, cocoa powder, and coffee until the mixture is smooth. Set aside.
- Now pour the whipping cream in the chilled bowl. Beat on high until stiff peaks are formed.
- Slowly fold mixture into whipped cream. This is your ice cream base.
- Pour half of the ice cream base into a loaf pan. I threw in some chocolate chips and sprinkled this layer with salt.
- Now, pour the remaining half of the ice cream base into the loaf pan. Sprinkle salt on top. I uncharacteristically sprinkled a conservative amount of salt, allowing for a slight sweet/salty contrast of flavors. You do you.
- Freeze for at least 6 hours; overnight is best.
- Scoop and enjoy, namely with friends and a sundae bar! Happy National Ice Cream Month!
3.3.3077
Yaaay! I need to try this, Jenny. I’m sure Nina AND Trina would say “yes please!!!” if I asked them to help make this.
🙂 Glad you’re a fan!