No-Churn Coffee Ice Cream Dessert

No-Churn Coffee Ice Cream Dessert

servings
8-10

Ingredients


















Cooking Instructions

For brownie:


1

Heat oven to 350°F. Line bottom of 9-inch springform pan with parchment paper; grease the pan and paper. Set aside.


2

Melt butter and chocolate in large microwave-safe bowl. Heat in 20-second intervals in microwave; stir between intervals until smooth. Whisk in coffee granules until dissolved. Stir in sugar, vanilla and salt. Add eggs one at a time, beat well after each addition. Gradually add flour to chocolate mixture; stir just until combined.


3

Pour batter into prepared pan. Bake 18-22 minutes or until toothpick inserted near the center has moist crumbs (do not overbake). Cool completely on wire rack.


For ice cream:


1

Beat cream in large bowl until stiff peaks form, take care not to overbeat. Combine coffee granules and hot water in small bowl; stir to dissolve granules. Beat condensed milk, mascarpone, vanilla and coffee in separate large bowl until smooth. Fold whipped cream into condensed milk mixture.
 


2

Pour ice cream mixture on top of brownie and smooth with spatula. Freeze until firm, at least 6 hours or overnight. Remove from freezer 10 minutes before serving. Garnish with sweetened whipped cream, coffee beans and melted chocolate if desired.


Recipe Tip:
Any brand of Wisconsin mascarpone can be used.

Ingredients


















Cooking Instructions

For brownie:


1

Heat oven to 350°F. Line bottom of 9-inch springform pan with parchment paper; grease the pan and paper. Set aside.


2

Melt butter and chocolate in large microwave-safe bowl. Heat in 20-second intervals in microwave; stir between intervals until smooth. Whisk in coffee granules until dissolved. Stir in sugar, vanilla and salt. Add eggs one at a time, beat well after each addition. Gradually add flour to chocolate mixture; stir just until combined.


3

Pour batter into prepared pan. Bake 18-22 minutes or until toothpick inserted near the center has moist crumbs (do not overbake). Cool completely on wire rack.


For ice cream:


1

Beat cream in large bowl until stiff peaks form, take care not to overbeat. Combine coffee granules and hot water in small bowl; stir to dissolve granules. Beat condensed milk, mascarpone, vanilla and coffee in separate large bowl until smooth. Fold whipped cream into condensed milk mixture.
 


2

Pour ice cream mixture on top of brownie and smooth with spatula. Freeze until firm, at least 6 hours or overnight. Remove from freezer 10 minutes before serving. Garnish with sweetened whipped cream, coffee beans and melted chocolate if desired.


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