Coffee Ice Cream with Cacao Nibs (No-Churn)
Ingredients
- 1 can Condensed Milk 14 oz
- 3 tablespoons Instant Coffee powder
- 2 cups Heavy Cream
- 1 pinch Salt
- 1/4 cup Cacao Nibs ground
Instructions
- Dissolve coffee powder in 1 tablespoon warm water. Put condensed milk in a bowl, add coffee.
- Put heavy cream in the bowl of your mixer. Whip cream until firm peaks form.
- Fold the condensed milk into the whipped cream until well combined. Add pinch of salt and ground cacao nibs and fold until evenly incorporated.
- Transfer into a freezer-proof container; cover and chill for at least 4 hours.
- Enjoy!
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