Last week, I learned that Philadelphia ice cream is a style of ice cream that uses no eggs. The recipe I’m about to give you is also a no-egg recipe. However, I don’t think this qualifies as Philadelphia-style or any city style ice cream since this ice cream doesn’t include cream either. Right now, I’m calling it My Kitchen-style ice cream because it’s just so damn easy to make. And it’s my kitchen which is generally a pretty nice place to be (well, when the dishes are done and the crumbs have been swept up).
No cream, no eggs?! Yessir. It’s more of an ice milk kind of deal. There’s some sweetened condensed milk along with whole milk which takes care of the dairy and the sugar content. But the nice little twist with this is that it uses cold-brewed coffee. That means that there is no waiting until the coffee cools before you add the ice cream mix into the machine. A total time saver! When I first tried cold-brewing coffee back in 2009 it was a flop. I wasn’t convinced of its greatness. But that was then. I’ve had a lot of practice in the meantime (secret: when it’s done, don’t add extra water which only dilutes the brew into a tasteless nothing!). I love it and make it all the time. In fact, I have a french press that I only use for cold brewing (well, and summer camping trips). Come summer, me and cold brewed coffee are BFFs.
And speaking of best friends, this is one ice cream that you’ll want to keep by you at all times. My husband and I love it. You could leave out the cocoa nibs and trade them in for some drizzled melted chocolate when the churning is nearly done or some chocolate chips. But I love the intensity of the cocoa flavour without the sweetness. Plus, it seems kinda sophisticated and good for you. So enjoy this kitchen style ice cream all summer long.
elsewhere: It’s summer (or so they say) so why not get prepared with some tasty drinks. These summer sparkling lemon drop cocktails at Poppytalk make a great patio sipper. Bottoms up!
super simple coffee ice cream with cocoa nibs
(adapted from Lindsay of Coco Cake)
1 can of sweetened condensed milk (300 ml)
1 1/2 c of cold brewed espresso coffee, brewed strong!*
1/2 c whole milk
a pinch of the dark roast coffee
pinch of salt
1/8 c cocoa nibs
In a large bowl, whisk together the condensed milk, cold brewed espresso, whole milk and a pinch of salt. When it’s all blended up, let it chill if the ingredients you’re working with are room temperature. If your ingredients are already chilled, pour into your ice cream maker and let it go. When it’s nearly done, sprinkle in the cocoa nibs. When ready, pour into a lidded container and freeze until frozen. See, I said it was easy!
* or use leftover cold strong coffee