No Churn Coffee Chip Ice Cream (Edit recipe)

No churn. So easy. Ready for the freezer in minutes. Vegan. Gluten-free. Nut-free. Only 5 ingredients. So delicious and creamy, with shards of chopped chocolate from a Pascha dark chocolate bar made with arabica coffee. The hardest part is waiting for it to freeze.

7 minutes to 10 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	361
Fat:	53 g
Carbohydrates:	108 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	371 mg
Fiber:	0 g
Sugars:	100 g
Calculated for total recipe.

by foodallergymoms_andmore

Serves: 2-4

Ingredients

13.5 oz Coconut Milk, 1 can of coconut milk; shake well before use
11.6 oz Sweetened Condensed Coconut Milk, 1 can; shake well before use (I used a dairy-free sweetened condensed milk can containing coconut)
1 Tbsp Instant Coffee, Or instant espresso powder
6 pieces Pascha Dark Chocolate Bar with Arabica Coffee, Half the bar (6 rectangles); chopped
1 pinch Salt

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add coconut milk and condensed milk to large bowl; beat on high speed with hand mixer for 2 minutes. Mixture will thicken slightly.
Add instant coffee and salt; beat to combine.
Pour mixture into 9 x 5“ nonstick metal loaf pan. Place in freezer for 20 minutes.
Remove from freezer; swirl in chopped chocolate with small spatula or spoon. Return to freezer. Freeze for at least 4 hours or overnight.
Depending on how long ice cream has been in freezer, allow to sit at room temperature 5-15+ minutes before scooping. Serves 2-4 depending on amount scooped per serving.