No-Churn Mudslide Ice Cream and Affogato
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Prep Time
10 mins
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Total Time
10 mins
No-Churn Mudslide Ice Cream and Affogato
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No-Churn Mudslide Ice Cream may be one of the most amazing things to come out of my kitchen this summer. Then I went crazy and turned it into an Affogato. You’ve got to try this!
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Ingredients
- 1 ½ cups heavy whipping cream
- ½ cup coffee creamer BAILEYS® Mudslide brand
- 1 14- ounce sweetened condensed milk can
- 2 Ice cream No-Churn Mudslide variety, small scoops
- 1 espresso shot, or 3 tablespoons strong brewed coffee
Instructions
For the No-Churn Ice Cream
- In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl with an electric mixer, whip the cream and BAILEYS® Mudslide Coffee Creamer until it holds stiff peaks, about 4 minutes.
- Turn the mixer to low and gradually stream in the sweetened condensed milk. Mix on low until combined, about 1 minute
- Spoon ice cream into a freezer-safe container and freeze overnight.
For the Affogato
- Place 2 small scoops of No-Churn Mudslide Ice Cream into a cup or mug. Pour 1 shot hot expresso or 3 tablespoons of strong coffee over ice cream and enjoy.
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