No Churn Coffee Ice Cream

Seriously, this is rediculously easy to make.  We were very surprised for the first time,to have found out that no churn ice cream actually can be so delicious.  I always have the impression that no churn ice cream would be slightly icy, not as smooth or creamy, a heavier kind of result. This proves me wrong.



Condensed milk  actually do so good to the texture, making it creamier, smooth and lighter, not forgetting reducing the sweetness thus reducing the sugar used, in this case completely taking out the sugar!
This is what I like, strong with a little semi-bitterness in the taste, not sure about you? If not, reduce 1 teaspoon coffee powder for lighter flavour of coffee.



Part recipe and inspiration from here (with modifications)
Ingredients
300ml thickened cream
185g Condensed milk
2 tbsp + 1 tsp dried instant coffee powder ( well dissolved with 2 tbsp boiling water)
50g dark choc chip (optional)

Beat til mixture becoming airy and in soft peak form.

store in an airtight container for 6 hours or overnight.

Methods
Whisk all ingredients together until soft peak. You should get Latte coloured airy mixture.
Fold in the choc chips, then fill in an airthight container.
Freeze for 6 hours or overnight.