Delicious No Churn Ice Cream with Joy the Baker

We're sharing an episode of Food52's Play Me a Recipe Podcast featuring Joy the Baker's no churn coffee and fudge ice cream to add a sweet treat to your week!

Recipe
Makes 3 cups

• 1 (14-ounce) can sweetened condensed milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon kosher salt
• 2 tablespoons instant espresso powder
• 2 tablespoons espresso liquor (optional) 
• 2 ounces cream cheese, softened to room temperature
• 2 cups heavy cream
• 1/2 - 3/4 cup fudge (store-bought or recipe that follows

Mocha Hot Fudge Sauce

Makes 11/2 cups

• 1/4 cup unsweetened Dutch-processed cocoa powder
• 1/3 cup packed dark brown sugar
• 1/2 cup light corn syrup
• 2/3 cup heavy cream
• 1/4 teaspoon salt
• 6 ounces good bittersweet chocolate (not unsweetened), finely chopped
• 2 tablespoon unsalted butter, cup into 4 cubes
• 1 teaspoon vanilla extract
• 1 teaspoon instant espresso powder
• 1 tablespoon hot water

Mocha Hot Fudge Sauce 

1. In a medium saucepan over medium heat,  stir together cocoa powder, brown sugar, corn syrup, heavy cream, salt and half of the chopped chocolate. Stir until chocolate is melted.  Cook mixture at a simmer, stirring occasionally, for 5 minutes.
2. In a small bowl, dissolve the espresso powder in hot water.
3. Remove the sauce from heat, add remaining chocolate, butter, espresso mixture and vanilla.  Stir until smooth.  Cool slightly before serving.
4. Cooled sauce can be refrigerated in an airtight container for up to 1 week.  Reheat over low heat, stirring to serve after it’s been chilled.

No Churn Coffee Fudge Ripple Ice Cream 

1. In a medium bowl whisk together sweetened condensed milk, vanilla, salt, instant espresso powder and espresso liquor (optional). Set aside.
2. In the bowl of a stand mixer fitted with a whisk attachment, beat cream cheese until well softened and spread around the bowl.  Add the heavy cream and whip on medium high until stiff peaks form.
3. Spoon a third of the whipped cream into the sweetened condensed milk and whisk to combine.  Add another third of the whipped cream to the sweetened condensed milk and use a rubber spatula to fold to combine.  Add the final third and fold to combine. Swirl 1/2 - 3/4 cup fudge. Spoon into a 9x5-inch loaf pan and freeze for at least 6 hours or overnight. Cover and freeze for up to 1 week.

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