Cold Drip Coffee Chip Ice Cream
Over the last year, Wolf has been on a mission to get back in shape and now he’s been doing various half marathons and triathalons. As his diet shifted from calorie restricted to training, one of the most surprising transformations is that his palate seems to have changed as well. I used to be the only java junkie in the house, the one who fangirled over Blue Bottle coffee and sought out Stumptown Stubbies in the summer. And now, I’m not alone.
So, he drinks coffee now, so what? No, this is Wolf we’re talking about. If he’s into something, he’s into it. It’s how he went from size 34 to 28 jeans. It’s how he did Chelan-man, a race out in Eastern Washington on Saturday and the SeaFair Olympic triathalon on Sunday last weekend. I slept in.
He’s even taken to one-upping me on coffee paraphernalia. He’s as bad as me when it comes to a morning ritual, so it started when I bought him his own Moka pot. Clearly, his-n-hers was gonna be necessary with another coffee drinker in the house. As spring became summer, he moved on to pitchers of cold brew, which I’ve been making on and off as the days heated up. Now, it’s his morning drink. Finally, inspired by a friend’s post on Instagram (thanks, Bruce!) we now own our own cold drip coffee system, a Coffeega. Does this sound like a complaint? It’s not, because now that we own that lovely contraption, we also have this cold drip coffee chip ice cream.
After the first batch of coffee was brewed (dripped?), I said, we have got to make ice cream out of this.
The first go at it, I used “some” sweetened condensed milk and a mix of cream and whole milk. It was all a bit haphazard. And delicious, but maybe a little icy. By going with the whole can, you’ll get the creamier consistency you want. And if you don’t have a cold drip system, no worries. Just brew up a good strong batch of good coffee and chill it. Next time, I might throw in a couple of tablespoons of cacao nibs.
- 1 14 oz. can sweetened condensed milk
- 1½ c. cold drip coffee (or very strong brewed coffee, chilled)
- 1 c. half-n-half
- 1 3.5 oz. bar 85% cacao Valrhona chocolate, finely chopped
- Line a bread pan with plastic wrap and set aside.
- Whisk together the condensed milk, coffee and half-n-half in a medium mixing bowl. Chill for 1-2 hours. Pour the mix into your ice cream maker and chill according to manufacturer’s directions. When the ice cream is firming up and you have about 5 minutes to go, add in the chocolate and continue churning.
- When done, scoop the ice cream into the bread pan and store in the freezer until completely firm. The plastic wrap will help form a cover if you don’t plan to eat it all immediately, which you’ll want to do, but probably really shouldn’t.