SUBSCRIBE BY EMAILDid you know about National Ice Cream Day? I tend to celebrate all year, but technically today is the day. What better way to indulge in the official holiday than with this No Churn Cherry Chocolate Chip Espresso Ice Cream? You’ll love the combo of flavors and how easy it is to make!
Growing up (and even today), Sundays were alllll about food and family. At our house we’d always have a big group around the table, including extended family with grandparents, aunts and uncles, cousins, and of course family friends, too. That’s my life as part of a big Italian family!
Every few weeks, we’d pile into the car to drive to my grandma’s house about an hour away for our Sunday dinner (which was around lunchtime, after church). There was always a ton of food —pasta, meatballs, sausage, homemade bread, wine, salad, cheese, fruit, nuts, and more. After dinner, as if by magic, the table was cleared and just when you thought you were stuffed, grandma would bring out dessert and coffee.
I remember the coffee that my grandma used — the can of Medaglia d’Oro Italian Roast Espresso Coffee sitting on her counter with its distinct gold logo (still used today) and bright yellow lettering. And I remember the wonderful aroma flowing from the kitchen from the stovetop espresso maker.
As a kid, when we had ice cream for dessert, it was usually Neapolitan, striped with its vanilla, chocolate, and strawberry layers. I’m not sure why that was such a popular option. Maybe because there was a flavor to suit just about everyone!
I love making ice cream, and if you do, too, you might like my recipe for No Churn Plum & Gingersnap Cookie Ice Cream. It’s a great way to use the season’s plums, for sure, and you don’t need an ice cream maker to make it. You might also like my recipe for Peach, Lavender and Blackberry Ice Cream. It’s filled with fruit and it’s so pretty, too.
It was exciting for me to find Medaglia d’Oro Italian Roast Espresso Coffee recently. When I saw that familiar logo on the can it brought back so many memories! I have a little stovetop espresso maker, and I was thrilled to make a delicious espresso drink (remind me sometime to tell you about how my husband got addicted to Italy’s wonderful espresso when we were there a few years ago).
In my life, coffee and espresso aren’t reserved only for breakfast time. Dessert is one of my favorite things, and I wanted to find an easy way to include espresso in a sweet treat.
No Churn Cherry Chocolate Chip Espresso Ice Cream was it! It couldn’t be easier to make, and the flavors are amazing. With just a few ingredients and a few hours, you can indulge in a decadent, homemade ice cream treat. If you’re inclined, make a cup of espresso to serve with your ice cream. In my book, coffee or espresso and dessert are a match made in heaven.
Nothing beats quality products or family tradition. I found both in Medaglia d’Oro Italian Roast Espresso Coffee. It was the perfect thing to make my recipe for No Churn Cherry Chocolate Chip Espresso Ice Cream extra special to celebrate National Ice Cream Day (but I’ll make this again and again)!
For more information about Medaglia d’Oro, and to find locations that sell the espresso near you, visit MedagliadOro.com and follow Medaglia d’Oro on Facebook. Click to buy Medaglia d’Oro now.
Patricia Conte - Grab a Plate
Serves 4 Pints
You'll love this easy-to-make, flavorful dessert! No ice cream maker needed!
Save RecipeIngredients
- 16 ounces heavy whipping cream
- 1 (14-ounce) can sweetened condensed milk
- 2 tablespoons coffee-flavored liqueur
- 2 tablespoons Medaglia d’Oro Italian Roast Espresso Coffee powder
- 1-1/2 cups cherries, pitted and chopped
- 1/4 cup dark chocolate chips, chopped
Instructions
- In a small bowl, combine the coffee-flavored liqueur and the espresso powder. Whisk to combine until as smooth as possible and set aside.
- Add the heavy whipping cream to a stand mixer and beat on high speed until stiff peaks form.
- Gently fold in the sweetened condensed milk. Add the espresso mixture and gently stir to combine.
- Add 1/3 of the cherries and 1/3 of the chocolate chips to the mixture and stir to combine.
- Add half the mixture to a 9x5x3-inch loaf pan. Smooth it so it’s spread out evenly in the pan.
- Sprinkle another 1/3 of the cherries and 1/3 of the chocolate chips over the mixture and use a knife to swirl them into the mixture.
- Add the remaining mixture to the pan, and spread it out evenly. Add the remaining cherries and chocolate chips to the top of the mixture.
- Freeze until it reaches your desired consistency, then scoop and serve.
Blog: This is a sponsored conversation written by me on behalf of Medaglia d’Oro. The opinions and text are all mine. Social: #ad
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