No-Churn Coffee Chocolate Chip Ice Cream

Instructions

1. 1

   Pour 50 milliliters of the whole milk into a small saucepan and warm it gently over low heat without allowing it to boil.

2. 2

   Add the instant coffee powder and stir until completely dissolved. Remove from the heat and mix in the remaining whole milk. Refrigerate until thoroughly chilled.

3. 3

   In a large bowl, whisk the chilled coffee-milk mixture with the sweetened condensed milk and vanilla extract until smooth.

4. 4

   Pour the cold heavy whipping cream into a separate chilled bowl. Whip with an electric mixer until stiff peaks form.

5. 5

   Gently fold the whipped cream into the coffee mixture in three additions, taking care not to deflate the cream.

6. 6

   Fold in the semisweet chocolate chips until evenly distributed.

7. 7

   Transfer the mixture to a freezer-safe container and smooth the top. Cover tightly with a lid or plastic wrap.

8. 8

   Freeze for at least 8 hours, or preferably overnight, until firm.

9. 9