Bisco Coffeo Ice Cream
A dreamy no-churn ice cream with a silky whipped condensed milk base, espresso warmth, layered with crunchy biscotti and dark chocolate ganache. Make it the night before - it's worth the wait.
Servings 6
Equipment
- Blender
Ingredients
Ice Cream Base
- 2 cups heavy cream
- 1 can sweetened condensed milk
- 2 tsp vanilla paste
- 2 pinches celtic salt
- 3 tbsp espresso powder
Mix-Ins
- 1 1/2 cups biscotti, roughly chopped
Chocolate Ganache
- 1/2 cup heavy cream
- 4 oz dark chocolate, chopped
- 1 pinch espresso powder
- 2 tbsp cold, cubed butter
Instructions
- Make the base. Add heavy cream, sweetened condensed milk, vanilla paste, Celtic salt, and espresso powder to a blender. Blend until a loose foam forms and the mixture looks like melted whipped cream. Do not over-blend.
- Partial freeze. Pour the base into a bowl and freeze for 30 minutes.
- Make the ganache. Heat heavy cream until just simmering, pour over chopped chocolate, let sit 2 minutes, then stir until smooth and glossy. Set aside to cool slightly.
- Prep your containers. Before layering, use a spoon or brush to spread a thin coat of ganache along the inside walls of your pint container.
- Layer. Pour a layer of ice cream base into the container. Add a layer of chopped biscotti and a drizzle of ganache. Repeat - base, cookies, ganache until the container is full.
- Swirl. Once the top layer is complete, use a knife to gently press down the sides and give the layers a soft swirl. Don't over-mix; you want distinct layers with a little marbling.
- Top it. Finish with crumbles of biscotti and a decorative swirl of ganache on top.
- Freeze overnight. Cover and freeze for at least 8 hours, or overnight.
Notes
- Use espresso powder, not hot coffee or an espresso shot— the milk will curdle with regular coffee.
- Always use a blender, not an electric mixer. The blender gives you that perfect melted whipped cream consistency. A mixer adds too much air and throws off the texture.
- PSA: You're going to want to lick the bowl. I won't judge.