No Churn Coffee Crunch Ice Cream Recipe

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1/2 cups brewed coffee (strong, cold)

14 ounces sweetened condensed milk

2 cups heavy cream

3/4 cups mini chocolate chips

Add coffee granules to hot water and stir to dissolve. Let cool completely.
Combine the condensed milk and coffee in a small bowl. Whisk until smooth.
Add the heavy cream to a large bowl. Using an electric mixer set to medium speed, beat until stiff peaks form. Turn the speed to low and slowly pour in the condensed milk and coffee mixture. Turn the speed back up to medium and beat until thickened.
Using a silicone spatula, gently fold in the chocolate chips. Transfer to a freezer-safe container and freeze for at least 6 hour.