Easy Coffee Malt Roasted White Chocolate Ice Cream!

a lovely local connection was the inspiration for today’s recipe!

I love nothing more than working with local and family owned businesses – especially when that business is something I love. And long time readers know how very very much I love all things coffee!

So when the nice folks at Barrie House Coffee Roasters reached out and asked if I would try their coffee I couldn’t say yes fast enough!

Barrie House is a family-owned coffee roaster founded in 1934, right next door to me in the Bronx. They started in the family garage, selling to New York’s finest restaurants and hotels, and have passed down their craft from generation to generation. You can read more about this special company here.

I am now an official “Barrie House” fan!

My morning iced coffee is a non-negotiable start to my day. It is truly something I savor and look forward to and have no problem treating myself to the highest quality I can get my hands on. While they have a wide variety to choose from I am a big fan of the Arrosto Scuro. It is reminiscent of the espresso found in my favorite cafes in Rome, but a bit more like traditional coffee – making it the perfect choice for my morning iced.

of course I had to make a recipe for you!

And while I could have simply shared this new favorite find with you I was inspired to use this lovely blend in a recipe – and summer is here so what better than ice cream?

coffee no churn ice cream for the win!

I discovered years ago that you don’t need an ice cream maker (a piece of equipment I absolutely refuse to buy) to make your own delicious homemade ice cream. You can see several of my no churn ice cream recipes here, here and here, but the idea couldn’t be simpler. The ice cream base is a combination of whipped cream and sweetened condensed milk, and from there the possibilities are endless!

No surprise here to learn that if I’m getting ice cream it’s going to be coffee ice cream. And since I was making my own I decided to make it extra special, by adding a generous serving of malted milk powder and vanilla extract.

Longtime readers also know that I love my mix-ins, and since I’ve been craving roasted white chocolate it was a no brainer to add it right in!

what ingredients do you need?

Despite everything going on in this recipe, you only need six ingredients to get there:

• white chocolate
• heavy cream
• malted milk powder
• brewed coffee
• vanilla extract
• sweetened condensed milk

how do you make this recipe?

You’ll start by making the roasted white chocolate – and if you’ve never tried it before you are in for a TREAT.

Roasted, or caramelized white chocolate is exactly what it sounds like. Start with a high quality chocolate (so the bag of chips won’t work for this recipe), and spread it on a baking sheet. Bake in a low-temp oven, stirring every 10 minutes, till it achieves a beautiful golden brown color. You can use it in its melted form, pouring it over ice cream or in hot chocolate, or let it harden and break into chunks. I wanted large chunks but you can chop it into small pieces if you prefer.

The flavor is so unique, with a rich almost smoky/caramel note. I knew it would pair perfectly with the coffee flavor of the ice cream. It is literally one of the best things you’ll ever have!

Now it’s time to make your ice cream! Using an electric mixer (you can use a hand or stand mixer), whip the heavy whipping cream in a large mixing bowl till it starts to thicken. Add the malt powder, coffee and vanilla extract (if you have a vanilla bean on hand you can scrape that in) and whip till soft peaks form.

Now add in an entire can of sweetened condensed milk and whip just till stiff peaks form.

Pour about a third of the mixture into a prepared pan that’s been lined with plastic wrap. You can use a 9 inch loaf pan, round cake pan, square pan or even just a large bowl. Smooth with a spatula or the back of a spoon and top with one third of the chopped white chocolate. Repeat this two more times, cover with plastic wrap and freeze overnight.

Your ice cream is now ready to serve!

scoop it straight OR make affogato!

I love serving this coffee no churn in an affogato. Affogato is a scoop of ice cream topped with hot coffee or espresso, and let’s face it – coffee x 2 is > coffee x 1. The coffee starts to melt the ice cream and the flavors and textures come together to make for a sweet that everyone will love. For best results pop your glasses in the freezer so that the ice cream stays as cold as possible when that hot coffee hits it.

how else can you serve no churn ice cream?

This easy ice cream recipe can be served in so many fun ways. Of course this great recipe is perfectly delicious served on cones or in bowls, topped with rainbow sprinkles, cacao nibs or maybe a drizzle of hot fudge or your favorite chocolate sauce. It’s also delicious served up as an ice cream sandwich, pairing perfectly with homemade or store bought sugar cookies. You can also make a brownie sundae, topped with whipped cream, chocolate syrup and maraschino cherries.

I hope you’ll check out Barrie House – if you are a coffee lover like me I think you’ll agree that it is a fabulous brand!