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No Churn Mudslide Ice Cream takes three ingredients and makes a sensational summer treat. Nothing could be better.
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No-Churn Mudslide Ice Cream and Affogato

No-Churn Mudslide Ice Cream may be one of the most amazing things to come out of my kitchen this summer. Then I went crazy and turned it into an Affogato. You’ve got to try this!
Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 1 ½ cups heavy whipping cream
  • ½ cup BAILEYS® Mudslide Coffee Creamer
  • 1 14- ounce can sweetened condensed milk
  • 2 small scoops No-Churn Mudslide Ice Cream
  • 1 shot espresso or 3 tablespoons strong brewed coffee

Instructions

For the No-Churn Ice Cream

  • In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl with an electric mixer, whip the cream and BAILEYS® Mudslide Coffee Creamer until it holds stiff peaks, about 4 minutes.
  • Turn the mixer to low and gradually stream in the sweetened condensed milk. Mix on low until combined, about 1 minute
  • Spoon ice cream into a freezer-safe container and freeze overnight.

For the Affogato

  • Place 2 small scoops of No-Churn Mudslide Ice Cream into a cup or mug. Pour 1 shot hot expresso or 3 tablespoons of strong coffee over ice cream and enjoy.