[ASMR] Coffee Ice Cream Bar Recipe: No Churn. With Chocolate magic Shell. It's Delicious And Easy

Hi! Everyone! Today we're going to show you how to make a great easy dessert for this summer: Coffee Oreo Ice Cream Bar and without ice cream machine.

We love coffee ice cream so much. This is our another no churn ice cream recipe, matcha ice cream the first one. And this time, we mix whisky and instant espresso coffee to make the ice cream base's flavor, then fold in Oreos to combine with the base. You can pour into a mini ice cream cup, or fill up the molds. Once the ice cream is hard enough, dip those ice cream bars in chocolate, volia, and you have your first homemade ice cream bars.

Just 15 minutes to make the base, and freeze overnight. You'll have the most delicious, flavorful, addicting ice cream.

This video will share a lot of tips to make no churn ice cream, including how to make ice cream without an ice cream mold, and how to defrost ice cream with the best taste. Hope you like this video. :))

This is an #ASMR​​​​​​​ ver, you can check out the other version with BGM and Voices in Chinese if you like: https://youtu.be/4sRkEucLt18

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Coffee Cookies Ice Cream Bar Recipe

📍 Mold size is 60ml for each. Mini cup is 3.5oz.
📍 Yields: 4 ice cream bars and 4 mini cups

✎ Ingredients
☞ For ice cream base
whipping cream 200g
sweetened condensed milk 136g
milk 40g
instant espresso coffee 5g
whisky 6.5g
Oreo 4, remove the filling

☞ For chocolate shell
64~70% bitter-sweet chocolate  200g
coconut oil or sunflower oil 44g

✎ Instructions
1. Infuse the milk with the instant coffee and stir until it's dissolved.
2. Pour the milk coffee and whisky into the sweetened condensed milk and mix well. Chill for a while. Set aside.
3. Make the oreo cookies into small pieces.
4. Pour the cold heavy cream into a mixing bowl, whip the cream on medium high speed until almost stiff peaks, be careful not to over whip.
5. Gently add the coffee mixture into the whipped cream, whip on med-low speed until the mixture becomes thick and airy.
6. Add the oren cookies and combine with the ice cream base.
7. Use a spoon  to fill up the ice cream bar molds. Pour the rest of ice cream into the prepared mini cup. Freeze overnight until firm. At least 6 hours.
6. Melt the chocolate. Once melted, add oil into it, this will give it a super runny consistency. Pour the melted chocolate into a tall narrowish glass, sit for a while to room temperature.
7. Dip the bar in the chocolate and then remove it. Allow the excess to drizzle off. Within 15~30 seconds or so you will see the shiny melted chocolate harden and become dull. You can enjoy it right now or place them back in the freezer to firm up even more.
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Chapter:
00:00 Intro
00:34 Ingredients
01:07 How to make coffee ice cream base
03:44 whipping the cream
04:45 mix coffee base and cream
06:09 fill ice cream to mold
08:00 how to make chocolate magic shell
10:08 coat chocolate shell, and enjoy
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#NoChurnIceCream
#cookie&cream
#CoffeeIceCream

Видео [ASMR] Coffee Ice Cream Bar Recipe: No Churn. With Chocolate magic Shell. It's Delicious And Easy канала 糖餃子Sweet Dumpling