Just Whipped: Coffee Choco Chip Ice Cream

“There were some problems only coffee and ice cream could fix.”  ― Amal El-Mohtar, Steam-Powered: Lesbian Steampunk Stories

One problem I got is this humid summer heat. The peak temperature in the country ranges from 33°C – 36°C and combined with the humidity levels, those would normally feel 5 to 6 degrees hotter.

So, I decided to make another homemade ice cream using just whipping cream and condensed milk. I have tried it before with my chocolate chip ice cream and it was delicious, albeit a little too sweet.

I found a recipe for no-machine coffee ice cream from Honest Cooking and noticed that it only used 200 grams of condensed milk (equivalent to 200 ml) whereas the whipping was at 600 ml. So technically, the condensed milk was only 1/4 of the mixture. The last time I tried to make no-machine ice cream, there was only about 50 ml difference between the whipping cream and condensed milk. I decided right then to give this recipe a go, knowing that it was not going to be too sweet.

But because I wanted my ice cream to have something to bite into, I decided to add chocolate chips. I also decided to add vanilla because Gemma Stafford from Bigger Bolder Baking, from whom I first learned about no-machine ice cream, said it aids in the proper freezing of the ice cream.

65428112_unknownI used Anchor Whipping Cream this time. I remember Anchor being the brand of my powdered milk when I was growing up. I wondered if I was going to like the whipping cream from the same brand.

I used the same condensed milk and chocolate chip brands from my first ice cream attempt. I also just used whatever instant coffee I had at home.

65428192_unknownFirst, I whipped up my cream into stiff peaks just like I did the last time. Once there, I added the instant coffee to my condensed milk. I did not dissolve it in water anymore. I was under the impression that introducing water to the mixture may cause crystallization that might make the ice cream really hard once frozen.

65428368_unknownOnce dissolved in the condensed milk, I added the mixture to my whipped cream base. I mixed them until well combined. After that, I folded in my chocolate chips into the ice cream mixture.

I tried to taste a little bit of the ice cream and found that one packet/sachet of the coffee was just right and that the ice cream base was not as sweet as my previous attempt. Everything was just right! And so, I placed the in my tin ice cream containers knowing I was going to love it later on.


Six hour later, my coffee choco chip ice cream was ready to be served! I’m so happy!!!


You can already judge how hot it was by looking at the spots that were almost melting already.

The verdict? I really, really loved it! The coffee was not too strong but it helped make the ice cream taste less of the condensed milk. The ice cream was not too sweet, which was exactly how I envisioned the recipe to turn out.

I shall be trying to make fruity flavors next time. Mangoes? Strawberries? Avocado? Hmm… The possibilities are endless!

What’s your favorite ice cream flavor?



Just Whipped: Pineapple and Coconut Ice Popsicle

It was supposed to be an attempt to recreate Gemma Stafford’s Homemade Disneyland Dole Whip. I had my ingredients ready: my coconut milk and my frozen pineapples.

It was my first time to try canned coconut milk. I was surprised that most of the canned coconut milk and cream in the grocery I went to were products of Thailand. It was weird to me because coconut production is an important part of the Philippine economy. Hmmm. Maybe it’s because we focus more on young coconut and its refreshing juice/coconut water?

Anyway, I had no trouble finding the ingredients. I got the canned coconut milk and it saved me from having to get it from fresh coconuts. Pineapples were not difficult to find either. We have loads of pineapples in the country!

So I froze my pineapples and chilled my coconut milk. Placed them in a blender and got ready to whip.

But for some reason, my frozen pineapples were not frozen enough to get the consistency I wanted. The summer heat seemed to be too much for the pineapples to take. Therefore, I ended up with a pineapple-coconut milkshake.

Of course I was disappointed. But, I refused to let my efforts be wasted. I remembered that I had popsicle molds in the house so I decided to freeze my concoction into ice pops!

Tada!!! It was so delicious and a perfect summer treat to beat the heat! I think it looked cuter too as an ice pop rather than if it had been a dole whip because my piping skills are non-existent just yet.

What are your favorite ice pop flavors?

Just Whipped: Chocolate Ice Cream (No Machine)

“My advice to you is not to inquire why or whither, but just enjoy your ice cream while it’s on your plate.” – Thornton Wilder

Summer seems to be here in the Philippines! The sun’s hotter, there is not much rain, and the malls are now selling swimwear and sunscreen more than ever! It’s the season for buko juice, tan lines and ice cream!

I am not that into sweet foods but ice cream is something I have always loved. I got it from Mom. She can finish a pint in one sitting (we only have ice cream occasionally) and she taught me to sprinkle it with cornflakes to have something to bite into. Plain, smooth ice cream is not our thing. The chunkier, the better!

Despite my disappointment in my attempt with Gemma Stafford’s 3-ingredient coconut cookies (click here for blog post), I still think she has other lovely recipes up her sleeve. I saw her YouTube videos of no-machine ice cream using just whipping cream and condensed milk so I gave it a go. I found her recipe in her Bigger Bolder Baking blog and I decided to make a chocolate ice cream using her base.

I bought myself some whipping cream from Chocolate Lover‘s branch in Makati City as well as some small, white marshmallows. Then, I got myself some condensed milk, cocoa powder (transferred it into a jar already) and some mini chocolate chips.

I whipped up 2 cups of whipping cream until I reached stiff peaks.  It did not take long for the cream to get there.  Since I used a hand mixer for this one, I’d say about three minutes on high speed? I remember getting impatient because the cream was still too runny. I took my camera with one hand and turned it on and when I looked back, I had stiff peaks already!

Then, I added 14oz of condensed milk and 1/4 cup of cocoa powder. I lightly mixed with a spatula first before going back with the hand mixer because I did not want to powder my face with the cocoa powder. I stopped as soon as it was well incorporated into the whipped cream. It looks a bit light in the picture because of the lighting in the room but it’s actually more chocolatey than that. Reminds me of Wendy’s chocolate frosty though.

Then, I folded in some chocolate chips and not-so mini marshmallows. We want our ice cream chunky!!!

I originally wanted to make chocolate rocky road ice cream but I did not have nuts on hand so I had to look for something else to put in. No matter what, the marshmallows had to go in! I love those stuff.

Once mixed well, I transferred them to these super cute can containers I also found in Chocolate Lover. So festive! I figured that the can would make it quicker for the ice cream to freeze.

After freezing them for more than six hours, ta-da!

The verdict? It’s yummy but too sweet for my liking. I should probably use just two-thirds of the amount of condensed milk. My taste buds have changed over the years and I cannot finish the amount of ice cream I used to eat in one sitting as a child. I did remember Gemma saying she used a fat-free type of condensed milk because it was not as sweet. Unfortunately, there’s no such thing here in the Philippines.

There I have it! My very own chocolate ice cream that I whipped up myself. It’s sweet, very rich, and really cooling for a hot summer day! I am not planning to eat a pint in one sitting though. Hahaha…

I want to try making strawberry ice cream next. What other flavors would be nice?