Valerie Bertinelli’s No-Churn Mocha Affogato | Valerie’s Home Cooking | Food Network

Valerie serves up a refreshing coffee and ice cream treat that’s the perfect end to a warm summer’s day!
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Valerie Bertinelli is more than a successful actress. She’s a homegrown whiz in the kitchen. Influenced by family recipes, her cooking is easy and delectable. Join Valerie as she shares her passion for cooking delicious meals!

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No-Churn Mocha Affogato
RECIPE COURTESY OF VALERIE BERTINELLI
Level: Easy
Total: 4 hr 20 min (includes freezing time)
Active: 20 min
Yield: 6 servings

Ingredients

2 cups heavy whipping cream, chilled
1 1/2 tablespoons instant espresso granules
One 14-ounce can sweetened condensed milk
1/2 cup mini chocolate chips
Coffee liqueur, for serving
Hot coffee, for serving

Directions

Add the heavy cream and instant espresso granules to a large glass mixing bowl. Use a hand mixer to beat together until the espresso dissolves into the cream and stiff peaks form, 3 to 5 minutes.

Add the sweetened condensed milk to a second glass mixing bowl. Delicately fold the espresso whipped cream into the sweetened condensed milk in 3 increments, being sure the whipped cream is evenly combined before adding more.

Pour half of the mixture into a 9-by-5-inch loaf pan. Sprinkle the mixture with half of the chocolate chips. Use a spoon to stir and swirl the chocolate chips into the mixture. Top with the remaining mixture and chocolate chips. Once again, stir and swirl the chocolate chips so they are evenly dispersed into the ice cream mixture.

Cover and freeze until completely set, at least 4 hours or preferably overnight.

To serve, scoop the ice cream into coffee cups or mugs. Top with coffee liqueur and coffee. Serve immediately.

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Valerie Bertinelli’s No-Churn Mocha Affogato | Valerie’s Home Cooking | Food Network

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