No-Churn BAILEYS® Mudslide Ice Cream and Affogato

• Vegetarian
• Gluten free

• Drinks

  • 1/2 cup Baileys mudslide coffee creamer
  • 1 shot Espresso

• Dairy

  • 1 14-ounce can Condensed milk, sweetened
  • 1 1/2 cups Heavy whipping cream

• Frozen

  • 2 small scoops No-churn mudslide ice cream

Found on mybakingaddiction.com

Ingredients

• 1 1/2 cups heavy whipping cream
• 1/2 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

Directions

• 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.