Coffee Chocolate No-Churn ice cream recipe

Ganache Swirl
0 Chop the semi-sweet chocolate into small, uniform pieces and place them in a heatproof medium bowl.
2 In a small saucepan, heat the heavy whipping cream over medium heat until it just begins to simmer. Don't let it boil, or it might curdle, affecting the texture of your ganache.
3 Pour the hot cream over the chopped chocolate. Let it sit for 2 minutes, covered, to allow the heat to melt the chocolate.
4 Gently whisk the mixture until the chocolate is completely melted and the ganache is smooth and glossy. Set aside.
Homemade Coffee Ice Cream
6 Pour the heavy cream into a large bowl. Use a stand mixer or handheld mixer to beat at high speed until soft peaks form. Soft peaks mean the cream holds its shape but gently flops when lifted. 
7 Then, add the sweetened condensed milk, espresso powder, vanilla extract, and salt. Mix well until the instant coffee granules dissolve and the mixture becomes smooth.
8 At this point, you can do a taste test and see if you want to add more coffee or any optional add-ons.
9 In a loaf pan or any freezer-safe container, add half of the coffee ice cream mixture. Then, swirl half of the chocolate ganache mixture onto the top. Use a knife to create a marble effect.
10 Next, layer the remaining homemade coffee ice cream mixture on top, and swirl the remaining chocolate ganache over it, creating a marbled pattern.
11 If using a loaf pan, cover it with plastic wrap to prevent ice crystals from forming. For an airtight container, use the lid.
12 Place the container in the coldest part of your freezer and freeze for at least 6 hours or until the ice cream freezes completely.