No-Churn Coffee Ice Cream (with Starbucks Cold Brew Coffee)

In a large mixing bowl, add heavy cream, cold brew coffee, sea salt and sweetened condensed milk. Whisk vigorously (and I mean vigorously!) until coffee ice cream mixture becomes very creamy and very thick. Make sure to check while whisking that you have not over-mixed the mixture, or that it has not solidified.

Pour coffee ice cream mixture into a freezer safe container or pan. Place in freezer for at least 6 hours before serving.

Before serving, melt 70% cacao dark chocolate in a saucepan on low heat. Dip waffle cone tops into the melted dark chocolate and roll coated area onto a surface with finely chopped almonds.

Serve with coffee ice cream and chopped sea salt and caramel chocolate chunks.