Get the Recipe:
Coffee Ice Cream
Indulge in the rich, creamy flavor of this No-Churn Coffee Ice Cream – a simple and refreshing treat that coffee lovers will adore. No ice cream maker needed!
Ingredients
- 2 tablespoons espresso powder*
- 2 tablespoons (30 ml) hot water
- 1 14-ounce can (397 g) sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 cups (480 ml) heavy cream
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Instructions
- Place a metal 9" x 5" loaf pan or other similarly sized freezer-safe container in the freezer.
- Dissolve the espresso powder in the hot water. Let it cool to room temperature.
- Combine the sweetened condensed milk, coffee mixture, and vanilla extract in a large mixing bowl. Mix until well combined.
- In a separate mixing bowl, whip the heavy cream with an electric mixer until stiff peaks form.
- Fold about a quarter of the whipped cream into the coffee mixture until fully incorporated. Then gently fold in the remaining whipped cream. Be careful not to over-mix and deflate the whipped cream too much.
- Transfer the mixture to the loaf pan. Smooth the top with a spatula, and cover with plastic wrap or a lid. Freeze for at least 6 hours or overnight, until the ice cream is firm.
Notes
- *You can instead use instant coffee granules for a more subtle coffee flavor.
- Store tightly sealed in the freezer up to 2-3 weeks.
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