No Churn Coffee Ice Cream
A quick and easy no-churn coffee ice cream recipe that delivers a creamy and rich coffee flavor without the need for an ice cream machine.
Ingredients
Main Ingredients
- 2 cups cold heavy cream Use very cold for better whipping.
- 1 can (14 ounces) sweetened condensed milk
- 2 tablespoons instant espresso powder or instant coffee Dissolve in warm water.
- 1-2 tablespoons warm water To dissolve the coffee.
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
Preparation
- In a small cup, stir the instant espresso powder with warm water until smooth. Let it cool for a minute so it is not hot.
- In a large bowl, whip the cold heavy cream until it forms soft peaks. You want it fluffy and thick, but still smooth.
- In another bowl, stir together the sweetened condensed milk, vanilla, salt, and the dissolved coffee mixture.
- Add about a scoop of whipped cream into the condensed milk mixture and stir to lighten it up.
- Pour the condensed milk mixture back into the big bowl of whipped cream. Fold gently until you do not see streaks.
- Scrape into a loaf pan or freezer safe container. Press plastic wrap onto the surface, cover, and freeze for 6 to 8 hours (overnight is best).
Notes
If you whip your cream too far, whisk in 1 to 2 tablespoons of extra cream by hand until it smooths out. Store in a tightly covered container and consume within 2 weeks for the best flavor and texture.