Coffee Ice Cream
There's no ice cream machine needed to make this rich coffee ice cream! It's an easy no-churn recipe that scoops well and is delicious topped with whipped cream or hot fudge sauce.
Ingredients
- 2 tablespoons instant coffee (9 grams; I used Folgers classic roast)
- 2 tablespoons heavy cream (can remove from the carton for the ice cream)
- 1 (14-ounce) can sweetened condensed milk
- 1 teaspoon pure vanilla extract or vanilla bean paste
- ⅛ teaspoon salt
- 2 cups heavy whipping cream (1 pint; 480 ml)
Instructions
- Add the instant coffee and 2 tablespoons of heavy cream to a small mixing bowl and stir for a few seconds or until well combined. Set aside for 10 minutes, stirring occasionally, until the instant coffee has completely dissolved.
- Add the coffee mixture, sweetened condensed milk, vanilla extract, and salt to a large mixing bowl. Whisk until well combined and set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a handheld mixer, add the heavy whipping cream. Start mixing on low speed. Once the mixture starts to increase in volume, increase the speed to medium-high and continue mixing until stiff peaks form.
- Gently fold half of the whipped cream into the sweetened condensed milk mixture, then fold in the remaining whipped cream until just combined.
- Scoop the ice cream into a 9x5 loaf pan and smooth it out into one even layer.
- Place a piece of plastic wrap directly on the surface of the ice cream and transfer it to the freezer to freeze overnight (or for at least 8 hours).
Video
Notes
Freezing Instructions: Ice cream will freeze well for 2 to 3 months. Make sure to cover it tightly to prevent any ice crystals from forming on top of the ice cream.