Description
This rich and creamy Coffee Ice Cream combines the bold flavor of espresso with the smoothness of whipped cream and the sweetness of condensed milk. This no-churn recipe is simple to prepare, requiring no ice cream maker, and results in a velvety frozen treat perfect for coffee lovers.
Ingredients
Ice Cream Base
- 2 cups heavy whipping cream
- 2 tablespoons instant espresso powder
- 1 can (14 ounces) sweetened condensed milk
- 2 teaspoons vanilla extract
Instructions
- Whip Cream: In a large mixing bowl, whip the heavy whipping cream on high speed with a hand mixer or stand mixer until stiff peaks form, which takes about 3-5 minutes.
- Add Espresso: Gently fold in the instant espresso powder into the whipped cream until it is fully incorporated and the mixture is smooth.
- Combine Flavors: Fold in the vanilla extract and sweetened condensed milk carefully, maintaining the airiness of the whipped cream for a light texture.
- Freeze Mixture: Transfer the combined mixture into a loaf pan or an airtight container, spreading evenly. Cover and freeze for at least 6 hours or until firm.
- Serve: Once frozen, scoop the ice cream into bowls or cones. Optionally, add toppings like chocolate chips, caramel sauce, or whipped cream.
- Storage: Store any leftover ice cream tightly wrapped or in an airtight container in the freezer for up to three weeks to maintain freshness.
Notes
- This recipe does not require an ice cream maker.
- For stronger coffee flavor, you may increase instant espresso powder to 3 tablespoons.
- Ensure the whipped cream is beaten to stiff peaks to create the right texture.
- Use high-quality instant espresso powder for the best flavor.
- Let the ice cream sit at room temperature for 5 minutes before scooping for easier serving.
