Description
This no-churn coffee ice cream recipe delivers rich, creamy coffee flavor without the need for an ice cream maker. Using instant coffee dissolved in hot water combined with sweetened condensed milk and whipped heavy cream, this easy-to-make dessert freezes overnight to create a luscious, scoopable treat perfect for coffee lovers.
Ingredients
Ingredients
- 2 tbsp instant coffee
- 2 tbsp hot water
- 2 cups heavy cream, chilled
- 14 oz sweetened condensed milk (can)
- 1 tsp vanilla extract
Instructions
- Dissolve Coffee: In a small bowl, dissolve the instant coffee in the hot water and set aside until completely cooled. This ensures the coffee flavor integrates smoothly without clumps.
- Whip Cream: In a large bowl, whip the chilled heavy cream with the vanilla extract using a hand mixer or stand mixer until stiff peaks form. Whipping by hand is possible but takes longer and requires more effort.
- Combine Mixtures: Gently fold the sweetened condensed milk and the cooled coffee mixture into the whipped cream until fully combined and smooth, taking care not to deflate the whipped cream.
- Freeze: Pour the mixture into an 8x5 inch loaf pan, cover tightly with plastic wrap, and freeze for at least 6 hours or overnight to set into ice cream.
- Serve: Before serving, let the ice cream sit at room temperature for about 5 minutes to soften slightly, then scoop and enjoy your homemade no-churn coffee ice cream.
Notes
- You can adjust the amount of instant coffee to taste for a stronger or milder coffee flavor.
- Use chilled heavy cream for faster and better whipping results.
- Folding gently preserves the air whipped into the cream, ensuring a creamy texture.
- Letting the ice cream soften before scooping makes serving easier.
- This recipe does not require an ice cream maker, making it great for easy, no-fuss homemade ice cream.
