I'm back with another no churn recipe, and this time it's a classic. This No Churn Coffee Ice Cream is rich and tastes just like a cup of fresh coffee but in delicious ice cream form. It's so good it will easily have you wanting more.
This ice cream is so easy to make and no ice cream maker is needed. Once made it's added to a loaf pan and frozen for at least 8 hours, if not overnight so it reaches that perfect creamy consistency.
A FEW NOTES BEFORE WE GET STARTED
- Measuring Your Ingredients:
- I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
Place a large bowl in the freezer to chill. Combine the warm water and instant espresso and whisk until dissolved. Set aside. Combine the sweetened condensed milk, vanilla bean paste, and salt in a small bowl and set aside.
Pour the whipped cream in the chilled bowl and use a hand mixer to mix on low-medium at first followed by medium-high until stiff peaks form.
Gently fold in the sweetened condensed milk mixture and espresso just until combined. Add the ice cream to a 9" x 5" pan. Spread evenly with an offset spatula.
Top with plastic wrap, making sure the plastic wrap touches it directly. Freeze for at least 8 hours, preferably overnight. Enjoy!
No Churn Coffee Ice Cream
This No Churn Coffee Ice Cream is rich and tastes just like a cup of fresh coffee but in delicious ice cream form. It's so good it will easily have you wanting more.
- Prep Time: 8 hours
- Total Time: 8 hours
- Category: Dessert
Ingredients
Instant Coffee
- 2 tbsp water, warmed
- 2 ½ tbsp instant espresso
Coffee Ice Cream
- 1 14 oz can sweetened condensed milk
- 1 tsp vanilla bean paste
- pinch of salt
- 454 grams (2 cups) heavy whipping cream
Instructions
- Place a large bowl in the freezer to chill.
- Combine the warm water and instant espresso and whisk until dissolved. Set aside.
- Combine the sweetened condensed milk, vanilla bean paste, and salt in a small bowl and set aside.
- Pour the whipped cream in the chilled bowl and use a hand mixer to mix on low-medium at first followed by medium-high until stiff peaks form.
- Gently fold in the sweetened condensed milk mixture and espresso just until combined.
- Add the ice cream to a 9" x 5" pan. Spread evenly with an offset spatula.
- Top with plastic wrap, making sure the plastic wrap touches it directly.
- Freeze for at least 8 hours, preferably overnight. Enjoy!
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