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–+ servings

No-churn coffee ice cream

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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 9
Course: Dessert, Snack
Cuisine: American
Ingredients Method

Ingredients
  

  • 3 tbsp instant coffee (soluble)
  • 2 tbsp (1 fl oz) (30 ml) boiling water
  • 2 1/2 C (20.30 fl oz) (600 ml) whipping cream, really cold
  • 1 can (13.75 oz) (390 gr) condensed milk
  • 1 tsp (0.17 fl oz) (5 ml) vanilla extract

Method
 

  1. In a small bowl mix the coffee with the boiling water and let it sit for a few minutes so that the coffee dissolves and the mixture cools down slightly.
  2. Separately, in a large bowl add the whipping cream and beat with an electric mixer for 2 minutes until soft peaks form.
  3. Add in the dissolved coffee, condensed milk and vanilla extract. Beat for 1 more minute until all ingredients are integrated but the mixture is not as stiff.
  4. Pour the ice cream into a tightly closed tupperware container and freeze for at least 6 hours or overnight. Once this time has passed, the coffee ice cream can be served with the toppings you prefer.

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