No-Churn Coffee Ice Cream
No-churn coffee ice cream is a delightful frozen treat that doesn't require an ice cream maker to prepare. It's a simple and easy way to make creamy, coffee-flavoured ice cream at home with just a few ingredients. Makes 1 L (2 pints).
Ingredients
- 500 ml whipping cream
- 1 can condensed milk
- 1 tsp instant espresso powder, dissolved in 1 tbsp hot water
- 2-3 tbsp coffee liqueur, or rum, or whisky, your favourite brand
Instructions
- Pour and scrape the whipping cream and condensed milk into the bowl of a food mixer, or a large bowl if you are using a hand mixer. If you are feeling energetic you can also whip the mixture by hand. I was on vacation when I took the photos, so that’s what I did.
- Whip until thick and fluffy and stir in the dissolved espresso powder. Add 2 Tbsp of the coffee liqueur and taste,remembering that the flavour will be less obvious after the ice cream is frozen. I usually put in all 3 Tbsp but I love the strong flavour of coffee.
- Scrape the mixture into a container and freeze overnight.
- Decorate with a small handful of chocolate coated coffee beans, grated chocolate or chopped nuts for texture.
- Some shortbread or a couple of cantucci or amaretti cookies would be perfect to serve alongside.
- Tip Use caramel condensed milk for a dulce de leche dimension.
Notes
Vegan Version
Use condensed coconut milk and coconut cream (not milk) that you have chilled in the fridge overnight.
Mix the condensed coconut milk with the dissolved espresso and 2 Tbsp of coffee liqueur.
Whip the chilled coconut cream until it just holds its shape and gradually add to the condensed coconut milk mixture. Taste and add the remaining liqueur if desired.
Scrape the mixture into a container with a lid and freeze overnight.