|Nutrition Facts (per serving)|
|Servings: 8 to 10|
|Amount per serving|
|% Daily Value*|
|Total Fat 22g||28%|
|Saturated Fat 14g||69%|
|Total Carbohydrate 31g||11%|
|Dietary Fiber 0g||0%|
|Total Sugars 31g|
|Vitamin C 2mg||8%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Rich and creamy coffee ice cream is just the afternoon or after dinner pick-me-up treat you need. Plus, it's a no-churn ice cream so it could not be easier to make. It only takes a few ingredients, a hand mixer, and a freezer. No fancy ice cream machine is required, so no need to drag out that bulky equipment.
You do need to make this coffee ice cream well ahead of time, at least 6 hours prior to your event, but you can whip up the mixture in no time and pop it in the freezer the day before. It's so simple to make it the day before you want to serve it and you will have the perfect dessert for your next dinner or gathering. If you freeze it in a resealable container you can enjoy it for a few weeks.
It is a great idea to use instant espresso granules for this recipe for the most intense coffee flavor. The vanilla also brings out a nice flavor in the ice cream, but if you don't have it on hand, you can leave it out.
If you're looking for a little chocolate indulgence with your caffeinated dessert, add some mini chocolate chips to the ice cream mixture before you freeze it (and sprinkle some more on top!).
If you aren't looking for a caffeine lift from your ice cream, use some decaffeinated coffee granules instead. It will taste just as good as the caffeinated version. You can also just brew some strong coffee if you can't get your hands on instant granules.
"This coffee ice cream is super easy to make, and the coffee flavor is amazing. I drizzled chocolate sauce over the ice cream, and it was wonderful. I appreciated not having to run the ice cream maker, and the ice cream came out smooth and delicious. I am sure I'll make it again." —Diana Rattray
1/4 cup hot water
2 tablespoons instant espresso granules
1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla extract
Pinch of fine salt
2 cups heavy cream
Gather the ingredients.
Add hot water to a large measuring cup or medium-sized bowl and whisk in the espresso granules until they dissolve.
Whisk in the sweetened condensed milk, vanilla extract, and salt until completely combined. Set it in the refrigerator to cool while you prepare the heavy cream.
Beat the heavy cream with a hand mixer until it becomes whipped cream and stiff peaks form.
Whisk in the sweetened condensed milk mixture until completely combined, but do not over mix.
Pour the ice cream into a loaf pan. Cover it in plastic wrap and place it in the freezer for least 6 hours, or until completely frozen. Making it and letting it freeze over night works the best.
When ready to serve, heat an ice cream scoop with hot water, scoop the ice cream, and serve with chocolate chips, amaretto cookies, or other sweet crumbled cookie toppings.
- For a softer texture, you can add some alcohol, which will lower the freezing point of the mixture. Add about 1 to 2 tablespoons of coffee liqueur to the ice cream for extra flavor and softer texture.
- If you don't have espresso powder, you can use instant coffee granules in its place. If possible, use a dark roast.
- Cookies "N Cream Coffee Ice Cream: Fold 1 cup of coarsely crumbled chocolate sandwich cookies into the ice cream mixture; freeze as directed.
- Coffee Cardamom Ice Cream: Add 1 teaspoon of ground cardamom to the ice cream mixture and then freeze as directed.
- Coffee Cinnamon Ice Cream: Add 1/2 teaspoon of ground cinnamon to the ice cream mixture and then freeze as directed.
- Coffee Chocolate Chip Ice Cream: Chop about 4 to 6 ounces of semisweet chocolate into small pieces and fold them into the ice cream mixture. Freeze the ice cream as directed.