No-Churn Coffee Ice Cream
Coffee ice cream is an all-time favorite but how about homemade No-Churn Coffee Ice Cream? Can it get any better?
You all know I’m a huge fan of no-churn ice creams. I recently posted No-Churn Churro Ice Cream, and before that Dulce de Leche Brownie Ice Cream and No-Churn Lemon Ice Cream. I’ve got a bunch more so check out the recipe category Frozen Treats to see them all!
The point is that no-churn ice cream is the bomb! I love how easily it comes together, especially without an ice cream maker. I don’t own one and I see no need after I discovered how easy no-churn ice creams are!
This ice cream has a deep flavor of espresso. That’s thanks to the instant espresso powder and the generous shot of Kahlúa. It’s a rich, creamy frozen treat which reminds me of Haagen Dazs’ Coffee Ice Cream.
Combine the heavy cream, sweetened condensed milk, espresso powder and Kahlúa together in a bowl and whisk it until it begins to thicken and you have a beautiful caffe-latte color.
Did you notice that there are only 4 ingredients! Woo hoo! Love that!
After whisking, pour the mixture into a loaf pan or two pint containers and freeze until firm, usually overnight will do it.
I confess that I love my ice cream soft. I have been known to microwave my ice cream, just for a few seconds, to get it to the consistency I love. If this comes out of the freezer a little firmer than you like, try my trick or leave it on the counter for a few minutes to soften up.
Sprinkle some crushed coffee beans over the top and enjoy the heck out of this!
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No-Churn Coffee Ice Cream
Makes: 2 pints
Prep Time: 5 minutes
Total Time: 6 hours
Ingredients
- 1 & 3/4 cup + 2 tbsp heavy cream, well-chilled
- 1 14-oz can sweetened condensed milk
- 3 tbsp instant espresso powder
- 3 tbsp espresso liqueur such as Kahluá
Instructions
Whisk all the ingredients together just until the whisk leaves trails of soft peaks in the bowl, about 2 minutes, and you have a gorgeous, caffe-latte-colored airy mixture.
Fill two 1-pint airtight containers or a loaf pan with cream mixture, and freeze for 6 hours or overnight. Serve straight from the freezer.
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