No Churn Homemade Coffee Ice Cream
Creamy and soft ice cream that has the perfect texture
Calories:
Servings: people
Equipment
- Stand Mixer
Ingredients
- 150 g Condensed Milk
- 200 g Cream Thick cream, Whipping cream, Heavy cream
- 3 Tbsp Instant Coffee Can substitute for any other flavouring (Cocoa powder)
- 2 Tbsp Water Tap water ( Omit water if not using coffee)
Instructions
- Combine Coffee and water to dissolve
- Place the dissolved coffee and Condense milk in a bowl and whisk together
- Beat the cream in a stand mixer or handheld mixer until stiff peak forms
- Gently combine the cream and the condensed milk until incorporated. At this point, it will deflate the whipped cream but it will give a smooth batter
- Pour it into an airtight container, cover with a cling film or a baking paper and close it with a lid. (The reason behind placing a baking paper is to stop it from having freezer burns, this provides an extra layer of protection).
- Freeze it for 12 hours.
- When serving, leave it outside for 2 minutes until it softens to a scoopable texture.
Notes
You can make chocolate ice cream by replacing coffee with cocoa powder
or vanilla ice cream by adding 2 tsp of vanilla instead of coffee.
you will not need the water that is on the recipe if making chocolate or vanilla ice cream.
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