Recipes
No-churn coffee ice cream

No-churn coffee ice cream

Name: No-churn coffee ice cream
Prep time: 15 min
Total time: 15 min
Yield: 6 portions
Ingredients: 60 ml espresso; 2 tablespoons instant coffee; 2 tablespoons water; 500 ml whipping cream; 397 g condensed milk

Jakub SýkoraFrozenAmerican Cuisine x se líbilo

Creamy no-churn coffee ice cream comes together from three ingredients. Whipped cream, sweetened condensed milk and cooled strong espresso are folded together and frozen. The result is a smooth homemade ice cream with no ice crystals and a bold coffee flavor.

Příprava: 15min

Vaření: 0min

CELKOVÝ ČAS: 15min

Ingredients

6portions

For the coffee mixture

60 mlespresso

2 tablespoonsinstant coffee(Optional)

2 tablespoonswater(Optional)

For the creamy base

500 mlwhipping cream

397 gcondensed milk

Step by step process

Preparing the coffee mixture

1
This dessert starts with a bold coffee flavor, so first brew 60 ml of strong espresso and let it cool completely. If you don't have an espresso machine, dissolve 2 tablespoons of instant coffee in 2 tablespoons of hot water and cool it as well.
2
Stir the cooled coffee into the sweetened condensed milk. Mix the milk and coffee thoroughly until you get a smooth brown mixture with no lumps.

Whipping and freezing

3
Whip the chilled heavy cream until stiff peaks form. It has to hold its shape - if it collapses, the finished dessert will lose its airy, creamy texture and won't be light enough.
4
Fold one third of the whipped cream into the coffee mixture to loosen it. Add the rest of the cream in batches and fold it in gently with a spatula from the bottom up so it stays airy.
5
Pour the finished mixture into a pre-chilled container and level the surface. Cover the container and place it in the freezer for at least 6 hours, ideally overnight, until it sets firmly.
6
Before serving, let it soften at room temperature for 5 minutes so it scoops easily. Scoop with a spoon dipped in warm water and serve right away.