Description
This rich and creamy coffee ice cream is effortlessly made without an ice cream maker, combining whipping cream, sweetened condensed milk, and instant coffee for a delightful frozen treat.
Ingredients
Units
Scale
- 600ml (20 fluid ounces) of Whipping Cream
- 200g (7 ounces) of Sweetened Condensed Milk (about 1/2 a can)
- 2-3 Tablespoons of Instant Coffee Powder
- 2 Tablespoons of Water
Instructions
- In a small cup, dissolve the instant coffee powder with 2 tablespoons of water, stirring until completely dissolved.
- In a large mixing bowl, combine the dissolved coffee mixture with the sweetened condensed milk. Mix well until fully incorporated.
- Add the whipping cream to the coffee and condensed milk mixture.
- Using an electric mixer, whisk the mixture on medium-high speed until it becomes thick and creamy, resembling the consistency of soft peaks.
- Transfer the creamy mixture into a freezer-safe container, smoothing the top with a spatula.
- Cover the container with a lid or plastic wrap and freeze for at least 6 hours, or until the ice cream is firm and set.
- Scoop and serve the ice cream directly from the freezer, enjoying its rich and creamy texture.
Notes
For a stronger coffee flavor, use 3 tablespoons of instant coffee powder. Store the ice cream in an airtight container in the freezer for up to 2 weeks. Serve with chocolate sauce or sprinkle with cocoa powder for an extra treat.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 18
- Sodium: 60
- Fat: 18
- Carbohydrates: 20
- Fiber: 0
- Protein: 3
- Cholesterol: 70