This no-churn ice cream can is made with homemade sweetened condensed milk that will show up any store-bought can and blow any other mocha espresso ice cream out of the water.
By Becky Winkler
When I discovered how simple it was to make really good ice cream with just a mixer, I was tempted to get rid of my ice cream machine!
To make the no-churn ice cream, you beat heavy cream, sweetened condensed milk, and flavorings until it’s nice and thick, then freeze the ice cream. That’s all there is to it!
I decided to try making my own sweetened condensed milk using maple syrup, with some guidance from this recipe from Gluten-Free on a Shoestring. The homemade sweetened condensed milk takes a while to make, but your house will smell amazing. You do have to watch it pretty closely but don’t have to stir it constantly, so it’s a good time to do some cleaning or other tasks around the kitchen.
The results are so much more delicious than canned sweetened condensed milk! The maple flavor adds a caramel note to the ice cream that goes perfectly with the chocolate and coffee. In addition to working beautifully in this ice cream, the maple-sweetened condensed milk is amazing in hot or iced coffee.
Of course, you can just make this ice cream with sweetened condensed milk from the store. Either way, this recipe is a great option for anyone who doesn’t have an ice cream machine.
If you really want to go all out, this ice cream makes a wonderful iced coffee float. I recommend chilling the glass first, then adding two or three scoops of ice cream. Pour chilled coffee on top and serve with a straw and a spoon!
Looking for another great ice cream that can also be made diary free? Try this Matcha Avocado Coconut Ice Cream.
- 2 cups heavy cream
- 2 tablespoons instant espresso powder (I use Medaglia D'Oro)
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons vanilla
- Pinch of sea salt
- 1 recipe maple-sweetened condensed milk, cooled (recipe below) or 1 cup store-bought sweetened condensed milk
- 1 cup maple syrup
- 3 cups whole milk
- Pinch of sea salt
- Whisk all the ingredients together in a medium saucepan. Bring to a simmer over medium heat. Reduce the heat slightly so the mixture simmers gently. Cook for about 1½ hours, stirring frequently and skimming the curds off the top (don't worry about getting every last one, just the larger ones). The sweetened condensed milk is ready when it's nice and thick (when you drag a spoon through, the trail left should remain for a few seconds). Cool to room temperature and then refrigerate for up to a week. The condensed milk needs to be at room temperature or cooler when you use it to make ice cream.
- Beat all ingredients in a stand mixer until nice and thick, almost like a custard or mousse. Transfer to a freezer-safe container, cover, and freeze for at least 6 hours. Scoop and enjoy!
Becky Winkler is an enthusiastic eater who shares paleo and gluten-free recipes on her blog, A Calculated Whisk. She enjoys chopping chocolate, salting dessert, searing short ribs, and taking pictures. In her other life, she's a grad student in Boston.