Richly flavoured with coffee, this ice cream is so simple to make and still manages to pack a huge flavour punch. We are obsessed with coffee in this house – coffee cake, coffee cookies, coffee ice cream, hot coffee, iced coffee, black coffee, white coffee – you name it, we love it. So what better when it’s 37°C in London, than this coffee ice cream? Delightful on its own – but also utterly perfect as a double scoop with my Chocolate Ice Cream with Chocolate Chips: the mocha double but each ice cream shining it its own right. This recipe is adapted from my No Churn Ice Cream – Core Recipe. For other easy ice cream ideas, take a look.
How to make Coffee Ice Cream – No Churn
Collect all your ingredients together:
sweetened condensed milk
instant coffee, ideally instant espresso
Simply mix the coffee and the boiling water. Allow to cool and then whisk into the condensed milk with the salt until well mixed. Add the double cream and whip until thickened. Pour into a freezer proof container. Cover with baking parchment, seal with a lid and freeze for a minimum of 6 hours. Voila!
NB I always add a tiny bit of salt – it really helps to enhance all the flavours.
Also, please note that when I photographed this, I made 6 ice creams in a day and halved the ingredients for each ice cream and this is reflected in the photographs – there is only so much we can eat! Therefore, the quantities you make using the recipe below will be double that shown.
A few hours later!
Made this recipe?
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