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Photograph of Coffee Ice Cream - No Churn

Coffee Ice Cream - No Churn

Richly flavoured with coffee, this ice cream is so simple to make and still manages to pack a huge flavour punch.

Course Dessert, snacks
Keyword coffee, Ice cream, no churn
Prep Time 10 minutes
Author Susan

Ingredients

  • 1 tin/396g sweetened condensed milk
  • 4 tablespoons instant coffee, preferably espresso powder
  • 2 tablespoons boiling water
  • ⅛ teaspoon fine salt
  • 500g double/heavy cream

Instructions

  1. Collect together your equipment (see Recipe Notes below) and ingredients.

  2. Mix the coffee and boiling water together and set on one side to cool.

  3. Pour the condensed milk into a mixing bowl and add the coffee and salt.

  4. Beat until thoroughly mixed.

  5. Add the cream and whisk until thickened.

  6. Transfer to a freezer proof container with a lid.

  7. Cover the top of the ice cream with baking parchment and seal with the lid.

  8. Freeze for a minimum of 6 hours. Remove from the freezer for 10 minutes to soften a little before you serve it.

Recipe Notes

Equipment:

  • Kitchen scales and measuring spoons
  • electric whisk and  mixing bowl
  • small jug/bowl to mix the coffee
  • freezer proof container with a lid
  • baking parchment