☕ Creamy Homemade Coffee Ice Cream (No-Churn!)
This rich, velvety coffee ice cream is bursting with real coffee flavor and requires no machine—just 5 simple ingredients!
🍦 Ingredients (Makes 1 quart)
- 2 cups heavy cream, chilled
- 1 (14 oz) can sweetened condensed milk
- ¼ cup instant espresso powder (or 2 tbsp finely ground coffee)
- 2 tsp vanilla extract
- Pinch of salt
- Optional: ½ cup chopped chocolate-covered espresso beans or dark chocolate chunks
👩🍳 Instructions
1️⃣ Dissolve Coffee:
- In a small bowl, mix espresso powder with 1 tbsp hot water until dissolved. Cool completely.
2️⃣ Whip Cream:
- In a chilled bowl, whip heavy cream + vanilla + salt to stiff peaks.
3️⃣ Fold Together:
- Gently stir sweetened condensed milk and coffee mixture into the whipped cream.
- Add espresso beans/chocolate (if using).
4️⃣ Freeze:
- Pour into a loaf pan. Cover with parchment.
- Freeze 6+ hours (or overnight) until firm.
🌟 Pro Tips
- Stronger coffee flavor? Use cold brew concentrate instead of espresso powder.
- Dairy-free? Swap cream for coconut cream and use vegan condensed milk.
- Scoopable texture? Let sit at room temp 5-10 mins before serving.
🍫 Serving Ideas
- Affogato-style: Pour hot espresso over a scoop.
- Cookie sandwich: Scoop between chocolate wafer cookies.
- Mocha twist: Swirl in chocolate fudge sauce before freezing.
This tastes like frozen cappuccino bliss—perfect for coffee lovers! ☕😍
Variation: Add a splash of Kahlúa (for adults only!).