No-Churn Coffee Ice Cream
Servings: 10
Calories: 166kcal
Ingredients
- 2 tablespoons instant espresso powder
- 2 tablespoons hot water (about 110°F)
- 2 cups heavy whipping cream
- 1 teaspoon coffee extract (see note)
- 1 (14-ounce) can sweetened condensed milk
Instructions
- In a small bowl, whisk together the instant espresso powder and hot water until the powder has dissolved.
- Add the mixture to the bowl of a stand mixer fitted with the whisk attachment. Add the heavy whipping cream and mix on medium speed until the mixture forms stiff peaks, about 3-5 minutes.
- Next, add the coffee extract and mix to combine.
- Add the sweetened condensed milk and fold it gently into the whipped cream; you don’t want to deflate the whipped cream.
- Transfer the mixture to a 9x5-inch loaf pan or ice cream container and wrap it in plastic wrap. Freeze overnight, or at least 12 hours.
- Scoop and enjoy.
Notes
Note:
Coffee extract can be found in most specialty food stores and is also readily available online. If you can’t find it, just substitute vanilla extract.
Coffee extract can be found in most specialty food stores and is also readily available online. If you can’t find it, just substitute vanilla extract.
Nutrition
Calories: 166kcal | Carbohydrates: 2g | Protein: 1g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 54mg | Sodium: 13mg | Potassium: 81mg | Sugar: 1g | Vitamin A: 700IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg