Description
This Coffee Ice Cream recipe delivers a sophisticated caffeine kick without requiring a traditional custard base or an expensive churning machine. It's perfect for busy professionals who crave a gourmet dessert with minimal effort.
Ingredients
Scale
2 cups Heavy Whipping Cream
14 ounces Sweetened Condensed Milk
3 tablespoons Instant Espresso Powder
1 teaspoon Pure Vanilla Extract
1/4 teaspoon Fine Sea Salt
Instructions
- In a small bowl, whisk together the sweetened condensed milk, instant espresso powder, vanilla extract, and sea salt until smooth
- In a large chilled bowl, beat the heavy whipping cream on medium-high speed until stiff peaks form
- Gently fold the coffee mixture into the whipped cream using a rubber spatula
- Transfer the mixture to a metal loaf pan or an airtight container and smooth the top
- Cover with plastic wrap directly touching the surface and freeze for at least 6 hours or overnight
- Let sit at room temperature for 3 to 5 minutes before scooping
Notes
Always chill your mixing equipment before starting.
Use a gentle folding technique to keep the ice cream light and airy.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 290 kcal
- Sugar: 26g
- Sodium: 95mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 65mg