No-Churn Coffee Ice Cream Recipe
A creamy no-churn coffee ice cream recipe offering an effortless, make-ahead dessert.
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Instructions
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Dissolve espresso granules in hot water within a medium bowl.
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Whisk in sweetened condensed milk, vanilla extract, and salt; refrigerate this mixture to cool.
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Beat heavy cream with a hand mixer until stiff peaks form.
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Gently whisk the cooled milk mixture into the whipped cream until just combined.
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Pour the ice cream into a loaf pan, cover, and freeze for at least 6 hours or overnight.
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To serve, warm an ice cream scoop in hot water, then scoop and top with desired additions.
Nutritional Info (per serving)
Calories:
335 kcal
Carbohydrate:
31 g
Cholesterol:
72 mg
Fiber:
0 g
Protein:
6 g
Saturated Fat:
14 g
Sodium:
95 mg
Sugar:
31 g
Fat:
22 g
Unsaturated Fat:
0 g