Description
This creamy no-churn Homemade Coffee Ice Cream blends rich instant coffee with whipped heavy cream and sweetened condensed milk to deliver a smooth, café-style dessert perfect for coffee lovers.
Ingredients
- 2 cups heavy cream
- 1 cup sweetened condensed milk
- 2 tablespoons instant coffee (or 1/4 cup strong brewed coffee, cooled)
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon (optional)
Instructions
- In a small bowl, dissolve instant coffee in a few tablespoons of heavy cream (or use cooled brewed coffee).
- Stir in the sweetened condensed milk, vanilla extract, and cinnamon (if using).
- In a large bowl, whip the remaining heavy cream until stiff peaks form.
- Gently fold the whipped cream into the coffee mixture in two additions, maintaining a fluffy texture.
- Transfer the mixture into a loaf pan or freezer-safe container and smooth the top.
- Cover with plastic wrap and seal with a lid or foil.
- Freeze for at least 6 hours or overnight until firm and scoopable.
Notes
- Use instant espresso for a stronger flavor.
- Add chocolate chips, caramel swirl, or nuts for extra texture.
- For a dairy-free version, substitute with coconut cream and sweetened condensed coconut milk.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 scoop (approx. 1/2 cup)
- Calories: 230
- Sugar: 19g
- Sodium: 45mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 55mg
