If you love coffee ice cream, you’ve probably realized they’re not all the same. Some are too sweet, and others are more chocolatey than coffee scented. A few don’t even taste like coffee. Well, that changes today because when you make your own ice cream, you can personalize it to your taste.
Making ice cream used to be challenging, especially because you needed an ice cream machine. Luckily, that’s not the case anymore. You can make a no-churn coffee ice cream in just half an hour plus chilling time, and I promise it’s better than store-bought.
Better than store-bought? Yes! Because with some practice, you can adjust the sweetness and the flavor intensity in the ice cream, and you can also add extra ingredients to make it your own.
This recipe for an easy coffee ice cream calls for only four ingredients. The first one is heavy whipping cream, and it’s the most important because after beating the cream, it becomes the base of the ice cream and what makes it smooth and creamy.
Then we’ll use sweetened condensed milk, and this one acts both as a thickener and a sweetener. If you want your ice cream sweeter, you can add a little sugar.
Before considering sweetening the ice cream even more, remember that our third ingredient, the coffee liqueur, is quite sweet. Also think this is somewhat of a boozy coffee ice cream, although don’t expect to get intoxicated by it. You might not want to serve it to kids, though, but who serves coffee ice cream to kids?
Finally, there’s instant coffee, and here you want to use nice freeze-dried espresso or quality instant coffee, don’t use the cheap stuff, or your ice cream will taste, well, cheap. The secret behind the smoothest and airiest ice cream is making sure you create lots of tiny bubbles while whipping the heavy cream. Try not to over-mix the ice cream while you add the rest of the ingredients.
The only thing left to do is wait. Depending on your freezer and the size of your container, it might take up to four hours for your ice cream to solidify. If you need it sooner, spread it in a shallow tray and freeze.
In a mixing bowl, combine the condensed milk, coffee liqueur and instant coffee. Mix well.
In a stand mixer or using an electric hand mixer, whip the heavy cream until soft peaks form.
Slowly add the rest of the ingredients into the whipping cream without over-beating.
Pour the mixture into a container and freeze overnight.