Homemade ice cream without a machine? I was gob smacked when I realised how easy this is. Learning to bake and cook over the last few years has included a series of fun surprises: I never would have guessed that any old person could make ice cream at home so dang easily.
I started my ice cream adventure with one of my all-time favourite flavours, coffee. Everything about this is reminiscent of Vietnamese coffee for me – the intense sweetness from both the heavy cream and sweetened condensed milk immediately transported me back to backpacking in South-East Asia, enjoying iced coffee on hot, steamy mornings. Not a bad thing to reminisce about on these humid, 100F Minnesota days with a cold cup of ice cream in hand.
No-Churn Coffee Ice Cream
adapted from Vanilla Bean
- 1 14 oz can sweetened condensed milk
- 1 tbsp vanilla extract
- 1/2 cup/4 oz strong coffee, chilled
- 2 cups/16 oz cold heavy cream
- In a medium bowl, stir together the condensed milk, vanilla, and coffee.
- In a separate bowl, whip cream until soft peaks form. If you’re doing this by hand, as I was, prepare for a major arm ache. Tips for hand-whipping cream here.
- With a rubber spatula, gently fold whipped cream into condensed milk mixture until incorporated. Pour into a 9×5-inch loaf pan, cover with plastic wrap and freeze until firm, about 6 hours or overnight.