no-churn coffee ice cream

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

Ingredients

  • 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

Directions

  1. In a medium bowl, stir together the condensed milk, vanilla, and coffee.
  2. 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.
  3. 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.
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Category: homemade, recipe | Tags: , , , , 7 comments »

7 Responses to “no-churn coffee ice cream”

  1. la domestique
    July 16th, 2012 at 11:44 am

    I have yet to invest in an ice cream machine, and always feel so clever when I make no-churn ice cream at home. Can’t wait to try your coffee ice cream recipe!

    [Reply]
  2. thelittleloaf
    July 16th, 2012 at 11:47 am

    I’ve made Sarah’s no churn ice cream before too – isn’t it delicious? And couldn’t be simpler.

    [Reply]
  3. Amanda KP
    July 17th, 2012 at 10:02 am

    yum! love love love coffee ice cream! doess it get really stiff in the freezer or does it have scoopability like other ice cream?

    [Reply]
  4. Stephanie
    July 17th, 2012 at 8:02 pm

    Oh yay! We live in such a tiny (and now very hot!) spot, that we don’t have room for an ice cream machine and I was just lamenting this giant hole in our lives last week to my poor husband who hears a lot of lamenting . . .

    But now your no-churn recipe comes along and it looks fabulous! The sweetened condensed milk makes so much sense for texture. Can’t wait to try it!

    [Reply]
  5. Tomato Jam and Recipe Roundup « The Heavy Table – Minneapolis-St. Paul and Upper Midwest Food Magazine and Blog
    July 18th, 2012 at 9:01 am

    [...] jam, no churn coffee ice cream, perfect soft-boiled eggs, an open-faced seafood sandwich, huevos rancheros with breakfast hash, [...]
  6. Daiquiri
    August 9th, 2012 at 1:05 pm

    Heck that recipe is so simple even I could do it without screwing it up. Thanks

    [Reply]
  7. HV
    April 4th, 2013 at 6:22 pm

    This is exactly what I’ve been looking for! Everyone needs a little treat now and then and this is perfect. Thanks for sharing.

    [Reply]

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