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3-ingredient no-churn coffee ice cream

Based on 9 ratings

Devan Grimsrud

Managing Editor at Kitchen Stories

instagram.com/devan.grimsrud/

Difficulty

Easy 👌
10
min.
Preparation
0
min.
Baking
260
min.
Resting

Ingredients

Servings:-4+
1½ tbsp instant espresso powder
250 ml heavy cream
175 ml sweetened condensed milk
salt
water
Metric
Imperial

Utensils

  • small bowl
  • plastic wrap
  • bowl
  • ice cream scoop
  • loaf pan
  • hand mixer with beaters
  • rubber spatula

How-To Videos

How to whip cream

Nutrition per serving

Cal
676
Protein
11 g
Fat
48 g
Carb
50 g

  • Step 1/2

    Mix the instant espresso powder with equal parts boiling water, stir to combine, and set aside to cool.
    • 1½ tbsp instant espresso powder
    • water
    • small bowl

    Mix the instant espresso powder with equal parts boiling water, stir to combine, and set aside to cool.

  • Step 2/2

    Meanwhile, beat the cream with a hand mixer until thick. Stir in the cooled coffee, sweetened condensed milk, and a pinch of salt and transfer to a plastic wrap-lined loaf pan. Cover with plastic wrap and freeze for at least 4 hrs. Take out approx. 20 min. before scooping and serving. Enjoy!
    • 250 ml heavy cream
    • 175 ml sweetened condensed milk
    • salt
    • plastic wrap
    • bowl
    • ice cream scoop
    • loaf pan
    • hand mixer with beaters
    • rubber spatula

    Meanwhile, beat the cream with a hand mixer until thick. Stir in the cooled coffee, sweetened condensed milk, and a pinch of salt and transfer to a plastic wrap-lined loaf pan. Cover with plastic wrap and freeze for at least 4 hrs. Take out approx. 20 min. before scooping and serving. Enjoy!

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