No Churn Coffee Ice Cream


This recipe is brilliant! Startlingly easy, fantastically delicious, I had actually put off making it, thinking it was one of those things that’s too easy… and therefore too good to be true.

IMG_20150819_130238I do love it when I’m wrong about these things!

IMG_20150819_131156By simply doing some mixing, whisking and folding – nothing could be easier. 

IMG_20150819_131228After popping the mixture in the freezer, I wondered just how the texture would turn out. I mean, ice cream… made without a machine?! I had, most certainly, done a taste test and was immediately wowed by the flavour. And that it took about 10 minutes to make.

IMG_20150819_131307Nothing left to do now, but play the waiting game.

IMG_20150819_192013Turns out, for my freezer anyway, the suggested minimum freezing time of 6 hours was too soon. After another quick taste test (YUM!) I smoothed the top, obscuring the evidence of my impatience, and popped it back in the freezer. Good things come to those who wait.

No Churn Coffee Ice Cream
Perfect dessert for hot summer days, this easy to put together, delectable ice cream needs no ice cream maker!
Write a review
Print
Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 2/3 cup sweetened condensed milk
  2. 2 TBSP instant espresso powder
  3. 2 TBSP coffee or espresso liqueur
  4. 1 1/4 cups whipping cream
Instructions
  1. Add the sweetened condensed milk, instant espresso powder and liqueur (is using) to a large bowl and mix until combined.
  2. In a separate bowl whip the cream until it reaches soft peaks, and then fold into the condensed milk mixture.
  3. Pour into an airtight container and freeze for 6 hours or overnight. Scoop, serve and enjoy~
Notes
  1. This can of course be made without the liqueur.
farm girl city chef http://www.farmgirlcitychef.com/