My newest kitchen escapade involves homemade ice cream, because I recently bought an ice cream maker for my KitchenAid stand mixer and, after the first go-round, I love it! I really don’t need it for this ice cream, because it can be made without it, but it helps get the ice cream to the setting stage much faster than without it.
The sweetened condensed milk is what makes this require no churning, so feel free to play around with your own flavors and variations. Also, you can make this with any coffee that you like but obviously the better-quality coffee you use, the more flavorful and decadent this is.
easy no-churn coffee ice cream recipe
- 1 14 oz. can sweetened condensed milk (should measure 1 1/4 cups)
- 1 1/4 cup very strongly brewed coffee or espresso, cooled to room temperature
- 1/2 cup half and half or heavy cream. I use half and half to make this a little lighter, plus I’m more likely to have it on hand. The heavy cream obviously makes it richer and more dense.
- large pinch of ground coffee
In a large bowl, whisk all of the ingredients together. If using heavy cream, whip it separately, until soft peaks form, and then fold in the rest of the ingredients.
Pour into a freezer-safe container and freeze until completely set, at least 4-6 hours. If using an ice cream maker for faster chill time, process in your ice cream maker, until the ice cream chills and starts to set, then pour into your container and freeze.
We used our classic espresso maker to make the coffee for this.
This actually only made about a cup of coffee, so I added water to get to 1 1/4 cups. Instead of letting it sit to cool or plunging the espresso maker into an ice bath, my husband simply stuck the whole thing out in the snow for a few minutes. Worked like a charm.
Next up will be either vanilla bean ice cream or chocolate; we haven’t decided yet. This batch of coffee ice cream lasted us all of 2 days. I’ve also got my mind set on a berry sorbet – either raspberry or blackberry. Oh, the possibilities!