Espresso Ice Cream (No-Churn)
This recipe for Espresso Ice Cream yields a creamy and robust coffee-flavoured ice cream that tastes like a Vietnamese Iced Coffee. It's a simple recipe that is easy to whip up requiring no fancy equipment.
Ingredients
- 185 ml heavy whipping cream (cold, at least 36% MF (milkfat))
- 100 ml sweetened condensed milk
- 5 g instant espresso powder (2 sachets)
- 2 tsp pure vanilla extract
Instructions
- 1
Pour the heavy whipping cream into a chilled bowl.
- 2
Whip the cream with a metal whisk, until it reaches almost stiff peaks.
- 3
In a separate bowl, stir together the condensed milk, instant espresso powder, and vanilla extract.
- 4
With a spatula, fold about 1/3rd of the whipped cream into the condensed milk mixture to lighten.
- 5
Pour the condensed milk mixture back into the whipped cream and fold to incorporate.
- 6
Transfer to a clean, freezer-safe jar and freeze for at least 6 hours or overnight before enjoying.
Cook it from the original
This recipe comes from siftandsimmer.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on siftandsimmer.com