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. 1Pour the heavy whipping cream into a chilled bowl.
2. 2Whip the cream with a metal whisk, until it reaches almost stiff peaks.
3. 3In a separate bowl, stir together the condensed milk, instant espresso powder, and vanilla extract.
4. 4With a spatula, fold about 1/3rd of the whipped cream into the condensed milk mixture to lighten.
5. 5Pour the condensed milk mixture back into the whipped cream and fold to incorporate.
6. 6Transfer to a clean, freezer-safe jar and freeze for at least 6 hours or overnight before enjoying.