Coffee Ice Cream

There's no ice cream machine needed to make this rich coffee ice cream! It's an easy no-churn recipe that scoops well and is delicious topped with whipped cream or hot fudge sauce.

📝 Ingredients

• 2 tablespoons instant coffee ((9 grams; I used Folgers classic roast))
• 2 tablespoons heavy cream ((can remove from the carton for the ice cream))
• 1 (14-ounce) can sweetened condensed milk
• 1 teaspoon pure vanilla extract or vanilla bean paste
• 1/8 teaspoon salt
• 2 cups heavy whipping cream ((1 pint; 480 ml))

👨‍🍳 Instructions

1. 1Add the instant coffee and 2 tablespoons of heavy cream to a small mixing bowl and stir for a few seconds or until well combined. Set aside for 10 minutes, stirring occasionally, until the instant coffee has completely dissolved.
2. 2Add the coffee mixture, sweetened condensed milk, vanilla extract, and salt to a large mixing bowl. Whisk until well combined and set aside.
3. 3In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a handheld mixer, add the heavy whipping cream. Start mixing on low speed. Once the mixture starts to increase in volume, increase the speed to medium-high and continue mixing until stiff peaks form.
4. 4Gently fold half of the whipped cream into the sweetened condensed milk mixture, then fold in the remaining whipped cream until just combined.
5. 5Scoop the ice cream into a 9x5 loaf pan and smooth it out into one even layer.
6. 6Place a piece of plastic wrap directly on the surface of the ice cream and transfer it to the freezer to freeze overnight (or for at least 8 hours).