No-Churn Coffee Ice Cream
"I like my coffee black, but I loveee coffee ice cream! This is the first time I’ve tried making no-churn ice cream, and let me tell you - it is really good. It’s easy to make, super creamy, and doesn’t require a fancy ice cream machine to make."
A Note from Feedfeed
Serves or Makes: 4
- 2 cups cold heavy cream
- 14 ounces sweetened condensed milk
- 2 packets instant coffee
- 1/ 2 cup boiling water
- pinch Salt
Dissolve the instant coffee in 1/2 cup boiling water, and allow it to come back to room temperature.
Once the coffee has cooled, add it to a large bowl with the condensed milk and salt. Whisk to combine.
In a separate bowl, whip the heavy cream with a whisk or an electric hand mixer until stiff peaks form.
Fold one cup of the whipped cream into the coffee mixture, until it’s lightened and fluffy. Then, fold this mixture back into the rest of the whipped cream until it’s just combined/all the same tan color.
Pour this into a loaf pan, and cover it with plastic wrap or tinfoil - making sure that it’s sealed well. Freeze your ice cream for 5 hours, and then scoop and enjoy!