My Go-To Summer Cool-Down: The Easiest Coffee Ice Cream Recipe EVER!
The easiest no-churn coffee ice cream recipe! Creamy, caffeinated, and perfect for a summer cool-down. No ice cream maker needed!
Ingredients
- 2 cups heavy cream
- 1 cup sweetened condensed milk
- 2 tablespoon instant coffee (or ¼ cup strong brewed coffee, cooled)
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon (optional)
- ½ teaspoon chocolate chips (optional)
Instructions
- In a large mixing bowl, whip the heavy cream with a hand mixer (or stand mixer) until stiff peaks form.
- In a separate bowl, whisk together the sweetened condensed milk, coffee, vanilla extract, and cinnamon (if using) until smooth and well combined.
- Gently fold the coffee mixture into the whipped cream using a spatula. Be careful not to overmix.
- If using, stir in the chocolate chips.Pour the mixture into a freezer-safe container and smooth out the top.
- Cover with plastic wrap or a lid and freeze for 4-6 hours (or overnight for the best texture).
- Scoop out a generous portion and enjoy!
Notes
- For a stronger coffee flavor, use a dark roast instant coffee or an extra shot of espresso.
- Let the ice cream sit at room temperature for 5 minutes before scooping for the creamiest texture.
- Store in an airtight container in the freezer for up to 2 weeks.
- Don't forget to rate and comment below if you try this recipe! I love hearing from you all!