Tag: Coffee Ice Cream

No-Churn Coffee Ice Cream

I’m not a coffee drinker. I’ve tried it once or twice, but the flavor is just not appealing to me. I will enjoy a Caramel Frappucino once in a while from Starbucks, but the caramel and whipped cream really mask any coffee flavor. And in the Fall, I may get a Pumpkin Spice Latte, but the flavor of coffee is still there which makes it a bit hard to swallow so half a cup and I’m good. One coffee item that I do enjoy without any reservations is coffee ice cream. Yes, the coffee flavor is there, but it’s not that strong and thanks to the sweetness of ice cream it’s tolerable. So, to kick off Summer 2023 I am sharing a recipe for a No-Churn Coffee Ice Cream.

If you’ve never made ice cream at home, you are missing out. It’s super simple, you can control how sweet it is, what the ingredients are and you can get quite creative with the flavors. Initially I was using an ice cream maker to make ice cream, but, once I discovered no-churn ice cream I haven’t broken out that machine since. I just beat all of the ingredients together, transfer it to a loaf pan and then freeze it overnight.  

This coffee ice cream tasted just as good as my favorite store-bought one. If you like your coffee on the stronger side, you could use an extra half or full tablespoon of the coffee granules.

No Churn Coffee Ice Cream

Ingredients:

2 tablespoons instant coffee granules

1/4 cup boiling hot water

2 cups heavy cream

1 14oz. can sweetened condensed milk

1 teaspoon vanilla extract

Directions:

Line a 9×5-inch loaf pan with wax paper leaving an overhang and set aside.

In a measuring cup stir together the coffee and water and let cool for a few minutes.

In a medium bowl beat the heavy cream with a hand mixer on medium speed until stiff peaks form. Add in the cooled coffee, condensed milk and vanilla extract and beat together on low speed until well combined.

Pour into the prepared loaf pan and cover tightly with a piece of wax paper and aluminum foil and freeze at least 8 hours or overnight.

Recipe first appeared on Bead Yarn & Spatula

Homemade No Churn Coffee-Caramel Ice Cream

It’s the first day of summer and while the day started off rainy the sun has finally made an appearance. Are you ready and excited for the summer? I’ve been doing a good amount of yard work to get my yard ready. It seems like wherever I look there is a weed to pull or a tree/bush to trim back, it just never ends. Summer is synonymous with one of my favorite treats… Ice Cream. Granted, I can eat ice cream in the winter, but, the warmer days are definitely prime time for an ice cream treat. I was racking my brain to think of an ice cream flavor to make but I was coming up empty. I think I have too many things running around in my mind and a slew of mental to-do lists to focus on one thing. And then, just in time, the current issue of Food Network magazine showed up in my mailbox and wouldn’t ya’ know they had 3 recipes for no-churn ice cream. Granted, I do have an ice cream maker, but, the simpler the better sometimes (usually all the time to be honest.) I settled on trying the No Churn Coffee-Caramel Ice Cream. A little disclaimer, the original recipe included toffee chips with I decided to omit.

The prep time for making this ice cream took me less than 10 minutes. In a large bowl I whisked together condensed milk, espresso powder (I used Café Bustelo Espresso Instant Coffee), heavy cream and salt until it was smooth. You will have speckles from the espresso powder, don’t worry, once you incorporate the whipped heavy cream the speckles will go away. Speaking of the whipped heavy cream, in another large bowl beat heavy cream on medium-high speed until stiff peaks form. Fold half of the whipped cream into the condensed milk mixture until fully combined and then fold in the remaining whipped cream until completely incorporated. I tasted the mixture at this point and it tasted like my favorite coffee flavored ice cream…. YUM! I would have been happy to just put this in the freezer, but, I decided to follow the recipe and added in dulce de leche (a milk-based caramel) and then swirled it in the mixture. I transferred the mixture to a 9×5 metal loaf and dotted the top of the mixture with more dulce de leche. I covered the pan with plastic wrap and then placed it in the freezer.

The next day I enjoyed a scoop or two and it was delish! The coffee and dulce de leche flavor go together so well. I’ll definitely be making this again a few more times during the summer (and winter.)

Looking for more ice cream flavors to try… Check out some of my previous ice cream posts:

Malted S’mores Ice Cream

Blueberry Vanilla Ice Cream

Pumpkin Ice Cream

Lavender Vanilla Ice Cream

 

No Churn Coffee-Caramel Ice Cream

Ingredients:

3 / 4 cup sweetened condensed milk

2 tablespoons instant espresso powder

1 1 / 2 cups plus 1 tablespoon heavy cream

Pinch of salt

1 / 3 cup dulce de leche

 

Directions:

In a large bowl whisk together the condensed milk, espresso powder, 1 tablespoon heavy cream and salt.

In a separate large bowl beat the remaining heavy cream with a mixer on medium-high speed until stiff peaks form. Using a rubber spatula fold half of the mixture into the condensed milk mixture until combined and then fold in the remaining heavy cream until completely incorporated and no white streaks remain. The color will look like coffee with milk added in.

Dot the mixture with the dulce de leche and using the rubber spatula swirl the dulce de leche into the mixture. Transfer to a 9×5 metal loaf pan and then top with more dulce de leche. Cover with plastic wrap and freeze for at least 6 hours or overnight.

Recipe from Food Network