No-Churn Coffee Ice Cream

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As the weather gets warmer and warmer, it’s time for ice cream!  Here is an easily customizable coffee ice cream that you can make at home without an ice cream maker.  You can decide for yourself how strong of a coffee flavor you want, whether you want any mix-ins, etc.

 

No-Churn Coffee Ice Cream
Adapted from Food Network

Yield: 6 cups ice cream

  • 14-ounce can sweetened condensed milk
  • 2-3 tablespoons espresso powder (depending on how strong of a coffee flavor you prefer)
  • 2 teaspoons vanilla extract
  • Pinch fine salt
  • 2 cups heavy cream, cold
  • 12 crushed chocolate sandwich cookies (optional)

 

  1. Chill a 9″ x 5″ metal loaf pan.
  2. Whisk together the condensed milk, espresso powder, vanilla, and salt in a large bowl.  Set aside.
  3. Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes.
  4. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended.
  5. Pour into metal loaf pan and freeze, covered, until thick and creamy, like soft-serve, about 2 hours.
  6. Swirl in crushed chocolate cookies (if using) with a spoon.
  7. Continue to freeze, covered, until solid and scoopable, about 3 hours more.

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