Coffee Condensed Milk Ice Cream is an incredibly simple yet decadent no-churn frozen treat that bypasses the need for an ice cream maker, making homemade ice cream accessible to everyone. Its rich, creamy texture and intense coffee flavor make it a perfect dessert for any occasion.
Key Ingredients for Coffee Condensed Milk Ice Cream:
- 1 can (14 ounces) sweetened condensed milk, chilled
- 2 cups heavy whipping cream, very cold
- 2 tablespoons instant espresso powder or finely ground coffee
- 1 teaspoon vanilla extract
- Optional: 1/4 cup chocolate syrup or a few drops of coffee liqueur for an extra kick.
How to Make Coffee Condensed Milk Ice Cream:
Get ready for a treat that’s ridiculously easy to make and promises pure frozen bliss! This Coffee Condensed Milk Ice Cream recipe is a dream for coffee lovers, requiring minimal effort for maximum reward. With its unbelievably creamy texture and intensely satisfying coffee flavor, it’s guaranteed to become a new favorite. Expect to whip up this delightful dessert in about 10 minutes of active prep time, plus freezing.
Step-by-Step Instructions:
- In a small bowl, dissolve the instant espresso powder (or finely ground coffee) in the vanilla extract. Set aside. If using coffee liqueur, you can add it here or directly into the cream mixture later.
- Pour the chilled heavy whipping cream into a large, cold mixing bowl. Using an electric mixer (handheld or stand mixer with whisk attachment), whip the cream on medium-high speed until stiff peaks form. This means when you lift the whisk, the cream should stand up straight without falling. Be careful not to over-whip, or you’ll end up with butter!
- Add the chilled sweetened condensed milk to the whipped cream. Gently fold it in with a spatula until just combined. You want to keep as much air in the whipped cream as possible, so avoid vigorous stirring.
- Pour in the dissolved espresso mixture (and optional chocolate syrup or liqueur if using). Fold gently again until the coffee flavor is evenly distributed and you see swirls or streaks of coffee color throughout the mixture.
- Pour the ice cream mixture into a freezer-safe container, such as a loaf pan or a bowl with a lid. Smooth the top with your spatula.
- Cover the container tightly. If using a loaf pan, you can cover it with plastic wrap pressed directly onto the surface of the ice cream to prevent ice crystals, then add a lid or foil.
- Freeze for at least 6 hours, or preferably overnight, until firm and scoopable.
Why You’ll Love This Coffee Condensed Milk Ice Cream:
You’ll absolutely adore this Coffee Condensed Milk Ice Cream for its unbelievably rich and velvety smooth texture, a direct result of the magical combination of sweetened condensed milk and whipped cream. This isn’t just any ice cream; it’s a delightful escape that rivals any expensive scoop shop purchase, proving that gourmet desserts can be budget-friendly when made at home. The intense, aromatic coffee flavor is perfectly balanced, creating a satisfying depth that lingers delightfully on your palate, making it an irresistible treat for any coffee aficionado.
Unlike traditional ice cream recipes that demand constant stirring or a specialized machine, this no-churn marvel comes together in minutes, freeing up your time to simply anticipate the deliciousness. Imagine the pure joy of digging into a bowl of this homemade perfection, perhaps with a drizzle of extra condensed milk or some chocolate shavings – it’s a simple pleasure that elevates ordinary moments into extraordinary ones. So, why wait for a special occasion? Treat yourself to this easy, economical, and incredibly flavorful Coffee Condensed Milk Ice Cream by clicking below and getting started today!
Storing and Reheating Tips:
Properly storing your Coffee Condensed Milk Ice Cream is key to enjoying its creamy texture even after freezing. For best results, keep it in an airtight, freezer-safe container. Press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream before sealing the lid to prevent ice crystal formation and freezer burn. It will stay deliciously fresh for up to 2 weeks when stored correctly in the freezer.
While you don’t “reheat” ice cream, if it becomes too hard to scoop straight from the freezer, simply leave it at room temperature for 5-10 minutes to soften slightly before serving. This brief tempering period will allow you to achieve the perfect scooping consistency and fully appreciate its delightful texture and flavor.
Final Thoughts:
This Coffee Condensed Milk Ice Cream is a testament to how simple ingredients can yield truly spectacular results. It’s incredibly satisfying, surprisingly easy, and a delightful way to enjoy a gourmet dessert at home. Give it a try – your taste buds will thank you!
Coffee Condensed Milk Ice Cream
Ingredients
Equipment
Method
- In a small bowl, dissolve the instant espresso powder (or finely ground coffee) in the vanilla extract. Set aside. If using coffee liqueur, you can add it here or directly into the cream mixture later.2 tablespoons instant espresso powder or finely ground coffee, 1 teaspoon vanilla extract
- Pour the chilled heavy whipping cream into a large, cold mixing bowl. Using an electric mixer (handheld or stand mixer with whisk attachment), whip the cream on medium-high speed until stiff peaks form. This means when you lift the whisk, the cream should stand up straight without falling. Be careful not to over-whip, or you’ll end up with butter!2 cups heavy whipping cream
- Add the chilled sweetened condensed milk to the whipped cream. Gently fold it in with a spatula until just combined. You want to keep as much air in the whipped cream as possible, so avoid vigorous stirring.1 can sweetened condensed milk
- Pour in the dissolved espresso mixture (and optional chocolate syrup or liqueur if using). Fold gently again until the coffee flavor is evenly distributed and you see swirls or streaks of coffee color throughout the mixture.1/4 cup chocolate syrup, a few drops coffee liqueur
- Pour the ice cream mixture into a freezer-safe container, such as a loaf pan or a bowl with a lid. Smooth the top with your spatula.
- Cover the container tightly. If using a loaf pan, you can cover it with plastic wrap pressed directly onto the surface of the ice cream to prevent ice crystals, then add a lid or foil.
- Freeze for at least 6 hours, or preferably overnight, until firm and scoopable.