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.
Notes
For best results when storing, press parchment paper or plastic wrap directly onto the surface of the ice cream before sealing to prevent ice crystals. Stays fresh for up to 2 weeks. If too hard to scoop, let it temper at room temperature for 5-10 minutes.
