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Creamy Coffee Ice Cream
This coffee ice cream is rich, creamy, and packed with bold espresso flavor—perfect for coffee lovers looking for a chilled dessert fix! With just a few ingredients and no ice cream maker needed, it’s your go-to frozen treat all year long.
Craving more easy frozen desserts like this? Visit the no-churn ice cream section at Tinsuf.com for creamy ideas that’ll cool you down and wake up your taste buds.
Ingredients
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350 ml whipping cream (cold)
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3 tablespoons instant coffee (or espresso powder)
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290 ml sweetened condensed milk
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Chocolate chips or curls for garnish
Directions
Whip the Cream
Pour the whipping cream and instant coffee into a chilled mixing bowl. Beat with an electric mixer until stiff peaks form.
Fold in Sweetened Milk
Add the sweetened condensed milk and gently fold it into the whipped mixture until smooth and creamy. Avoid over-mixing to keep the texture airy.
Freeze
Transfer the mixture to a freezer-safe container. Smooth the top, cover, and freeze for at least 6 hours, ideally overnight (up to 24 hours).
Serve & Decorate
Scoop into bowls or cones, and top with chocolate chips, shavings, or a drizzle of chocolate syrup. Enjoy immediately!
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Time & Yield
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Prep Time: 10 minutes
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Freeze Time: 6–24 hours
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Total Time: 10 minutes + chill
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Servings: About 6 scoops
Tips & Tricks
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For faster whipping, chill the bowl, cream, and beaters beforehand.
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Add a splash of coffee liqueur or vanilla extract for extra flavor.
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Swirl in caramel or cookie crumbs for a gourmet twist.
FAQs
Q: Can I use brewed coffee instead of instant?
A: It’s best to use instant coffee for this recipe so it blends smoothly without adding extra liquid.
Q: How long will this ice cream last in the freezer?
A: Store it in an airtight container for up to 2 weeks. It’s freshest within the first week!
For more frozen delights and quick dessert inspiration, head to the dessert recipes collection on Tinsuf.com and beat the heat with flavor!
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