Easy Homemade Coffee Ice Cream

Homemade Coffee Ice Cream: Smooth, Creamy & Bold!

Ingredients (Makes about 1 quart):

For the coffee base:

2 cups heavy cream

1 cup whole milk

1/2 cup granulated sugar

1/4 teaspoon salt

2 tablespoons instant coffee granules (or espresso powder)

1 teaspoon vanilla extract

For the whipped topping:

1 (14 oz) can sweetened condensed milk

1 teaspoon pure vanilla extract

Instructions:

Dissolve the coffee:

In a small saucepan over low heat, combine the heavy cream, whole milk, sugar, and salt. Heat gently, stirring occasionally, until the sugar dissolves and the mixture is warm (do not boil).

Remove from heat and stir in the instant coffee granules (or espresso powder) until fully dissolved. Let the mixture cool slightly.

Chill the coffee base:

Once the coffee mixture has cooled slightly, stir in the vanilla extract.

Transfer the mixture to a bowl or container and refrigerate for at least 2 hours (or overnight) until completely chilled.

Whip the cream:

In a large mixing bowl, beat the chilled coffee mixture with a hand mixer or whisk until soft peaks form. This will help incorporate air for a lighter texture.

Fold in the sweetened condensed milk:

In a separate bowl, mix the sweetened condensed milk with 1 teaspoon of vanilla extract.

Gently fold the sweetened condensed milk into the whipped coffee mixture until fully combined. Be careful not to deflate the whipped cream.

Freeze the ice cream:

Pour the mixture into a loaf pan or airtight container. Smooth the top with a spatula.

Cover the surface with plastic wrap (to prevent ice crystals) and freeze for at least 6 hours, or overnight, until firm.

Serve and enjoy:

Scoop the coffee ice cream into bowls or cones and garnish with chocolate shavings, crushed cookies, or a drizzle of caramel sauce if desired.

Pair with a hot cup of coffee for the ultimate coffee lover’s experience!

Enjoy your Homemade Coffee Ice Cream.

Don’t forget to share your Homemade Coffee Ice Cream!

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