No Churn Coffee Ice Cream

While it is winter, and at home it’s kinda cold, at the moment DH and I are on vacation in sunny Florida and are indulging in walking on the beach and sunning ourselves like lizards on a rock.

This kind of weather makes you think of ice cream

and I’d like to share with you this ridiculously easy recipe which I’ve seen different versions of but went more or less with Nigella’s version. * This contains 4, count ’em, 4 ingredients, you don’t need an ice cream maker, don’t have to re-beat the ingredients and just whip them all together, pop in a container and freeze. That’s it and you serve straight from the freezer, not necessary to let it stand since the texture is medium frozen so it’s servable right away.

So gather your ingredients

As you can see, all you need is cold heavy cream, sweetened condensed milk, instant espresso type coffee powder (I had some Starbucks via around) and vanilla extract.

Put the COLD whipping cream in a bowl and start whipping the cream. (The cream must be cold so it will whip up properly).

Once the cream has reached a stiffened consistency, pour the condensed milk and vanilla into the whipped cream and briefly whip into the whipped cream. Note below it changes the color to a light tan. That’s fine. Then add the espresso powder on top.

Beat together just till incorporated throughout and spoon into a pan or container.

Cover tightly and pop into the freezer and freeze at least 6 hours. This doesn’t get “hard” frozen. It’s smooth, creamy and delicious and so easy to prepare you will make it again and again. I particularly like to serve this with a hot cup of coffee on the side to get that hot and cold coffee thing going on. Enjoy every bite!

No Churn Coffee Ice Cream

1¼ cups heavy cream (250 ml) cold from the fridge

1 cup sweetened condensed milk (340 grams)

1 teaspoon vanilla extract

2 tablespoons instant espresso powder

Directions: 

Make sure the heavy cream is thoroughly chilled or it will not whip properly. Place cream in a bowl and whip till peaks form nicely. Add the condensed milk and vanilla and whip briefly till incorporated. Place the espresso powder on top of the mixture and whip just till coffee powder is fully incorporated into it and no streaks remain. Pour the mixture into a pan or container and cover tightly with tin foil, plastic wrap or snap lid cover. Place in freezer and freeze at least 6 hours. Serve straight from the freezer, this is medium frozen and ready to eat immediately, it never gets “hard” frozen. Smooth and creamy and delicious.

* https://www.nigella.com/recipes/one-step-no-churn-coffee-ice-cream