Scoop Up Some Homemade Coffee Ice Cream for Summer
National Ice Cream Month Is the Perfect Excuse for a Frosty Treat
When it comes to summer treats, nothing is quite as refreshing as a big scoop of ice cream. It’s no surprise that July is in fact National Ice Cream Month, and we’ve decided to beat the heat with a coffee twist on this homemade dessert. Instant espresso powder lends plenty of delicious flavor to the mix, and with just three ingredients (plus toppings!) this is an easy and delicious way to celebrate our new favorite month.
No Churn, No Problem
We know not everyone has an ice cream maker, but don’t worry – this recipe doesn’t need one! You can still get a rich and creamy dessert without extra churning. The base recipe, adapted from Nigella Lawson, uses heavy whipping cream to give the mixture volume as you whisk it together. Much like Dalgona coffee, an electric mixer will make this process much easier – but, if you’re up for a workout, you can whip it up entirely by hand.
What You’ll Need for Coffee Ice Cream
While you won’t need any fancy equipment, you will need something to freeze your mixture in. We recommend a metal loaf pan, which helps the ice cream freeze faster than a glass option.
In addition, you’ll need to gather up your ingredients. For classic coffee ice cream, you’ll need heavy whipping cream, sweetened condensed milk, and instant espresso powder (or instant coffee). From there, you’re free to get creative – we love vanilla as an add-in, and chocolate chips are always a favorite. Or, for more autumnal flavors, try adding warm spices like cinnamon and nutmeg. Coffee ice cream is the perfect base for tons of delicious combinations.
Serving It Up
No-churn ice creams generally need to sit on the counter to soften for a few minutes before serving, so be sure to calculate the wait time in when the craving strikes! Wetting the scoop beforehand will also make serving a breeze.
Just as with mix-ins, coffee ice cream is the ideal canvas for whatever toppings you’d like. For true coffee mavens, you can even dust your scoops with espresso powder. Or, make the ice cream the topping – add a scoop to your cold brew for a deliciously caffeinated float. It’s all up to you!
Ingredients
1 1/4 cup heavy whipping cream, chilled
2/3 cup sweetened condensed milk
2 tbsp instant espresso powder
Directions
Whisk together sweetened condensed milk and instant espresso powder until combined.
Add cream and whip until it reaches soft peaks.
Put into an airtight container and freeze for at least 6 hours.
Serve and enjoy!