Espresso Ice Cream (No-Churn)

This recipe for Espresso Ice Cream yields a creamy and robust coffee-flavoured ice cream that tastes like a Vietnamese Iced Coffee. It's a simple recipe that is easy to whip up requiring no fancy equipment.

Course Dessert

Cuisine American, Asian, Vietnamese

Prep Time 5

Freezing Time 6

Total Time 6 5

Servings

Calories 250kcal

Author Michelle

Ingredients

185 ml heavy whipping cream cold, at least 36% MF (milkfat)
100 ml sweetened condensed milk
5 g instant espresso powder 2 sachets
2 teaspoon pure vanilla extract

Instructions

Pour the heavy whipping cream into a chilled bowl.
Whip the cream with a metal whisk, until it reaches almost stiff peaks.
In a separate bowl, stir together the condensed milk, instant espresso powder, and vanilla extract.
With a spatula, fold about ⅓rd of the whipped cream into the condensed milk mixture to lighten.
Pour the condensed milk mixture back into the whipped cream and fold to incorporate.
Transfer to a clean, freezer-safe jar and freeze for at least 6 hours or overnight before enjoying.

Nutrition