Few things are better at the end of a hot day than a beautiful homemade ice cream! Today I bring you a wonderful condensed milk ice cream recipe, and the great thing about this recipe is that it’s not only simple to prepare, but it’s an ice cream recipe that doesn’t require the use of an ice cream machine, which means anyone can make this recipe, you just need a freezer! ;D
The version for today is coffee, and I have to admit it’s delicious, but it gets even better if you use high-quality instant coffee, like the gold variety. I think basic instant coffee tends to have a flavor that’s too roasted, too harsh, almost burnt, but gold coffee tends to be creamier and more flavorful. This is a great ice cream base, pure and simple, and with it you can combine and make all kinds of different variations. In this case, it’s plain with coffee and with a nice touch of chocolate, it was divine!
It’s also a good idea to only add coffee to half of the ice cream, so after the ice cream is ready you have the contrast of cream ice cream and coffee ice cream, which is always more flavorful and interesting to eat than just coffee coffee coffee ;D Let’s get to the recipe!
No-Churn Homemade Coffee and Cream Ice Cream
When life gives you hot days, make homemade ice cream! Because let's be honest, nothing beats the satisfaction of eating something you made yourself... especially when it's this delicious! ;D
Ingredients
- Greek Yogurt – 125g
- Cream – 200ml
- Condensed Milk – 1 can (+/- 400g)
- Instant Coffee – 40g (Gold variety)
- Dark Chocolate – Grated to taste
Directions
- Start by whipping the cream (very cold) until stiff.
- Add the Greek yogurt and condensed milk, mix well, and the ice cream base is ready.
- Divide into two parts, add the instant coffee to one part, and mix until dissolved.
- Put both parts in an airtight container and place in the freezer. I tried to pour both parts in a circle so that they are evenly distributed. You can grate a little dark chocolate on top at the end.
- Freeze for at least 12 hours for the ice cream to set completely, and that’s it! Bon appétit!
Make sure your heavy cream is very cold before whipping for best results.
If you don’t have gold instant coffee, dissolve regular instant coffee in a tiny bit of hot water first to avoid grittiness.
For easier scooping, let the ice cream sit at room temperature for 5-10 minutes before serving.
Store in an airtight container with plastic wrap pressed directly onto the surface to prevent ice crystals.
This recipe for No-Churn Homemade Coffee and Cream Ice Cream was originally created on BakeAfter.com. Esta receita de Gelado Cremoso de Leite Condensado com Café foi publicada em português no Iguaria.com.
Nutrition
Per Serving: 284 calories; 15 g fat; 28.8 g carbohydrates; 4.4 g protein.Did you try this recipe?
Let me know how it turned out for you! What kind of ice cream flavours do you like? Leave a comment below ;D
