No-churn coffee ice cream

2019-07-17 | By Magdalini Zografou

This is one of the easiest ice creams to make and perhaps one of the most creamy and smooth. Rich, with a strong but not overwhelming coffee flavour, and sweet, without any hint of milkiness from the sweetened condensed milk. It is reminiscent of decadent, icy, flavoured coffees that are perfect for a blistering hot day.

I like to call this a one-in-two dessert, because when you eat it, you not only get your sweet kick but your caffeine boost as well. The best way to end a meal in my book.

This ice cream is perfect for those who don’t have an ice cream machine, since only a mixer is needed. It’s ideal for anyone who wants to spend the least time possible in the kitchen during a hot day but still have homemade ice cream.

The magical thing about this ice cream is that you can eat it straight from the freezer as it stays creamy and soft for days. There are two reasons why this happens: first, the low water content of the ice cream prevents the formation of ice crystals and secondly, the addition of alcohol in the form of the coffee liqueur.

It may be calorific, and perhaps not the ice cream of choice for those who want to have a summer beach-body, but sometimes it’s fun to splurge on desserts and foods that make you happy, don’t you agree?

Note: No fancy coffee, special beans or grinding your coffee is needed for this ice cream; just some good quality, strong espresso powder.

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Ingredients

(Yields around 850 grams)

300 millilitres cream, full-fat (35%), cold

180 grams sweetened condensed milk

8 grams (2 tablespoons) instant espresso powder

30 millilitres (2 tablespoons) coffee liqueur (like Kahlua)

A pinch of sea salt

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In the bowl of your stand mixer (or in a large bowl), add all five ingredients and using the whisk attachment (or a hand-held mixer), whisk on high speed until soft peaks form when you lift the whisk and the mixture is airy and fluffy like a light whipped cream.

Empty the mixture into a container suitable for the freezer, cover it and freeze for at least six hours before serving.

It’s addictive when served with a chocolate sauce poured on top.

It can be stored in the freezer for a week and stays soft, which means you can serve it straight from the freezer without having to wait for it to become scoop-able.

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About the author

Find Magdalini at mylittleexpatkitchen.blogspot.com – A Greek girl cooking in her little expat kitchen in the Netherlands.