Creamy Coffee Ice Cream

No-Churn Coffee Ice Cream.

Great homemade ice cream doesn’t need a fancy appliance, just a few simple ingredients and a love for flavour.

This recipe combines my two great loves, coffee and ice cream, into one silky, indulgent treat. It’s wonderfully simple: whisk everything together, pop it into the freezer, and wait for magic to happen. I love making this for a summer BBQ, it’s the kind of dessert that feels like a reward at the end of a warm afternoon. Whether served on its own or alongside a slice of something chocolatey, it’s guaranteed to disappear quickly.

Rich, refreshing, and irresistibly smooth, this coffee ice cream is proof that the best desserts don’t need to be complicated. Just a bit of time, a touch of patience, and a spoon ready for that first taste.

The best part of this recipe, is you can substitute the Coffee flavoured ingredients for almost anything.

Ingredients

• 600ml double cream (Double Cream has a higher fat content which makes the Ice cream smoother and richer)

• 350g condensed milk

• 4 tbsp instant coffee powder

• 4 tbsp espresso liqueur (optional, but adds depth - I prefer Kahlua)

Method

In a large bowl, whisk all ingredients together until soft peaks form.
Pour into an air tight container and freeze for at least 6 hours or overnight.
Scoop and serve straight from the freezer.