Bold coffee flavor meets no-churn ease. Just whip, mix, freeze, and scoop.
Prep Time: 10 minutes
Freeze Time: 2–4 hours
Yield: About 1 liter (serves 6)
Ingredients
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2 cups (450 ml) heavy whipping cream, cold
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2 tbsp + 2 tsp (40 ml) instant coffee granules
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¾ cup (200 g) sweetened condensed milk
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½ cup chocolate chips (optional, for topping or mixing)
Instructions
Step 1: Whip the Cream
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In a chilled mixing bowl, combine the whipping cream and instant coffee granules.
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Beat with a hand or stand mixer until soft peaks form—light, thick, and smooth.
Step 2: Mix in Sweetness
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Add the condensed milk.
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Beat again until fully combined and creamy.
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Scrape the bowl with a spatula to make sure everything is evenly mixed.
Step 3: Freeze
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Pour the mixture into a shallow freezer-safe container.
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Smooth the top and press a piece of plastic wrap directly onto the surface (optional but reduces ice crystals).
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Freeze for at least 2 hours, or until firm.
Step 4: Scoop and Serve
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When ready, scoop into bowls and sprinkle chocolate chips on top.
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Serve immediately—or keep it your sweet little secret.
Pro Tips
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Freeze your tools: Chill the bowl and beaters for 10 mins before whipping.
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Use bold instant coffee: Go for espresso-style for the best flavor hit.
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Customize: Add swirls of caramel, crushed cookies, or chopped nuts before freezing.
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Storage: Keeps well in the freezer for up to 2 weeks. Let soften 5 mins before scooping.
❓ FAQs
Can I use brewed coffee?
No—too watery. Instant coffee gives intense flavor without diluting the mix.
Can I use decaf?
Yes! Use your favorite decaf instant for all the flavor minus the buzz.
Can I make this vegan?
Yes—use coconut cream instead of whipping cream and sweetened condensed coconut milk.
How strong is the coffee flavor?
It’s bold and creamy. For a real kick, add another teaspoon of coffee granules.
Want a flavored version next? I can whip up ideas like Mocha Crunch, Tiramisu Swirl, or even Hazelnut Latte Ice Cream—no machine needed. Let me know!
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