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Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 2 tablespoons instant coffee or espresso powder (adjust to taste)
- 1 teaspoon vanilla extract (optional, for added depth)
Directions:
- Mix the Base: In a mixing bowl, combine the heavy cream, whole milk, and sugar. Whisk until the sugar is completely dissolved.
- Add the Coffee Flavor: Stir in the instant coffee or espresso powder. Whisk until fully dissolved and the mixture is smooth. Add vanilla extract if using.
- Chill the Mixture: Cover and refrigerate the mixture for at least 2–3 hours, or until very cold. This step helps the ice cream churn better and results in a creamier texture.
- Churn the Ice Cream (if using an ice cream maker):
Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually 20–25 minutes, until it reaches a soft-serve consistency. - No-Churn Option:
If you don’t have an ice cream maker, whip 2 cups of chilled heavy cream until stiff peaks form. In a separate bowl, mix the condensed milk, coffee, and vanilla. Gently fold the coffee mixture into the whipped cream. Freeze in a covered container for at least 6 hours or overnight. - Freeze & Serve: Transfer the churned or no-churn mixture to a freezer-safe container. Freeze for 4–6 hours until firm. Let sit at room temperature for 5 minutes before scooping.
Nutritional Information:
⏰ Prep Time: 10 mins | ❄️ Chill/Freeze Time: 6 hours | ⏳ Total Time: 6 hours 10 mins
⚡ Calories per serving: Approx. 250 | 🍽️ Servings: 6
