No-Churn Coffee Ice Cream
Celebrate summer with an easy ice cream, using Nigella Lawson's awesome recipe (slightly adapted), with no churning involved!
- 1 1/4 c. Heavy cream
- 2/3 c. Sweetened, condensed milk
- 2 Tb. Espresso instant coffee granules (I used Cafe Bustelo)
- 2 Tb. Kahlua (or espresso liquor, as the original recipe calls for)
Place condensed milk and Kahlua in refrigerator the night before making ice cream.
Place a large mixing bowl in the freezer for 15 minutes before making ice cream.
Add heavy cream to the cold mixing bowl. Using a large whisk, whip the cream until soft peaks form. Add condensed milk, coffee and Kahlua. Mix gently to combine, then whisk until the mixture achieves a thick, but soft and ribbony consistency.
Transfer the mixture to a loaf pan (or a lidded, quart container) and freeze for 6 hours or overnight.
Serve in a bowl OR place a scoop between two cookies for a special treat!
Note 1: when you remove the ice cream from the freezer, you'll find that it melts super-fast, so be prepared to serve it or scoop it between cookies before it gets too 'melty' (although, that's actually not such a bad thing!).
Note 2: If making ice cream sandwiches, this mixture will make about 8 medium-sized sandwiches, depending on your cookie variety, and how much you fill them.