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–+ servings
2 cones of coffee ice cream in a glass
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5 from 6 votes

Coffee Ice Cream Recipe

Coffee Ice Cream Recipe, a delicious no-churn ice cream made with condensed milk and double cream. The best summer treat for grown-ups. Super simple, better than any store-bought ice cream.
Prep Time5 minutes
Freezing time4 hours
Total Time5 minutes
Course: Dessert
Cuisine: British
Servings: 8 servings
Calories: 209kcal
Author: Daniela Apostol

Ingredients

  • 300 ml double cream (heavy cream)
  • 175 ml condensed milk
  • 2 tablespoon expresso coffee powder
  • 1 teaspoon vanilla extract
Metric - US Customary

Instructions

  • Beat the double cream until it forms stiff peaks.
  • Add the condensed milk, coffee powder and vanilla extract.
  • Beat again for about 30 seconds until everything is well mixed together.
  • Pour the mixture into a plastic container that has a tight-fitting lid.
  • Freeze for at least 4 hours, ideally overnight.
  • To scoop the ice cream, leave it out for about 30 minutes, if the ice cream is too frozen.

Notes

  • Click on the US Customary link to see the measurements displayed in cups and ounces.
  • The servings can be adjusted by clicking the number next to Servings.

Nutrition

Calories: 209kcal | Carbohydrates: 14g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 59mg | Sodium: 43mg | Potassium: 153mg | Sugar: 12g | Vitamin A: 610IU | Vitamin C: 0.8mg | Calcium: 88mg | Iron: 0.1mg