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In a small bowl or cup, add the 3 tablespoons of instant coffee. Add just enough water (about 1 tablespoon) to dissolve the coffee completely, stirring until the mixture is smooth and free of granules.

Pour the dissolved coffee mixture into a medium-sized mixing bowl. Add the 1 cup of sweetened condensed milk to the bowl.

Mix the coffee and condensed milk thoroughly with a whisk or spoon until fully combined and the mixture appears slightly thickened.

In a separate large mixing bowl, add the 2 1/2 cups of whipping cream.

Gently pour the coffee and condensed milk mixture into the whipping cream, ensuring it is evenly distributed throughout the cream.

Using a hand mixer or stand mixer fitted with a whisk attachment, beat the mixture on medium-high speed until it becomes thick, smooth, and creamy with a light and fluffy texture. This should take about 5-7 minutes.

Carefully transfer the whipped ice cream mixture to a freezer-safe container. Spread it out evenly across the surface of the container.

Cover the container tightly with a lid or plastic wrap and freeze for 2 to 3 hours, or until the ice cream is fully set and scoopable.

Once ready, scoop and serve the Amish Quick Coffee Ice Cream. It should be smooth, creamy, and full of rich coffee flavor.


In a small bowl or cup, add the 3 tablespoons of instant coffee. Add just enough water (about 1 tablespoon) to dissolve the coffee completely, stirring until the mixture is smooth and free of granules.

Pour the dissolved coffee mixture into a medium-sized mixing bowl. Add the 1 cup of sweetened condensed milk to the bowl.

Mix the coffee and condensed milk thoroughly with a whisk or spoon until fully combined and the mixture appears slightly thickened.

In a separate large mixing bowl, add the 2 1/2 cups of whipping cream.

Gently pour the coffee and condensed milk mixture into the whipping cream, ensuring it is evenly distributed throughout the cream.

Using a hand mixer or stand mixer fitted with a whisk attachment, beat the mixture on medium-high speed until it becomes thick, smooth, and creamy with a light and fluffy texture. This should take about 5-7 minutes.

Carefully transfer the whipped ice cream mixture to a freezer-safe container. Spread it out evenly across the surface of the container.

Cover the container tightly with a lid or plastic wrap and freeze for 2 to 3 hours, or until the ice cream is fully set and scoopable.

Once ready, scoop and serve the Amish Quick Coffee Ice Cream. It should be smooth, creamy, and full of rich coffee flavor.
