THE Coffee Ice Cream
THE Coffee Ice Cream
Ingredients
- 15 g instant coffee
- 60 ml hot water
- 100 g powdered sugar
- 200 g chilled whipped cream
- 50 g condensed milk
Instructions
- 1
In a medium-sized bowl, dissolve the instant coffee in the hot water. Stir until completely dissolved.
⏱️ 1 min
- 2
Add the powdered sugar to the coffee mixture. Using an electric mixer or whisk, beat for 3 to 4 minutes until the mixture is smooth and frothy.
⏱️ 4 min
- 3
Gently fold in the chilled whipped cream and condensed milk into the coffee mixture. Continue to fold until all ingredients are fully combined and no streaks remain.
⏱️ 5 min
- 4
Pour the combined ice cream mixture into a freezer-safe container. Cover the container tightly with a lid or plastic wrap.
⏱️ 1 min
- 5
Place the container in the freezer and freeze overnight, or for at least 8 hours, until the ice cream is firm.
⏱️ 480 min
- 6
Once frozen, scoop the homemade coffee ice cream into a cone or enjoy it straight from the bowl.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
THE Coffee Ice Cream
- 15 g instant coffee
- 60 ml hot water
- 100 g powdered sugar
- 200 g chilled whipped cream
- 50 g condensed milk
Instructions
- 1
In a medium-sized bowl, dissolve the instant coffee in the hot water. Stir until completely dissolved.
⏱️ 1 min - 2
Add the powdered sugar to the coffee mixture. Using an electric mixer or whisk, beat for 3 to 4 minutes until the mixture is smooth and frothy.
⏱️ 4 min - 3
Gently fold in the chilled whipped cream and condensed milk into the coffee mixture. Continue to fold until all ingredients are fully combined and no streaks remain.
⏱️ 5 min - 4
Pour the combined ice cream mixture into a freezer-safe container. Cover the container tightly with a lid or plastic wrap.
⏱️ 1 min - 5
Place the container in the freezer and freeze overnight, or for at least 8 hours, until the ice cream is firm.
⏱️ 480 min - 6
Once frozen, scoop the homemade coffee ice cream into a cone or enjoy it straight from the bowl.
⏱️ 1 min