Coffee Flavored Ice Cream
Espresso powder flavors this smooth and creamy coffee flavored ice cream.
Ingredients
- 1 tablespoon 1 packet instant espresso powder
- 2 tablespoons hot water at least 110F
- 2 cups heavy cream
- 1 can 14 ounces sweetened condensed milk
- ½ cup mini chocolate chips optional
Instructions
- In a small bowl, stir together the instant espresso powder and hot water until no lumps remain; set aside to cool.
- Add the heavy cream to the bowl of a stand mixer fitted with the whisk attachment. Start on low speed and gradually work up to high speed, beating the cream until it becomes thick and forms stiff peaks, about 2 minutes.
- Add the sweetened condensed milk and espresso.
- Gently fold them into the whipped cream.
- Optional: Fold in the mini chocolate chips.
- Transfer the mixture to a loaf pan or silicone ice cream container and wrap it tightly with plastic wrap. Place it in the freezer for at least 10 hours.
- Scoop and serve with your favorite toppings.
- Store wrapped in the freezer for up to one month.
Notes
- Instant espresso powder gives an intense coffee flavor to our ice cream.
- The hot water helps dissolve the espresso so we aren't left with any huge chunks of espresso powder.
- The heavy cream whips into a smooth, soft ice cream. Unfortunately, you cannot substitute lower fat milks in this recipe; it must be heavy cream!
- Sweetened condensed milk sweetens the ice cream and prevents it from freezing solid.
- The mini chocolate chips are optional and provide a crunch and hint of chocolate. I highly recommend using mini chips as the regular size tend to freeze in really hard chunks. If you don’t have mini chips, just give the regular chips a rough chop before you add them in.