This is the most brilliant ice cream ever! The addition of coffee liqueur insures that the mixture will not freeze completely, leaving you with a soft, instant-serve scoop of wonderment.
2/3 cup sweetened condensed milk
2 tbs. instant espresso powder
2 tbs. espresso liqueur
1 1/4 cups heavy cream
Put the sweetened condensed milk in a bowl and stir in the espresso powder and liqueur. In a separate bowl, whisk the cream until it reaches soft peaks. Fold the cream into the condensed milk mixture, then pour into an air-tight freezable container. Freeze for at least 6 hours before serving.
One thought on “One-Step No-Churn Coffee Ice Cream”
This looks so easy, delightful, and refreshing! 😀 And I’m sure my Mom would LOVE it, being a coffee lover. I must try it! ❤
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