Homemade Coffee Ice Cream

Ingredients

• 240 ml Strong brewed coffee (Chilled; diluted espresso or concentrated brewed coffee may be used.)
• 240 ml Heavy whipping cream (Very cold, with approximately 30–35% fat.)
• 200 g Sweetened condensed milk (Adjust to taste according to the desired sweetness.)
• 1 tsp Vanilla extract (Optional, to round out the flavor.)
• 1 tbsp Instant coffee (Optional; intensifies the coffee flavor. Dissolve it in the brewed coffee before chilling.)

Steps

1. 1

   Prepare the strong coffee. If you want a more intense flavor, dissolve the instant coffee in the hot coffee. Let it cool completely; do not mix it hot with the cream.

2. 2

   Place the cold whipping cream in a large bowl. Beat it with a mixer at medium-high speed until soft peaks form and it retains its volume, without turning into butter.

3. 3

   Add the condensed milk, completely chilled coffee, and vanilla extract to the whipped cream. Fold them in with a spatula until the mixture is smooth and airy.

4. 4

   Pour the mixture into an airtight container and spread it into an even layer. Cover the surface and seal the container to prevent ice crystals from forming.

5. 5

   Freeze for at least 4 hours, or until the ice cream is firm. For a softer texture, stir the mixture after 1 hour of freezing and cover it again.

6. 6

   Let the ice cream sit at room temperature for 5–10 minutes before serving. Scoop and serve immediately; you can garnish it with coffee beans, cocoa, or a little grated chocolate.

Notes

The provided source does not contain a usable recipe: the description includes only generic YouTube text, and the transcript is a song lyric unrelated to cooking. Therefore, the ingredients, quantities, and instructions are an approximate reconstruction based solely on the video title. Store the ice cream in an airtight container for up to approximately 2 weeks; let it soften for a few minutes before serving.

Nutrition per serving

• dessert
• ice cream
• coffee
• no-bake
• frozen
• homemade
• vegetarian