Homemade Coffee Ice Cream

Name: Homemade Coffee Ice Cream
Prep time: 15 min
Cook time: 10 min
Total time: 265 min
Yield: 4 servings
Cuisine: Other
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.)

EnglishEspañol

Translated from Spanish, the language of the video.

Recipe by Lili Cook @Lili_Cook · YouTube

Lili Cook cooked this in a YouTube video, in Spanish. SeeMeCook wrote it up from the video as a full recipe, translated it into English, and added ingredient weights and nutrition.

Watch the original video

Imported by Nazareth Simons on SeeMeCook

A creamy ice cream with an intense coffee flavor, inspired by the video title. This version is an approximate reconstruction, as the provided description and transcript do not include quantities or cooking instructions.

Time: 4 hours 25 minutes
Equipment: No cooking needed
Good for: Snacks
Contains: Dairy and alcohol
Diet: Vegetarian

Diet and allergen details are read from the ingredient names and are not certified.

Ingredients

4 servings

OriginalUSMetric

240 ml Strong brewed coffeeChilled; diluted espresso or concentrated brewed coffee may be used.240 g
240 ml Heavy whipping creamVery cold, with approximately 30–35% fat.240 g
200 g Sweetened condensed milkAdjust to taste according to the desired sweetness.
1 tsp Vanilla extractOptional, to round out the flavor.4 g
1 tbsp Instant coffeeOptional; intensifies the coffee flavor. Dissolve it in the brewed coffee before chilling.5 g

Weights are estimates. Together, the ingredients weigh about 690 g before cooking, which is about 175 g per serving.

Steps

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.
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.
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.
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.
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.
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

These are estimates per serving, worked out from the ingredients.

Calories: 374
Protein: 6 g
Carbs: 30 g
Fat: 26 g
Fiber: 0 g

Where the calories come from

Heavy whipping cream55%
Sweetened condensed milk43%
Instant coffeeUnder 1%
Vanilla extractUnder 1%
Strong brewed coffeeUnder 1%

dessert
ice cream
coffee
no-bake
frozen
homemade
vegetarian