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Coffee Ice Cream (No eggs, No Churn)

Coffee Ice Cream (No eggs, No Churn)

My 45th recipe “Coffee Ice Cream”, a dish which has no barriers. Any part of the world you might be from, any age group or gender you might belong to, I am sure that you love ice creams, just like I do 🙂 This experiment started when I was left out with some heavy cream and condensed milk after making black forest cake . Hope each one of you would have ended up in such a scenario.

The lifetime of the cream is very less and I had to immediately put that into use. I was searching the web for ideas. There were many recipes which used heavy cream like mousse, pana cotta, etc., but nothing impressed me. When I came across some folks suggesting this 2 ingredient ice cream, which did not require a ice cream machine, I stopped there to think. I had not made an ice cream earlier, so apparently I didn’t know if it was the real deal. But I did not have any other idea and so wanted to give the ice cream a try.

Once I made this ice cream, you would not believe me, it tasted so wonderful, better than any other ice cream I have tasted so far in my life. Immediately, I wanted to share this recipe with everyone so that you can have the same experience. I am convinced now that I will start experimenting with different flavors and will keep posting multiple ice cream recipes 🙂

coffee ice cream

Coffee Ice Cream (No eggs, No Churn)

coffee ice cream

Coffee Ice Cream

Revathi Palani
A delicious home made coffee ice cream, made without any eggs. Also, no need of any fancy ice cream machine and just needs 2 basic ingredients.
Prep Time 10 mins
Total Time 6 hrs 10 mins
Course Dessert
Cuisine Indian
Servings 6

Ingredients
  

  • 1 1/2 Cups Heavy whipping cream
  • 1/2 Can Sweetened condensed milk (7 oz)
  • 1 tsp Vanilla extract
  • 4 tsp Instant coffee powder
  • 1/2 Cup Semi sweetened choco chip

Instructions
 

  • In a small bowl, take about 2 Tbsp of room temperature water, add the instant coffee powder and let it dissolve. Take the condensed milk in a clean mixing bowl, add the vanilla extract and this coffee liquid; beat it until bubbly. I used a electric hand mixer.
    <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/cimilk1.jpg" alt="ice cream" width="48%">&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/02/cicream1.jpg" alt="ice cream" width="48%"><br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/cimilk2.jpg" alt="ice cream" width="48%">&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/02/cimilk3.jpg" alt="ice cream" width="48%">
  • Now to a clean large mixing bowl, add the heavy whipping cream and beat it until stiff peaks. Refer to my <a href="//revisfoodography.com/2015/01/birthday-special-eggless-black-forest-cake/" target="_blank"> Back Forest <a> recipe for tips and tricks for preparing whipped cream.
    <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/cicream3.jpg" alt="ice cream" width="48%">&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/02/cicream2.jpg" alt="ice cream" width="48%">
  • To the beaten cream, add the beaten condensed milk mixture and choco chip. Mix it in a folding way using a spatula till they are blended.
    <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/cimix1.jpg" alt="ice cream" width="48%">&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/02/cimix2.jpg" alt="ice cream" width="48%"><br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/cimix3.jpg" alt="ice cream" width="48%">&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/02/cimix4.jpg" alt="ice cream" width="48%">
  • Freeze you ice cream for 6 hours. I left it overnight in the freezer.
    <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/cidone1.jpg" alt="ice cream" width="48%">&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/02/cidone2.jpg" alt="ice cream" width="48%">
  • Enjoy cold, optionally with your favorite toppings like honey, chocolate syrup, nuts, etc.
    <br><img src="//revisfoodography.com/wp-content/uploads/2017/02/coffee-ice-cream-1.jpg" alt="coffee ice cream" width="100%">&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/02/coffee-ice-cream-2.jpg" alt="coffee ice cream" width="100%">&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/02/coffee-ice-cream-3.jpg" alt="coffee ice cream" width="100%">

Notes | FAQ

- After adding condensed milk to the whipped cream, do not beat them. Instead fold from bottom to top to get evenly mixed.
- Adjust the instant coffee powder quantity according to your taste. The quantity I have mentioned will give the ice cream a nice strong coffee flavor.
- In case if you like to have sugar free ice cream, use unsweetened condensed milk instead of sweetened version.

Submitted this recipe to Remmy’s Kitchen First blog anniversary celebration and giveaway.

Recipe Rating




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remyasean

Sunday 8th of February 2015

really yummy

revifood

Sunday 8th of February 2015

Thanks Remya :-)

Thalia @ butter and brioche

Wednesday 21st of January 2015

Craving a bowlful of this coffee ice cream right now, it looks incredible!

revifood

Wednesday 21st of January 2015

Thanks Thalia... It tastes incredible too !!!

chewoutloud

Wednesday 21st of January 2015

Coffee ice cream is my weakness. This one looks fantastic! Who cares that it's January...I'll eat ice cream any day :)

revifood

Wednesday 21st of January 2015

Oh yeah, I echo your sentiments. It is never untimely to have an ice cream. whether it is cold outside or whether it is middle of the night, I always enjoy to have one :-)

deepa chopra

Sunday 18th of January 2015

its lukin so delicious...will try ryt nw....n thanks to u...for givin such a simple yet delicious recipe

revifood

Sunday 18th of January 2015

Thanks Deepa :-) do send me a snap to [email protected]

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