No Churn Coffee Ice Cream
Coffee, anyone? Here at Southern Baked Pie, we LOVE the daily grind, in more ways than one! In fact, we even have Jittery Joe’s hot coffee and whole coffee beans – an Athens, Georgia staple – for sale at several of our locations. We’ve also been known to dabble in limited-edition, coffee-flavored pies, like our Coffee Butter Crunch and Calypso Pies!
To us, nothing is more iconic than a coffee and chocolate pairing, and there’s no better topping for your buttery, flaky Southern Baked pie than a scoop of cool, creamy, homemade ice cream (no-churning required, of course). That’s why we’ve created this delicious, no-churn coffee ice cream based on Amanda’s No Churn Vanilla Ice Cream recipe. This riff on the original is creamy, laced with the perfect kick of coffee, and leaps and bounds better than store-bought options.
So, whether you’re looking for a sweet treat that packs a caffeinated punch, or the ultimate pairing to go with your favorite dessert, this coffee ice cream recipe is the perfect choice!
14-ounce can sweetened condensed milk
2 teaspoon vanilla (you can use either vanilla extract or pure vanilla bean paste here)
¼ teaspoon kosher salt
1 cup heavy cream (don’t go for something lower fat, here! This heavy cream is what gives the ice cream its rich, delicious flavor)
2 tablespoon instant coffee granules
1.) Whip cream and coffee granules in a mixer until stiff peaks form.
Chef’s note – start your mixer slow, then crank up the power to medium, and keep a close eye on the texture. Mix for too long, and your heavy whipping cream will turn to butter. (Which, while delicious, isn’t exactly what we’re going for here!)
2.) Mix together milk, vanilla, and salt in a large bowl.
Chef’s note – though the salt may seem counterintuitive for an ice cream recipe, it adds just the right balance to the richness of the cream and the sweetness of the condensed milk.
3.) Fold whipped cream into milk mixture.
Chef’s note – make sure to add ALL of that delicious whipped cream into your milk mixture!
4.) Pour into a loaf pan and freeze.
Chef’s note – no churn ice cream stays a bit softer than traditional ice cream, making it extremely scoopable!
Feeling extra decadent? Feel free to pile utilize delicious add-ins like caramel sauce, chocolate chips, chocolate sauce, shredded coconut, crushed hazelnut, peanut butter cups, cinnamon, or anything else your imagination cooks up! Mix directly into the ice cream before freezing, or load your scoops up with your favorite toppings!
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Did you enjoy this recipe? Tell us how it went in the comments and try Amanda’s No-Churn Vanilla Ice Cream recipe here. For more great recipes, you can check out the rest of our blog, or Amanda’s cookbook: Southern Baked: Celebrating Life with Pie!