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after about 7 hours
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Heavy whipping cream OR tub of Cool Whip
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ready for the freezer (this has heavy whipping cream)
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Coffee ice cream has always been my favorite flavor ** This is super easy to make in just a few minutes ~ then stick it into the freezer ** I was shocked at how unbelievable rich & creamy and DELICIOUS this was!
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No-Churn 4-ingredient COFFEE ICE CREAM
2 cups whipping cream ~OR~ 1 8 oz. tub frozen whipped topping (i.e. Cool Whip)
1 (14 oz) can sweetened condensed milk
5 tsp instant coffee + 2 1/2 tsp warm water
2 tsp vanilla extract
***
With HEAVY CREAM: In a large bowl, whip heavy cream until stiff peaks form. Dissolve instant coffee granules in warm water and stir into heavy cream mixture along with sweetened condensed milk and vanilla extract.
With COOL WHIP: Dissolve the coffee granules in the warm water. Set aside to cool completely. In a large mixing bowl, mix the condensed milk with the coffee mixture. Gently, fold in the whipped topping, until no streaks remain in the mixture. Pour the ice cream mixture into a container with lid.
TIP: I stirred the warm water with dissolved coffee into the sweetened condensed milk, to cool it down, so I didn't put hot liquid into the whipped cream.
Pour ice cream mixture into an airtight container and freeze for 5-6 hours (for a soft serve texture) or about 7-9 hours for harder ice cream.
2 cups whipping cream ~OR~ 1 8 oz. tub frozen whipped topping (i.e. Cool Whip)
1 (14 oz) can sweetened condensed milk
5 tsp instant coffee + 2 1/2 tsp warm water
2 tsp vanilla extract
***
With HEAVY CREAM: In a large bowl, whip heavy cream until stiff peaks form. Dissolve instant coffee granules in warm water and stir into heavy cream mixture along with sweetened condensed milk and vanilla extract.
With COOL WHIP: Dissolve the coffee granules in the warm water. Set aside to cool completely. In a large mixing bowl, mix the condensed milk with the coffee mixture. Gently, fold in the whipped topping, until no streaks remain in the mixture. Pour the ice cream mixture into a container with lid.
TIP: I stirred the warm water with dissolved coffee into the sweetened condensed milk, to cool it down, so I didn't put hot liquid into the whipped cream.
Pour ice cream mixture into an airtight container and freeze for 5-6 hours (for a soft serve texture) or about 7-9 hours for harder ice cream.
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