Guys, it’s super hot. It’s pretty much triple digits, or at least that’s what it feels like. So I’m keeping things super simple and stove/oven free, cool? Cool! I’ve been wanting to make this no-churn, one-step ice cream ever since hearing about it on npr a few years back. And yes, it’s everything I believed it would be and more. It’s seriously easy – just blend four ingredients together and freeze. It’s smooth and creamy, not icy at all (thanks to the little bit of coffee liqueur which prevents it from freezing fully). It’s got delicious coffee flavors with just the right amount of sweetness. I made this for the first time when we were visiting my sister in Charleston a few weekends ago. We had friends over for dinner, I went all out and made homemade pasta and I quickly whipped this up for dessert. I poured the mixture into little espresso cups before freezing them and everyone felt so special/fancy with their little individual serving. Stay cool friends!
300 milliliters whipping cream
175 grams condensed milk
2 tablespoons instant espresso/coffee powder
2 tablespoons espresso/coffee liqueur
Whisk everything together in your kitchen aid or with beaters until soft peaks form. Freeze overnight or for at least 6 hours.
Recipe from here.