No churn coffee ice cream
This fabulous no churn coffee ice cream is so creamy and full of rich coffee flavour, you won’t believe you don’t need a ice cream churner to make it!
Equipment
- electric hand beaters
- cheese cloth or other clean material for straining, a new clean chux cloth works well
Ingredients
- ⅓ cup plus 2 flat tablespoons (40gms) medium roast ground coffee,
- 1 can (14ox or 395 gms) sweetened condensed milk
- 2 cups (500ml) thickened cream
- ¾ cup (185mls) full fat milk
- 1 shot (30mls) vodka or other neutral 40% alcohol *optional
Instructions
- Add the coffee to the milk in a jug, still well and cover
- Leave in the fridge overnight to cold brew, at least 12 and up to 18 hours.
- To strain the coffee line a strainer with a place a piece of cheese cloth or other suitable clean material. Place the strainer over a bowl and strain the coffee milk mix. pressing the coffee and then squeezing the cloth to get out as much coffee milk as possible
- You should have about ½ of very strong cold brew coffee milk.
- Add cream and condensed milk to a bowl. Beat with electric hand beaters until soft peaks start to form.
- Slowly add coffee milk mix, about a third of it at a time, beating well in between additions
- Try to ovoid the last few sips in the bottom which will be full of sediment.
- If using, add the alcohol and beat in well until soft peaks start to form again.
- Tip into a container and freezer until set or overnight.
- Remove from freezer, scoop and enjoy!