No Churn Coffee Ice Cream Recipes
NO-CHURN VANILLA ICE CREAM
No special equipment is needed to make this ultra-creamy ice cream. Eat it plain or add some of our fun suggested stir-ins.
Provided by Food Network Kitchen
Categories dessert
Time 5h15m
Yield 12 servings (6 cups total)
Number Of Ingredients 7
Steps:
- For the ice cream: Whisk together the condensed milk, vanilla and salt in a large bowl; set aside.
- Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze, covered, until thick and creamy, like soft-serve, about 2 hours. Swirl in any desired mix-ins with a spoon. Continue to freeze, covered, until solid and scoopable, about 3 hours more.
NO-CHURN COFFEE-CARAMEL CRUNCH ICE CREAM
Provided by Food Network Kitchen
Time 15m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Whisk the condensed milk, espresso powder, 1 tablespoon heavy cream and the salt in a large bowl until smooth. (The espresso powder may look speckled.)
- Beat the remaining 1 1/2 cups heavy cream in a separate large bowl with a mixer on medium-high speed until stiff peaks form, 1 to 2 minutes. Fold about half of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold in the remaining whipped cream until no white streaks remain.
- Dot the mixture with the dulce de leche and sprinkle with all but a few teaspoons of the toffee bits; drag a rubber spatula through the mixture to lightly swirl.
- Spoon the mixture into a freezer-safe 9-by-5-inch loaf pan or 2-quart baking dish. Dot with more dulce de leche and sprinkle with the remaining toffee bits; drag a rubber spatula through the top to lightly swirl. Cover with plastic wrap and freeze until firm and scoopable, at least 6 hours or overnight.
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- In a small bowl, whisk together the instant espresso powder and hot water until the powder has dissolved.
- Add the mixture to the bowl of a stand mixer fitted with the whisk attachment. Add the heavy whipping cream and mix on medium speed until the mixture forms stiff peaks-- about 3-5 minutes.
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- 1. In a medium sized mixing bowl (or in a stand mixer fitted with the whisk attachment), add the cold heavy whipping cream and instant coffee. Add a pinch or two of cocoa powder, if using. Gently whisk and set aside.
- 2. In a large mixing bowl, combine sweetened condensed milk, evaporated milk, vanilla extract and sea salt, if using. Gently mix with spatula until homogeneous and set aside.
- 3. Return to the cream mixture and begin whipping. Start it on the lowest speed setting to prevent splashing and increase to the highest speed until whipped cream forms with stiff peaks (this will take about 3 minutes). The mixture should be silky and smooth in texture, be careful not to over whip the cream as butter can form.
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