In the Chatelaine Kitchen, we love creating (and eating) fun ice cream recipes. Over the years we’ve created a creamsicle-inspired ice cream, creamy gelatos and also a dairy-free banana soft-serve, just to name a few. On top of that, we’ve turned them into ice cream sandwiches, and even into scones (ice cream was the magic ingredient)!
Ever since we concocted our three-ingredient scones, we’ve made it a challenge to create more great recipes with minimal ingredients. I recently came across a two-ingredient ice cream recipe that doesn’t need an ice cream maker, and I’ve been itching to try it out. A quick web search led me to bloggers such as Gluten-free on a Shoestring, who whipped up a classic vanilla, and Cookies and Cups, who turned theirs into a s’mores version. I wanted to put a spin on ours as well. Since the recipe calls for condensed milk as a sweetener and flavouring agent, I decided to jazz it up with some instant espresso to give it that ‘Vietnamese coffee’ flair. The verdict? A creamy, smooth ice cream that’s easy to scoop straight from the freezer! The flavour is incredible (tastes just like airy layer in a Coffee Crisp), and it’s so easy to make. Feel free to try out your own flavour variations by substituting the instant coffee with malted milk powder, chocolate and even fruit jams.
Three-Ingredient Coffee Ice Cream
Prep 10 min
Total 10 min + 4 hours freezing time
2 cups 35% cream
1 tbsp instant espresso powder, such as Nescafe
300-mL can sweetened condensed milk
STIR cream with instant espresso in a large bowl (or bowl of a stand mixer).
BEAT cream, using an electric mixer on medium, until soft peaks form, 2 to 4 min. Reduce speed to low and gradually beat in condensed milk until just combined. Mixture should be smooth and fluffy.
SCRAPE mixture into a tupperware container or 9×5-in. loaf pan. Cover with lid, or a piece of waxed paper if using loaf pan. Freeze until firm, about 4 hours. Scoop and serve!