Homemade coffee ice cream without an ice cream maker. Just 4 ingredients and a few hours of freezing for creamy, coffee-flavored perfection.
Ingredients
- 2 tbsp (12g) Shyne Coffee
- 2 tbsp Hot water
- 2 cups Heavy whipping creamCold
- 14 oz (1 can) Sweetened condensed milk
- 1 tsp Vanilla extract
~280 calories per serving
Instructions
- 1
Dissolve coffee in hot water. Let cool completely.
- 2
Whip heavy cream with an electric mixer until stiff peaks form (5-7 minutes).
- 3
In a large bowl, mix condensed milk, cooled coffee, and vanilla.
- 4
Gently fold whipped cream into the coffee mixture until combined.
- 5
Pour into a loaf pan or freezer-safe container.
- 6
Cover and freeze for at least 6 hours or overnight.
- 7
Let sit at room temperature for 5 minutes before scooping.
No Machine? No Problem.
Traditional ice cream requires churning to incorporate air and prevent ice crystals. This no-churn method uses whipped cream to achieve the same effectâno special equipment needed.
The Science of No-Churn
Whipping heavy cream incorporates air, creating a light texture. The sweetened condensed milk prevents large ice crystals from forming, resulting in creamy, scoopable ice cream every time.
The Freezing Process
For best results:
- Freeze in a loaf pan (faster freezing = smaller crystals)
- Cover with plastic wrap directly on the surface
- Wait the full 6 hoursâdon't cheat!
- Let sit 5 minutes before scooping
Making It Your Own
This base recipe can be customized:
- Espresso chip: Fold in chocolate chips
- Java mocha: Add cocoa powder
- Kahlua swirl: Drizzle coffee liqueur before freezing
Using Shyne Coffee
Any Shyne blend works here. The instant format dissolves perfectly and adds functional mushroom benefits to your dessert.
More Frozen Treats
- Affogato - Use your ice cream for this
- Coffee Frappe - Blended frozen drink
- Iced Coffee - Keep it simple