The best thing about this No-Churn Coffee Ice Cream is that it takes only minutes to whip it up
2 cups thick cream
1 tin condensed milk
1½ tbsp coffee dissolved in 2 tbsp warm water
Beat cream and condensed milk until thick and stiff
Add in the dissolved coffee
Gently whisk until all mixed through
Pour into your ice cream container or bowl and set in the freezer until ready to serve
As easy as that.
Rich and creamy and delicious
Recipe credit: Sharon Glass
Prepared, tried, and tested Hannah Frank Witt
Ice Cream for those hot and warm summer days to stay cool and have a happy kiddo
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