No-churn Coffee Ice cream



  • 2 tablespoons instant coffee granules (kenco red)
  • 2 cups (480ml) heavy cream (lidl)
  • 1 can (14oz/397g) sweetened condensed milk (lidl)
  • 1 cup (175g) dark chocolate, coarsely chopped (aldi value white packet)
(I used the cup measurements)


    1. In a small bowl or jug, dissolve the coffee granules in 1/4 cup (60ml) of hot water. Set aside.
    2. Using a handheld or stand mixer, whip the heavy cream to stiff peaks.
    3. Add the condensed milk and coffee, and whisk in until fully combined. Fold in the chocolate.
    4. Pour the mixture into a 9×5-inch loaf pan, and cover tightly. Place in the freezer for at least 6 hours, or overnight before serving.


This ice cream can be frozen for up to 1 month.


Recipe taken from:

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