No-Churn Dulce de Leche and Whipped Coffee Ice Cream

What happens when you freeze dulce de leche with whipped coffee?  The most decadent ice cream with a smooth, velvety texture that melts in the mouth.  Enjoying homemade ice cream is more than just a dessert; it’s an experience.  Whether you are serving it to family or friends, each spoonful becomes a special indulgence, a treat to be savoured slowly and appreciated fully.  There are countless recipes for no-churn ice cream to explore. If you enjoy this recipe, try making other delicious no-churn flavours like mint chocolate chip, mango lassi, coconut lime, and raspberry cheesecake.

you will need

1 tablespoon brown sugar
2 teaspoons instant coffee
1 oz warm water
2 cups whipping cream
1 can dulce de leche sweetened condensed milk
2 teaspoons vanilla extract
good pinch of sea salt

method

Mix brown sugar and instant coffee in a small jug to make the whipped coffee. Add warm water. Mix with a handheld milk frother until it resembles soft whipped cream.  In a large bowl add whipping cream, vanilla and a pinch of sea salt.  Beat until medium-stiff peaks form.  Gently fold in the can of sweetened condensed milk. Fold in the whipped coffee. Pour mixture into 5″x9″ loaf pan.  Cover with plastic wrap and refrigerate until hard (3 to 5 hours).

Scoop out and sprinkle with instant coffee granules.

the culinary chase’s note:

This is a soft ice cream and doesn’t need to be out of the freezer for any length of time. Scoop away and enjoy!