Easy Homemade Coffee Ice Cream
from a cozy mystery: Death of an Ice Cream Scooper by Lee Hollis
Ingredients
- 2 cups heavy cream
- 14 oz condensed milk (1 can)
- 1 tsp vanilla
- 3 Tbsp instant coffee
Instructions
- Line a bread loaf pan with parchment paper.
- Pour your heavy cream into a stand mixer (or mixing bowl, if using electric beaters) and beat for about 5 minutes until stiff peaks are formed.
- Dissolve the instant coffee in a small bowl with one tablespoon of water.
- Add the condensed milk, vanilla, and coffee, and mix until combined.
- Pour your mixture into a bread pan and place into the freezer for at least 6 hours or until frozen.
- When frozen, remove, scoop into a bowl, and let it melt in your mouth!