No ice cream machine? No problem! At least not with this recipe. In fact the only kitchen tool I used was my hand held mixer to make this Coffee Ice Cream. Now maybe you’ve never made homemade ice cream before, but this recipe is child’s play, and only takes fifteen minutes to put together. In fact, my youngest daughter Mackenzie and I made two batches of this ice cream last Sunday.
I love spending time with my kids, and I was happy to have Mackenzie help me with this recipe. She likes cooking and helped me with at least half of the recipes on this blog. Mackenzie also likes coffee (I let her drink decaf). She’s kind of a hyperactive kid and if you saw her you might think she was drinking espresso.
I decided to use hazelnut flavored coffee for this recipe, but any coffee will work. I just thought the subtle hazelnut would be a more complex flavor than regular coffee. There isn’t any bitterness in the ice cream, so this Coffee Ice Cream tastes the way coffee beans smell. Everybody likes the way the coffee aisle smells in the store, right? Even if you don’t drink coffee you’d probably like this ice cream.
The first thing Mackenzie and I did was brew a few cups of coffee. Primarily for the recipe, but also because I like a cup of coffee in the afternoon. The recipe only uses five tablespoons, so I was able to drink the rest. I poured half a can of sweetened condensed milk in a large mixing bowl and whisked in the coffee.
Meanwhile Mackenzie was getting to work with the whipped cream. This kid loves making whipped cream. Whipped cream and gymnastics, those are Mackenzie’s hobbies. If you’ve never made your own whipped cream before it’s really simple. You start by pouring a pint of heavy cream into a metal mixing bowl, then add just a pinch of salt. Use a hand held mixer to beat the cream on the fastest speed, using the beater attachments. In a minute or two you’ll start to see the cream get foamy. The idea is to beat the cream until you get stiff peaks. What that means is when you lift the beaters out it’s going to pull up a peak of whipped cream. If that peak stands straight up you’ve got stiff peaks. If the peak flops over to the side, then you still have soft peaks.
The next step is stirring in a few tablespoons of powdered sugar. Normally I like to add a teaspoon of vanilla extract to give the whipped cream some flavor, but for the Coffee Ice Cream we thought the vanilla may overpower the hazelnut coffee, so we left it out.
We stirred in two and a half cups of whipped cream into the sweetened condensed milk, just until it was fully mixed. Finally we transferred it to a plastic container then put it in the freezer. After eight hours the ice cream was the perfect consistency. If you follow this recipe you may have some whipped cream left over. Coffee just happens to taste really good with whipped cream, so don’t let it go to waste.
This is my hand held mixer, the Oster 2577 6-Speed 250-Watt Hand Mixer. If you don’t want to spend the money on a stand up mixer, this is the next best thing. In fact I’ve used this for years and was still able to do all my baking with this hand held mixer. I’ve used it to make whipped cream, ice cream, butter cream frosting, royal icing, ganache, cheesecake, mashed potatoes and all sorts of cakes, brownies, and cookies. Just like my blender, the kids use it and it doesn’t get wrecked. It’s pretty reasonably price too.
This mixer comes with beaters, dough hooks, and whisk attachments, and also has a retractable cord.
Adapted from Food Katta