A Simple And Accessible Homemade Recipe

Temperatures are rising, the desire for freshness intensifies. This ultra-creamy homemade coffee ice cream answers the call of foodies without requiring sophisticated equipment or particular technical skills. Five ingredients are enough to obtain a smooth texture worthy of the best artisanal ice cream shops.

The advantage over industrial productions? Total control of components and incomparable freshness. Unlike commercial ice creams often loaded with additives and stabilizers, this preparation relies on simple products: heavy liquid cream, sweetened condensed milk, coffee, vanilla, and chocolate chips. The professional creamy texture is obtained without an ice cream maker, thanks to the judicious combination of two key ingredients that prevent crystallization.

This recipe is suitable for both beginners and experienced cooks. No cooking monitoring, no delicate double boiler, no complex mixing. Success depends on the quality of the ingredients and respect for a few basic preparation principles. The result rivals artisanal ice creams sold at high prices, for a derisory cost, and the satisfaction of having created your own summer treat.

Essential Ingredients For A Perfect Texture

Success relies on five carefully selected elements. The 400 ml of very cold heavy liquid cream constitute the airy base: their high fat content guarantees the final softness. Prior chilling facilitates whipping, creating that characteristic lightness.

Sweetened condensed milk plays a decisive double role. Its 200 ml provide the ideal sweetness while ensuring smoothness thanks to its syrupy texture. This ingredient prevents the formation of ice crystals, a phenomenon responsible for dreaded grainy textures. The combination of cold cream and condensed milk forms the winning duo for a creamy consistency without crystallization.

Flavor comes from two tablespoons of instant coffee, a practical alternative to cooled strong espresso. This concentration provides a marked taste intensity without diluting the preparation. One teaspoon of vanilla extract softens the natural bitterness of the coffee and enriches the aromatic palette.

Chocolate chips complete the whole with their contrasting crunch. Each component fulfills a precise function in the taste and textural balance. This complementarity transforms ordinary ingredients into an exceptional frozen dessert, ready for the actual preparation.

Step-By-Step Preparation

The process begins by whipping the heavy liquid cream into a firm whipped cream. Beaten with an electric mixer for 3 to 4 minutes, it should form well-defined peaks without becoming grainy. This step determines the final lightness of the frozen dessert.

Simultaneously, dissolve the instant coffee in two tablespoons of hot water to obtain a liquid concentrate. Allow to cool completely before incorporation. In a separate container, mix the sweetened condensed milk with the vanilla extract and the cooled coffee until perfectly homogeneous.

Gently fold this liquid mixture into the whipped cream using circular movements from bottom to top. This technique preserves the air trapped in the cream while ensuring uniform distribution of flavors. Avoid abrupt movements that would break the airy texture obtained.

Transfer the preparation to an airtight container suitable for the freezer. Place in the cold for a minimum of 6 hours, ideally a full night. Unlike methods requiring regular stirring, the composition without an ice cream maker remains stable thanks to the condensed milk which prevents crystallization.

The ice cream is ready when a spoon easily penetrates its surface while meeting creamy resistance. This perfect consistency only requires patient rest in the freezer, transforming the wait into gourmet anticipation of the tasting.

Customization And Presentation

Chocolate chips constitute the classic garnish, generously sprinkled over each scoop before serving. Their crunch contrasts with the frozen smoothness, creating a complete textural experience. For an extra gourmet touch, caramelized hazelnut pieces or dark chocolate shavings amplify the aromatic dimension.

The recipe lends itself to multiple aromatic variations according to individual preferences. Replacing the coffee with cocoa powder transforms the preparation into intense chocolate ice cream. Adding salted butter caramel at the time of mixing with the condensed milk brings a sweet-salty note prized by lovers of contrasts.

For palates seeking more caffeine intensity, slightly increasing the amount of instant coffee or opting for a double-strength espresso reinforces the character of the dessert. Conversely, a touch of amaretto liqueur or Irish Bailey’s sophisticates the recipe for special occasions among adults.

The tasting is particularly enjoyed during summer afternoons, served in frosted bowls previously placed in the freezer. Taking the ice cream out 5 minutes before serving facilitates scooping while maintaining its characteristic creamy texture. This fresh sweetness perfectly meets the needs for refreshment during periods of intense heat, offering an artisanal alternative to standardized industrial products.