1. Dissolve the Coffee
In a small bowl, mix coffee granules with 1 tbsp hot water to make a paste. Cool completely.
2. Whip the Cream
In a large bowl, beat heavy cream until stiff peaks form.
3. Fold Everything Together
Gently whisk coffee paste, condensed milk, vanilla, and salt in another bowl.
Fold the coffee mixture into the whipped cream until smooth.
Add chocolate chunks or caramel if using.
4. Freeze to Perfection
Pour into a loaf pan or airtight container.
Swirl in extra caramel or chocolate if desired.
Freeze at least 6 hours (or overnight).
Pro Tips for the Best Ice Cream
🔹 Use high-quality coffee – The better the coffee, the richer the flavor!
🔹 Chill your bowl & beaters – Helps whip cream faster.
🔹 For softer ice cream, let sit at room temp 5-10 mins before scooping.
🔹 Storage – Keeps for 2 weeks in the freezer (if it lasts that long!).
3 Delicious Variations
Mocha Chip – Add ½ cup dark chocolate chunks.
Coffee Toffee Crunch – Mix in ½ cup crushed toffee bits.
Spiced Latte – Add ½ tsp cinnamon + ¼ tsp nutmeg.
Why This Recipe is a Keeper
This ice cream is unbelievably creamy thanks to the condensed milk, with a deep coffee kick that’s not too sweet. It’s easier than store-bought and tastes 10x more decadent—plus, you control the caffeine level!
Warning: You’ll want to eat the whole batch in one sitting!