Espresso ice cream – no churn

This recipe is so much fun.My fave is the espresso, but you can change out flavors. One can of sweetened condensed milk will give me 3 batches of ice cream.Use cocoa instead of espresso and add Reese’s pieces or cookies.Or add frozen or fresh fruit instead of espresso.


  1. 2 tbls instant espresso, very well rounded
  2. 2 tsp vanilla
  3. Fine sea salt
  4. 1 cup heavy cream
  5. 1/3 cup sweetened condensed milk
  6. 1 tbls molasses
  7. Optional – cacao nibs


  1. In a medium mixing bowl, mix espresso, vanilla and a pinch of salt. Stir in cream, condensed milk and molasses to make base.

  2. Using an electric mixer beat the ice cream base on high speed, app 3 minutes. It should be fluffy, like a mousse.

  3. Transfer to a 3-4 cup container with lid and freeze until firm.

  4. When frozen, scoop into bowl, top with cacao nibs.

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