I was flipping through this cookbook the other day, trying to figure out something to make for dinner, when this recipe caught my eye. I mean, how could it not? One step? No churn? How had I not seen this before?! That was it -- dinner immediately got put on the back burner and it was time to make ice cream (also a viable dinner option).
This is, without a doubt, the easiest ice cream you will ever make. It was made for Monday. It takes little to no effort, and in the end, you've got a big bowl of ice cream.
One-Step No-Churn Coffee Ice Cream (from Nigellisima)
2/3 cup sweetened condensed milk
2 tablespoons instant espresso powder
2 tablespoons espresso liqueur
1 1/2 cups heavy cream
1x1 pint container (I have these)
Stir together the condensed milk, espresso powder, and liqueur in a bowl. In a separate bowl or in the bowl of a stand mixer, whisk the cream until it reaches soft peaks. Fold the whipped cream into the espresso-milk mixture. Transfer to an airtight container and freeze at least 6 hours and up to overnight.