Well folks, we've done it: this is peak coffee innovation right here. No need to go any further. Because today, we've got a simple, creamy, smooth and boozy no-churn ice cream recipe featuring Icebox Coffee from the talented Beth Branch of Bethcakes.com.
And if this isn't the most beautiful ice cream you've ever seen, what is?
Beth is a food blogger, recipe developer and no-churn ice cream enthusiast. All you need is a mixer and a loaf sized pan - no fancy ice cream mixer required. Beth has developed countless varieties of this super simple treat and shared them on her blog - Thin Mint Ice Cream, Cookie Monster Ice Cream and Birthday Cake Batter Ice Cream to name a few!
So of course, when the Queen of No-Churn whips up something with Icebox, you know it's going to be amazing.
Beat the heat and make this Icebox Coffee Kahlua Ice Cream today!
14oz can sweetened condensed milk
2oz Icebox Coffee New Orleans Style concentrate
1 tsp coffee extract
2 Tbsp Kahlua
1 Tbsp Hershey's Special Dark cocoa powder
2 cups heavy whipping cream
1. Combine condensed milk, coffee concentrate, coffee extract, Kahlua, and cocoa powder in a large bowl. Whisk until smooth.
2. Whip cream on medium high speed with an electric mixer until stiff peaks form. Gently fold whipped cream into coffee mixture.
3. Pour ice cream into a 9x5 inch loaf pan and freeze 4-6 hours, or until firm. Enjoy!
Going to try this recipe out? We'd love to repost your photo - simply use hashtag #HowYouIcebox.