No-Churn Coffee Ice Cream
- 1 Tsp Vanilla Extract
- 2 Cup Heavy Cream
- 14 Oz Condensed Milk
- 1/3 Cup Extra strong brewed coffee chilled
- 2 Tbsp Kahlua Liquor
- 1/4 Tsp Sea Salt
Start by whisking together vanilla, condensed milk, coffee, kahlua liquor, and salt in a large bowl.
In your mixer whip heavy cream until it forms light peaks.
Whisk in 1/2 of the whipped cream to the coffee mixture. Add the remaining whipped cream and fold in to the rest of the mixture.
Pour mixture into a chilled metal loaf pan, cover and freeze, until solid and scoopable. (minimum 6 hours)
I've also stored the ice cream in a freezer-safe glass container and the consistency didn't change much.