No-Churn Cappuccino Ice Cream

scoop of cappuccino ice cream in a glass bowls

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5 from 2 votes

This No-Churn Ice Cream is easy and creamy with a delicious Cappuccino flavour. The perfect refreshing summer dessert.

Prep Time5

Chilling Time5

Total Time5 5

Course: Dessert

Cuisine: American/Italian

Servings: servings

Calories: 394kcal

Author: Rosemary Molloy

Ingredients

1 can sweetened condensed milk (14 ounces)
2 cups cream whole / whipping / heavy cream (at least 30% fat content)
4 tablespoons Coffee Liqueur (homemade or store bought)

US Customary - Metric

Instructions

Make the Coffee Liqueur 2 days before making the no-churn ice cream.

DIRECTIONS #1

Beat the sweetened condensed milk, the cream and the coffee liqueur until soft peaks appear. Then pour into a freezer safe container or loaf pan 8x4 inch (20x10 cm). Place in a large ziplock bag and freeze at least 3- 5 hours or until frozen or even overnight. Enjoy!

DIRECTIONS #2

In a medium bowl whisk until smooth the sweetened condensed milk and coffee liqueur. In a large bowl whip the whole cream until thick peaks appear. Fold the sweetened condensed milk mixture into the whipped cream until smooth. Then pour into a freezer safe container or loaf pan 8x4 inch (20x10 cm). Place in a large ziplock bag and freeze at least 3- 5 hours or until frozen or even overnight. Enjoy!

Notes

If you don't want to use liqueur you could substitute with lightly sweetened strong coffee.

How to Store No-Churn Ice Cream

No-Churn Ice cream is best stored in an air-tight container, although you can cover it with plastic wrap. Make sure the plastic is touching the top of the ice cream, this is to help prevent freezer burn and crystals. And be sure to wrap it tightly.

The ice cream will last up to 7-10 days in the freezer, although it is always best to eat it as soon as possible.

Nutrition