Unlike my traditional coffee ice cream recipe, you can whip this up in a matter of minutes — and totally decadent served with fudgy brownies!
1 tablespoon + 1 teaspoon Folgers insant decaf coffee (or your favorite brand)
1 tablespoon heavy cream
2 tablespoons Kahlua
1/2 can sweetened condensed milk (6-1/2 ounce by weight)
1 c. heavy cream, chilled
In a small ramekin, heat instant coffee, 1 tablespoon cream, and Kahlua in microwave on high about 20 seconds – watch it and don’t let it boil over. Set in refrigerator to cool slightly.
Place 8, 6-oz ramekins in freezer to chill.
In medium bowl, whip chilled cream and sweetened condensed milk on medium speed, increasing to high, until thick and almost stiff peaks form. Be careful not to over whip or the cream will break and start turning into butter.
Slowly pour in coffee mixture, tasting as you go. I like mine strong.
Cover bowl with plastic wrap and place in freezer.
Chill at least 6 hours.
If it chills longer than overnight, set on counter to soften slightly before scooping.
Serve in chilled ramekins.
