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coffee ice cream in a tin pan with ice cream scoop
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No-Churn Frangelico and Coffee Ice Cream

This light coffee infused ice cream is smooth and creamy, with hazelnut flavors from the Frangelico liqueur to balance it perfectly.
Course ice cream
Cuisine American
Diet Gluten Free
Keyword coffee, ice cream
Prep Time 10 minutes
Additional Time 6 hours
Servings 8 servings

Ingredients

  • 1 can [14 ounces] sweetened condensed milk
  • 2 teaspoons pure vanilla extract
  • 1/4 cup Frangelico liqueur
  • 1/4 cup strong cold coffee or cold press
  • 2 cups cold heavy cream

Instructions

  • In a medium bowl, stir together condensed milk, vanilla, Frangelico, and coffee. With a stand mixer, whip the heavy cream on medium-high until soft peaks form.
  • Whisk one third of the whipped cream into Frangelico-coffee mixture. Fold the remaining whipped cream into the mixture until it is incorporated. Pour into a loaf pan (see note), and freeze until firm, 6 hours [or, covered, up to 1 week].