I love to make homemade ice cream in the summer and this Greek Coffee Ice Cream is one of my favorites. It’s so easy to make because it doesn’t require an ice cream maker, you simply whip it up and pop it in the freezer! This recipe uses the delicious Greek coffee granules we usually use for frappés, which are rich and flavorful. When mixed with the cream and condensed milk they make an ice cream that tastes like the most delicious latte you’ve ever tasted.
They key to making this ice cream perfectly is dissolving all the coffee granules so there is not a hint of texture in the milk. I add in a little regular instant coffee to dissolve as well because it rounds out the flavor. Then, whip the cream as instructed because this will ensure there is still an airiness to the ice cream once it is frozen. You don’t want the ice cream to get too dense, it’s not as fun to eat and it makes it really hard to scoop.
Once this is frozen and ready I like to serve this with an assortment off toppings. A hot fudge topping makes this taste like a delicious mocha frozen treat. You could also try caramel instead; it pairs beautifully with coffee. My kids like to eat it with whipped cream to dial up the creaminess. I’ve also had an espresso poured on top, Italian style, and it really is amazing that way. Lastly, sandwich it between two chocolate chip cookies and you’ve got the world’s best ice cream sandwich.
This no-churn Greek Coffee Ice Cream is definitely going to become a favorite ice cream dessert of yours this summer. Stir in a little chocolate, make it into a milkshake, or simply serve it in a wonderful sugar cone. You’ll love this summery dessert and will be making it over and over again!
Easy Greek Coffee Ice Cream (No Churn)
This is a great way to make ice cream without having to get out the ice cream maker. There is nothing quite as delicious as coffee ice cream in the summer!
Ingredients:
2 cups heavy whipping cream
1 can (14 oz) sweetened condensed milk
2 tablespoons Greek coffee grounds (or finely ground coffee)
1 tablespoon instant coffee granules (optional, for extra flavor)
1 teaspoon vanilla extract
1/4 teaspoon ground cardamom (optional, for a hint of spice)
Instructions:
Prepare the Coffee Mixture:
In a small bowl, combine the Greek coffee grounds and instant coffee granules (if using) with 2 tablespoons of hot water. Stir well until completely dissolved and set aside to cool.
Whip the Cream:
In a large mixing bowl, beat the heavy whipping cream with an electric mixer on medium-high speed until stiff peaks form.
Combine Ingredients:
Gently fold the sweetened condensed milk into the whipped cream until well combined.
Add the cooled coffee mixture, vanilla extract, and ground cardamom (if using) to the cream mixture. Gently fold until fully incorporated and the mixture is smooth and even in color.
Freeze the Mixture:
Transfer the mixture into a loaf pan or a freezer-safe container.
Cover with plastic wrap or a lid and freeze for at least 6 hours, or until firm.
Serve:
Scoop the ice cream into bowls or cones and enjoy your homemade Greek coffee ice cream!
Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT.. To discuss further please contact team@nikkiglekascollective.com or call 203.658.8659.
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