A super easy, equally delicious ice cream that’s perfect to make in time for summer!
Ready in 5 minutes (sets for 6 hours)
Serves 5-6 Purposeful Portions*
*Purposeful Portions consist of ¼ portion of protein source, compared to ½ portion of fruit and vegetable sources and ¼ portion of carb or grain sources OR 1 ½ cup of soup, stew, or other liquid-based dishes.
Ingredients
1 cup heavy cream
⅓ cup sweetened condensed milk
½ - 1 cup coffee (depending on how strong you like it in ice cream)
1 teaspoon of vanilla bean paste (or vanilla extract, but the vanilla paste gives the nice specks of vanilla!)
Preparation
In a stand or handheld mixing bowl, whip heavy cream and vanilla paste until you get stiff peaks (careful not to overmix)
In an ice cream container or a glass container, add the now whipped heavy cream (slowly, so as to not lose the air you just whipped into it), the condensed milk, and coffee. Mix it together softly until combined.
Cover with lid or foil and place in the freezer, allowing it to freeze for 6+ hours before eating.
Tip
You can make this without the coffee and add more vanilla to make plain vanilla ice cream or make your signature ice cream flavor!
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