Turkish · Dessert
Turkish Coffee Ice Cream
A no-churn coffee ice cream built the Turkish way, with instant coffee and a whisper of cardamom folded through whipped cream and condensed milk, then frozen until scoopable without an ice cream machine.
$1
15 minsPrep
0 minsCook
375 minsTotal
EasyLevel
Nutrition per serving
341Calories
3.8gProtein
24.3gFat
25.5gCarbs
23.9gSugar
0.1gFiber
60mgSodium
73mgChol
15gSat Fat
269mgPotassium
128mgCalcium
0.3mgIron
0.2mcgVitamin B12
0.8mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Coffee Liqueur Cocktail (Espresso Martini)
local
Turkish Tea (Çay)
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
Dissolve the instant coffee powder in 1 teaspoon of hot water to make a thick, strong paste and let it cool completely.
2
In a chilled bowl, whip the heavy cream with the sugar using a hand mixer until soft peaks form, about 2-3 minutes.
3
In a separate bowl, whisk the condensed milk with the cooled coffee paste, ground cardamom and vanilla extract until fully combined.
4
Gently fold the condensed milk mixture into the whipped cream in three additions, using a spatula, until no white streaks remain and the mixture holds its aeration.
5
Pour the mixture into a small freezer-safe tub, smooth the top, and cover with a lid or cling film pressed to the surface.
6
Freeze for at least 6 hours or until firm, then scoop into bowls to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 90g90g Heavy Cream, whipped to soft peaks
- 65g65g Condensed Milk
- 6g6g Coffee Instant Powder, dissolved in a teaspoon of hot water
- 1g1g Cardamom, ground
- 10g10g Sugar White
- 2g2g Vanilla Extract
