No-Churn Coffee Ice Cream

Ingredients

• 2 cups chilled heavy whipping cream
• 14 oz can sweetened condensed milk
• 2 tablespoons espresso powder
• 1/2 teaspoon vanilla extract

Instructions

• Using a hand mixer or stand mixer with the whisk attachment, whip the heavy cream until stiff peaks form. Set aside.
• In a large bowl, whisk sweetened condensed milk, espresso powder, and vanilla. Add half the whipped cream and fold until combined. Add the remaining whipped cream and fold until combined.
• Scoop the ice cream mixture into a freezer safe container (I use a loaf pan) and smooth the top. Tightly cover and freeze until frozen, at least 6 hours, ideally overnight.