Name: Artisan Coffee and Cinnamon Ice Cream
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6
Cuisine: Internacional
Ingredients: 500 ml heavy whipping cream (very cold); 400 g sweetened condensed milk; 3 tablespoons instant coffee (dissolved in a tiny bit of hot water); 2 teaspoons ground cinnamon; 1 teaspoon vanilla extract

Artisan Coffee and Cinnamon Ice Cream

No-churn coffee and cinnamon ice cream: whipped cream and condensed milk for a silky texture. Discover the physics that keeps ice crystals from forming.

30 min Medium Internacional 6 servings

Why does this ice cream need no machine and no slow churning? The answer is a simple physical reaction between two cold ingredients. Very cold heavy cream traps air when whipped and builds an aerated structure, while thick, sugary condensed milk blocks the large ice crystals that would otherwise form on freezing. Together they yield a silky ice cream without the constant churning industrial makers rely on to break those crystals down. The pairing of coffee and cinnamon runs deep in the Arab world and later the Mediterranean, where cinnamon has scented coffee for centuries; Mexico inherited that taste and made it its own in café de olla, sweetened with cinnamon and piloncillo. Here that duo moves into the freezer. Instant coffee dissolves in just a splash of hot water to concentrate its flavor without watering down the base, and ground cinnamon folds in so its warmth runs through the whole cream. The key is adding the coffee once it has cooled: stir it in hot and it deflates the whipped air. After that, only the freezer and a little patience remain. Serve it and let the cold steam rise with the scent of roasted coffee and cinnamon, a contrast that wakes up the palate.

Ingredients

500 ml heavy whipping cream (very cold)

400 g sweetened condensed milk

3 tablespoons instant coffee (dissolved in a tiny bit of hot water)

2 teaspoons ground cinnamon

1 teaspoon vanilla extract

Instructions

In a large bowl, whip the very cold heavy cream until soft peaks form.

In another bowl, mix the condensed milk with the dissolved coffee, ground cinnamon, and vanilla until fully combined.

Gently fold the coffee mixture into the whipped cream to maintain the airiness.

Pour the mixture into a metal loaf pan, like the one in the image.

Cover with plastic wrap and freeze for at least 6 hours or overnight.

To serve, use an ice cream scoop dipped in hot water to form perfect scoops.

Artisan Coffee and Cinnamon Ice Cream

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