No Churn White Russian Ice Cream
Creamy, no churn White Russian ice cream that tastes like coffee and cream, flavored with coffee liqueur, espresso powder and vanilla.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Electric Mixer (Stand or Hand-Held)
Ingredients
- ¼ cup Kahlua or coffee liqueur
- 1 tbsp instant espresso powder
- 2 tsp vanilla extract
- 1 can (14 oz) sweetened condensed milk
- ½ cup full fat sour cream
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- 2 cups cold heavy whipping cream
Instructions
- In a bowl, whisk together the Kahlua, espresso powder and vanilla, until the espresso powder is dissolved.
- Whisk in the sweetened condensed milk, sour cream and salt, until smooth and combined.
- In a separate bowl, use an electric mixer to whip the cream until soft, fluffy peaks form that hold their shape. Fold half the whipped cream into the Kahlua mixture, until combined, then fold in the rest of the whipped cream.
- Spread the mixture in a lidded, freezer safe container. Freeze until firm enough to scoop, at least 8 hours, or overnight.
Notes
Homemade ice cream is best eaten within about 2 weeks.
https://curlygirlkitchen.com/