Coffee and Condensed Milk Ice Cream

Coffee and Condensed Milk Ice Cream


Servings 6
Time Needed Prep
Ingredients 5
Difficulty Easy

Rating (click to rate)

3.9 based on 121 ratings.


  • 1 395 Gram Tin Sweetened Condensed Milk
  • 1 375ml Tin Creamy Evaporated Milk
  • 1 tsp Vanilla Extract
  • 1 Cream (600 Millilitre)
  • 2 Tbsp Instant Coffee Powder

Nutrition Information

Qty per
93g serve
Qty per
Energy 157cal 170cal
Protein 2.61g 2.81g
Fat (total) 14.5g 15.7g
 - saturated 9.3g 10g
Carbohydrate 3.42g 3.68g
 - sugars 3.49g 3.76g
Dietary Fibre 0g 0g
Sodium 33mg 35mg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

This Coffee and Condensed Milk Ice Cream is a lovely ‘Adults Only’ ice cream that is rich and decadent.

You have to make the coffee really really strong, and use good quality instant coffee – not the cheap stuff. Coffee is just like wine, if you won’t drink it, don’t use it in cooking!


  1. In a large bowl, add the tin of sweetened condensed milk, the tin of Creamy Evaporated milk, the Vanilla Extract and the cream.

  2. Beat the mixture well until it doubles in volume.

  3. Place the coffee granules at the bottom of a small cup and add a tiny bit of boiling water (just a tablespoon or so).  Make sure the granules are dissolved in the water and pour the coffee mix into the ice cream mix.

  4. Mix until the coffee is totally mixed in well.

  5. Pour the mixture into a large rectangle lined baking tray and freeze for 90 minutes.

  6. Remove the ice cream from the freezer and pour it back into the mixer.  Mix again for 5 minutes on HIGH.

  7. Pour the mixture back into the rectangle tray, and place a sheet of plastic wrap on top to prevent freezer burn and water crystals forming.

  8. Freezer overnight or at least four hours.

  9. Enjoy!

  10. To make it extra delicious, grab one cup of walnuts.  Place them in a hot pan for 2 minutes or until the nuts become aromatic.  Crush them lightly with a rolling pin and tea towel, and fold into the mixture when you add the coffee mix.

  11. Coffee and Condensed Milk Ice Cream can remain in the freezer sealed for up to two months.

To make it even more delicious, toast some walnuts and fold them through the mixture.

Because it is so rich, you only need a tiny bit to feel really satisfied.

Coffee and Condensed Milk Ice Cream


About Author

Jody Allen

Jody is the founder and essence of Stay at Home Mum. An insatiable appetite for reading from a very young age had Jody harbouring dreams of being a pu...Read Moreblished author since primary school. That deep-seeded need to write found its way to the public eye in 2011 with the launch of SAHM. Fast forward 4 years and a few thousand articles Jody has fulfilled her dream of being published in print. With the 2014 launch of Once a Month Cooking and 2015's Live Well on Less, thanks to Penguin Random House, Jody shows no signs of slowing down. The master of true native content, Jody lives and experiences first hand every word of advertorial she pens. Mum to two magnificent boys and wife to her beloved Brendan; Jody's voice is a sure fire winner when you need to talk to Mums. Read Less

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