This Espresso Kahlua Fudge Swirl Ice Cream requires no ice cream maker, has only 5 ingredients and it’s perfect for those of you who want to try your hand at homemade ice cream but may not have an ice cream maker.
I have an ice cream maker that I love so I never needed to worry about a no churn recipe but I know many people don’t and need to look for alternatives if they want a homemade frozen treat. I’ve seen this basic recipe around for years and I’m sure you probably have as well. It calls for a can of sweetened condensed milk and heavy cream.
For some reason it never really appealed to me much, something about that can of sweetened milk. But thinking about it, sweetened condensed milk is just milk and sugar (found in regular ice cream) so I thought it was at least worth a try to see if it could possibly be as good as regular homemade ice cream with milk, cream, sugar, etc.
Besides, I’m on a mission this summer to test the various methods of making ice cream that have been floating around the internet (and Pinterest) forever so I knew I had to test it out. No too long ago I gave the guilt free frozen banana version a try (yum, you should really check it out), this week it’s the cream/sweetened condensed milk version.
You can make the basic recipe plain with no additional flavors and it makes a very dense and creamy ice cream. For me, I really think it needs additional goodies added, otherwise it tastes a little flat and not really anything special, certainly not as delicious as my custard based vanilla ice cream. At least that’s my take on it.
To kick this recipe up a notch, I added a little instant espresso powder and Kahlua, then swirled some chocolate fudge sauce throughout just prior to freezing. Alcohol inhibits the freezing of ice cream so if you add too much the ice cream will stay soft. I wanted a somewhat firm, scoopable ice cream to put on cones so I only used 1/4 cup of Kahlua. I love Kahlua in my coffee and chocolate makes everything better so I knew the coffee, Kahlua, fudge combo would be awesome. I know you’ll like it too!
Eat fast, this Espresso Kahlua Fudge Swirl Ice Cream melts a little quicker than ice cream without any alcohol in it!Print
Espresso Kahula Fudge Swirl Ice Cream
- 2 C. heavy cream
- 1 14oz. can sweetened condensed milk
- 1/4 C. Kahlua
- 1–2 Tbls. instant espresso powder*
- Fudge sauce (use your favorite homemade or from a jar)
- Combine sweetened condensed milk, Kahlua and espresso in bowl. Stir to combine and get the espresso dissolved.
- In separate bowl, whip the heavy cream until stiff peaks form. Gently fold in sweetened condensed milk mixture.
- Pour into freezer container. Top with fudge sauce. Swirl fudge throughout the ice cream with a knife. Freeze ice cream several hours or overnight until frozen.
*If you want a lighter coffee flavor, use 1 tablespoon, stronger coffee flavor add 2 tablespoons espresso powder.