Coffee Crisp No-Churn Ice Cream
Watch the recipe video
So how does this work? How does a no-churn 4 ingredient ice cream come out with a silky smooth texture and no ice crystals?
Whipping the 35% cream to stiff peaks incorporates a lot of air, which helps keep the ice cream from freezing solid.
Condensed milk contains a lot of milk solids, sugar, and very little water. The first two lower the freeze point of the ice cream (keeping it relatively soft), and the absence of extra water (that would be in regular milk or cream) prevents that water from forming ice crystals.
Lastly the liqueur also lowers the freeze point, adding a little extra boost.
- 3 cups (750 mL) 35% cream
- 1 can condensed milk
- 2 Coffee Crisp
- 2 Tbsp (30 mL) coffee liqueur