Coffee Mascarpone Ice Cream (No-Churn)

Super creamy coffee flavored ice cream that takes only a few minutes of prep time and doesn’t require an ice cream machine. Instant espresso powder gives a deep coffee flavor and mascarpone gives a creamy richness.

Ingredients:

• 250 grams heavy cream, cold
• 100 grams mascarpone cheese, cold
• 2 tablespoons instant espresso powder (not coffee grounds)
• 1 teaspoon pure vanilla extract (optional)
• pinch of salt
• 150 grams sweetened condensed milk (about half a can)

Instructions:

1. In the bowl of a stand mixer fitted with the whisk attachment, place the heavy cream, mascarpone, espresso powder and salt. Whip on high speed for 3 minutes, until medium peaks form. (Do not overwhip at this stage, as the mascarpone can get grainy).
2. Add the sweetened condensed milk and fold in until totally combined.
3. Pour the mixture into a medium sized container, such as a loaf pan, and cover with a lid or plastic wrap.
4. Freeze for at least 4 hours, or until firm.
5. For easier scooping, let the ice cream sit outside for a few minutes, or use an ice cream scoop that has been dipped in very hot water and dried off.

Notes:

• If you don’t have espresso powder, you can use instant coffee granules, but they need to be either ground into a fine powder or dissolved in about 2 teaspoons of hot water and cooled before incoporating into the ice cream.
• This recipe can easily be doubled, and will use up one full can of sweetened condensed milk.
• Mascarpone can be replaced with an equal amount of cream cheese, but the flavor of the ice cream will change slightly.