Was craving ice cream lately but never wanted to add it to the grocery budget. I lent our ice cream maker to our daughter and haven't borrowed it back yet so I had to make the 'no churn' 'no machine' kind which takes making the sugar free sweetened condensed milk first (which is what takes the most time). Luckily I was home yesterday and could start it and let it simmer away without standing there willing it to go faster.
1 c heavy cream
1 1/4 c heavy cream
1/2 c unsweetened almond milk
3/4 c sweeteners - mixture of allulose, bochasweet and monk fruit
2 T butter
1/2 - 3/4 t Thick It (a xanthan based thickener available online)
1 T espresso powder
1 t vanilla
1-2 t instant coffee (I use one full single packet)
In a saucepan mix the 1 c heavy cream and almond milk along with about half the sweetener. Bring to a brief boil, then reduce to a constant fast simmer for about 45 minutes until it's thickened up a little. Stir every now and then and make sure your heat isn't too high or it will scorch. Remove from heat and whisk in the butter and the ThickIt (by sprinkling over the top and whisking briskly). Add the espresso powder and vanilla. I used a stick blender briefly pulsed a couple times to make it super quick.
Cool this mixture either in the refrigerator or let it set until completely cool.
Whip the 1 1/4 c heavy cream to stiff peaks along with the last half of the sweeteners. Fold in the coffee mixture. When combined, stir and swirl in a teaspoon or so (1 packet) instant coffee. Leave it swirled to give that look or mix it in completely if you prefer a solid color soft brown ice cream. Transfer to the container for the freezer, seal and freeze for about 5-6 hours.
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Coffee mixture after whisking. Now let it cool completely before adding in the whipped cream |
