Creamy Espresso Ice Cream

- 1/3 cup brewed Pilon® Espresso Coffee
- 1/4 cup sugar
- 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
- 1 cup heavy cream

  1. COMBINE hot espresso and sugar in large bowl until sugar is dissolved. Blend in sweetened condensed milk.
  2. BEAT heavy cream in large bowl with electric mixer on medium speed until stiff peaks form. Fold into espresso mixture.
  3. POUR into 9 x 5-inch loaf pan or other 2-quart freezer safe container; cover. Freeze 3 hours or until firm.
TIP * A variety of flavored syrups that enhance coffee drinks are available in supermarket coffee aisles, specialty coffee houses, gourmet food stores and online.
Recipe Photo
General Information
Preparation Time
Cooking Time