No churn coffee and caramel ice cream

We are still in the zone of missing our home kind of days... Unpacking of the entire luggage is done. Clothes have been washed, dried and pressed and now they are neatly hanging in our closet. Pictures and vases and idols have taken their respective places. Everything is like it used to be 1 month back...like we have never left...except the home decor stuffs here still reminding us of our hustling days in Kolkata, Burdwan and Chandanagar. Laddus and Kaju Barfis are all finished prior to their expiry dates...and it will take another 11 months till we get to see our beloved land again!!

And out sweet memories of winter just melted away with our first step out of the Abidjan airport. Dry hot air was hitting our face making us realizing that we are not in India anymore and summer has hit Abidjan much earlier than Kolkata... So we are back in the days of desperate thirst again....thirst for water, ice cream, chilled soft drinks....and above all thirst for a little more soothing cold air. Whereas for the last one I am really not sure what will happen in the coming season....but I can assure you some real cool desserts and drinks to get along.

First in the row is my favourite favourite no churn ice cream recipe. It’s a coffee ice cream with a hint of caramel flavour. Velvety smooth and buttery rich.I have already added the custard based coffee ice cream recipe so it’s time for the easier version...which includes no cooking and no cooling. Just whisking and freezing. One of my favourite...I hope you like this one too!!

No churn coffee and caramel ice cream

Serves 6-8

Ingredients:

2 cups of heavy whipping cream

1 cup of sweetened condensed milk

2 tsp instant coffee powder

¼ th cup of caramel sauce

Method:

Whip the heavy cream until stiff peaks arise.

Now add the instant coffee powder, condensed milk and caramel sauce.

Whisk again and mix them well.

Pour the mixture in a box or tub and freeze until they are set. This will take around 3 hours.

Whisk it again with a fork or hand blender.

Freeze again. Repeat this process another time and freeze it overnight.

Do cover the surface of the ice cream mix with a plastic film to avoid the formation of ice crystals.

Keep the ice cream in the kitchen counter for 10 minutes before serving.

Drizzle some caramel sauce over the ice cream before serving.