Sauce

This luxurious coffee sauce blends sweetened condensed milk with instant coffee for a deep, robust flavor profile that rivals professional pastry shops. The addition of vanilla extract adds warmth, while heavy cream provides a light, airy texture when whipped and folded in. Unlike traditional custards, this recipe requires no cooking of eggs, making it a safe and simple treat for any skill level. It creates a dense, creamy consistency that freezes beautifully, allowing you to enjoy it as a standalone dessert or a decadent topping. Perfect for summer gatherings, coffee lovers' nights, or as an elegant accompaniment to warm fudge or honey sauces.

Cooking Method: Boiling, Stewing

Cuisine: Global

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 4

Calories: 403.1

Dietary: Gluten-free, Vegetarian

Description

This luxurious coffee sauce blends sweetened condensed milk with instant coffee for a deep, robust flavor profile that rivals professional pastry shops. The addition of vanilla extract adds warmth, while heavy cream provides a light, airy texture when whipped and folded in. Unlike traditional custards, this recipe requires no cooking of eggs, making it a safe and simple treat for any skill level. It creates a dense, creamy consistency that freezes beautifully, allowing you to enjoy it as a standalone dessert or a decadent topping. Perfect for summer gatherings, coffee lovers' nights, or as an elegant accompaniment to warm fudge or honey sauces.

Ingredients

3/4 cups Sweetened condensed milk
1 1/2 Tablespoons instant coffee granules
1/2 teaspoons Vanilla extract
1 1/4 Cups whipping or heavy cream

Directions

1
Dissolve the instant coffee granules in 1 tablespoon of boiling water.
2
Combine the sweetened condensed milk and the dissolved coffee in a heatproof bowl.
3
Place the bowl over a pan of gently simmering water (double boiler method).
4
Cook for 15 minutes, stirring occasionally, until the mixture is slightly thickened.
5
Remove the bowl from the heat.
6
Stir in the vanilla extract and let the mixture cool to room temperature.
7
Refrigerate the cooled mixture until chilled.
8
Whip the heavy cream until soft peaks form.
9
Gently fold the whipped cream into the chilled coffee mixture until combined.
10
Pour the mixture into a freezer-safe container.
11
Cover and freeze until firm, beating the mixture well after 1 1/2 hours to prevent ice crystals.
12
About 15 minutes before serving, transfer the container to the refrigerator to soften.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 403.1kcal

% Daily Value *
Total Fat 30.8g48%
Saturated Fat 19.0g95%
Cholesterol 93.3mg32%
Sodium 65.9mg3%
Total Carbohydrate 26.7g9%
Dietary Fiber 0.0g0%
Sugars 25.3g
Protein 5.0g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Serve with Hot Fudge Sauce or Burnt Honey Sauce for extra flavor.

Ensure the coffee mixture is completely cooled before folding in the cream to maintain texture.

Beating the mixture halfway through freezing helps create a smoother, creamier consistency.

Keywords: coffee, ice cream, no-churn, dessert, cream, vanilla, condensed milk, espresso, freeze, whipped, easy, summer, treat, rich, smooth

Read it online: https://www.chefs-mate.com/recipe/sauce-215/