Having mastered super-simple Vietnamese Iced Coffee Pops, we decided to try another lazy, low-tech frozen dessert: no-churn ice cream. This one might be slightly more lazy, given that an appliance does most of the work and the freezing happens in one step, not two.

Inspired by The Kitchn’s easy recipe for no-churn, 2-ingredient vanilla, we decided to try a coffee version, swirling fudge into the mixture before letting it set. It took minutes to make the ice cream base and the possible variations are endless. Tea, spices, or even herbs would make interesting flavoring alternatives, and mix in anything you like for texture.

Ingredients

• ½ cup cold, dark roast brewed coffee (we used Medium Roast Espresso)
• 1 (14-ounce) can sweetened condensed milk
• 2 cups cold heavy cream
• Hot fudge (well, warm fudge)

Instructions

1. Pour the sweetened condensed milk into a large bowl and whisk in the cold coffee (or other flavoring), set aside.
2. Whip the heavy cream until peaks form. We used a hand mixer on medium-high.
3. Add whipped cream to the condensed milk mixture and blend by hand or on the low setting until combined.
4. Blend again on medium until the mixture is just thickened.
5. Pour mixture into a freezer-safe container (we used a standard size loaf pan) and cover with wax paper.
6. Freeze overnight or until firm and enjoy!