Quick Coffee Ice Cream Cake (only 3 ingredients) WITHOUT gluten, eggs, and gelatin.
With this recipe, you will get in a few minutes a quick, delicious, and fresh coffee ice cream cake, ideal for these hot summer days but great in all seasons, even for example for Father’s Day.
The Ice Cream Cake consists of a fresh and creamy semifreddo prepared in just a few minutes with only three ingredients (instant coffee, cream, and condensed milk), gluten-free, no added sugar, no eggs, and no gelatin.
An easy and quick recipe to always have ready in the freezer. And a gluten-free dessert.
If you are looking for more fresh and summer recipes (sweet or savory), click on my “Summer Special“.
If you are looking for easy and quick recipes, click on my Special: “Easy and Quick Recipes“.
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- Difficulty: Very Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 10 Minutes
- Portions: 6 people
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn, Father's Day
Ingredients for the Quick Coffee Ice Cream Cake
- 2 cups sweetened whipping cream (like hoplà)
- 5.8 oz condensed milk
- 0.5 oz instant coffee
- to taste coffee beans (for decoration)
Tools
- Small Pot
- Bowl
- Mixer electric Bosch, 350 W power
- Bundt Cake Pan by Nordic Ware
Steps for the Quick Coffee Ice Cream Cake
Take a tall-edged pot and heat 1/4 cup (60 ml) of the cream (taken from the total 2 cups) over low heat and dissolve the instant coffee in it, then turn off the heat and add the condensed milk, mixing well.
Place the mixture in the fridge for at least 30 minutes.
No sugar is needed, because the milk and cream are already sweetened.
After thirty minutes, whip the remaining cream until stiff peaks form and add in 3 batches the cold coffee mixture, blending it gently with a hand whisk, from bottom to top, to avoid deflating it.
I used a 20 cm (8-inch) diameter bundt cake pan (lined with plastic wrap) because I liked the idea of an ice cream cake, but you can easily use a loaf pan to form a brick or single-portion molds.
Finally, pour the mixture into the lined mold, making sure to distribute it well with the spatula.
Then transfer to the freezer for about 3-4 hours, until it solidifies.
After the indicated time, remove the mold from the freezer and leave it at room temperature for 2 minutes.
Finally, unmold the semifreddo onto a serving plate and decorate with coffee beans and whipped cream dollops or according to your taste.
Wait 3 minutes before serving.
You can perfectly store it in the freezer for about 2 months… but I assure you it will be gone much sooner!
Notes
The recipe is by Babette from the legendary Coquinaria forum, which went viral online for its simplicity and deliciousness.
Shopping Tips!!!
To make my coffee ice cream cake, I used the Bundt cake Anniversary by Nordic Ware found on Amazon.
I whipped the cream perfectly with the handy Bosch electric mixer with 4 speeds (+ turbo) and 350 W power, found at a great price on Amazon.
