Imagine the rich, bold flavor of your favorite coffee transformed into a smooth, luscious ice cream – all without the need for an ice cream maker!
If you’re a coffee lover looking for a cool and creamy treat, this No-Churn Coffee Ice Cream is your new best friend. Whether you’re seeking a delightful end to a special meal or a unique addition to your dessert repertoire, this coffee ice cream delivers on all fronts. Its velvety texture and deep coffee notes make it a standout on its own, while also pairing beautifully with a variety of treats like warm brownies and chocolate cake.
Why You’ll Love This Coffee Ice Cream Recipe
- Easy to make. No ice cream maker? No problem! This no-churn recipe requires just a few simple ingredients and minimal equipment, making it perfect for any home cook.
- Creamy texture. The combination of whipped cream and sweetened condensed milk creates an incredibly smooth and creamy texture that’s irresistible.
- Rich coffee flavor. Whether you’re a coffee aficionado or just enjoy your daily coffee, the bold coffee flavor in this ice cream is sure to satisfy your cravings.
- Customizable. Get creative with mix-ins and swirls! From chocolate chips and caramel to cookie crumbles and nuts, you can easily tailor this recipe to your taste preferences.
What You’ll Need
See the recipe card below for ingredient quantities and full instructions.
- Espresso powder – This is often found in the baking section. You can also use instant coffee granules for a less intense coffee flavor.
- Hot water – You’ll use this to dissolve the espresso powder.
- Sweetened condensed milk – Don’t confuse this with evaporated milk, which is unsweetened.
- Vanilla extract – Use store-bought or homemade vanilla extract.
- Heavy cream – Look for heavy cream or heavy whipping cream.
How to Make Coffee Ice Cream
- Prepare the espresso. Dissolve the espresso powder in the hot water. Let it cool to room temperature.
- Start mixing. Stir together the sweetened condensed milk, espresso mixture, and vanilla extract.
- Whip the cream. In a separate bowl, whip the cream to stiff peaks.
- Finish mixing. Fold in a quarter of the whipped cream, and then gently fold in the remaining whipped cream.
- Freeze. Transfer the mixture to a cold metal loaf pan, cover, and freeze for at least 6 hours.
Tips for Success
- Dissolve the espresso powder. Make sure to dissolve it completely in hot water to prevent graininess in your ice cream.
- Use cold cream. Ensure that your heavy cream is well-chilled before whipping. Cold cream whips up better and gives your ice cream a creamy, airy texture.
- Don’t over-mix. When combining the whipped cream with the coffee and sweetened condensed milk mixture, fold gently to maintain the airiness of the whipped cream. Over-mixing can deflate the mixture and make the ice cream denser.
Variations and Serving Suggestions
- Mix in more flavor. Fold in up to a cup of mini chocolate chips, toffee bits, chopped nuts, or chopped Oreos.
- Add a swirl. Add layers of chocolate sauce, caramel sauce, or Nutella as you transfer the ice cream to the pan. Use a thin knife to swirl together.
- More coffee flavor. Instead of vanilla extract, add up to 2 tablespoons of a coffee liqueur like Kahlua.
- Dress it up. Serve scoops of your homemade coffee ice cream topped with hot fudge sauce or caramel sauce. Toasted nuts (I especially like hazelnuts here!) are a great topping, too.
- Complement another dessert. Add a scoop of coffee ice cream to chocolate cake, pecan pie, brownies, or another favorite.
How to Store
Keep any leftover coffee ice cream in an airtight, freezer-safe container in the freezer. You can place a layer of plastic wrap directly on the surface of the ice cream before sealing the container to help prevent ice crystals from forming on top. Properly stored, it should keep in the freezer up to 2 or 3 weeks.
More Ice Cream Recipes
Coffee Ice Cream
Indulge in the rich, creamy flavor of this No-Churn Coffee Ice Cream – a simple and refreshing treat that coffee lovers will adore. No ice cream maker needed!
Ingredients
- 2 tablespoons espresso powder*
- 2 tablespoons hot water
- 1 (14-ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 cups (473ml) heavy cream
Instructions
- Place a metal 9" x 5" loaf pan or other similarly sized freezer-safe container in the freezer.
- Dissolve the espresso powder in the hot water. Let it cool to room temperature.
- Combine the sweetened condensed milk, coffee mixture, and vanilla extract in a large mixing bowl. Mix until well combined.
- In a separate mixing bowl, whip the heavy cream with an electric mixer until stiff peaks form.
- Fold about a quarter of the whipped cream into the coffee mixture until fully incorporated. Then gently fold in the remaining whipped cream. Be careful not to over-mix and deflate the whipped cream too much.
- Transfer the mixture to the loaf pan. Smooth the top with a spatula, and cover with plastic wrap or a lid. Freeze for at least 6 hours or overnight, until the ice cream is firm.
Notes
*You can instead use instant coffee granules for a more subtle coffee flavor.
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