Homemade No Churn Coffee Ice Cream
This creamy, rich, and bold coffee ice cream is a dream for coffee lovers! Made with just six simple ingredients, it’s incredibly easy to whip up—no ice cream maker required. Perfect for hot summer days or as an indulgent dessert any time of the year.
- Prep Time: 10 minutes
- Cook Time: None
- Total Time: 8 hours 10 minutes (includes freezing)
- Yield: About 8 cups (serves 6–8) 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2½ tbsp (15g) instant espresso powder or instant coffee granules
- 2 tbsp (30mL) warm water
- 2 cups (480mL) heavy cream, cold
- 1 can (14 oz/397g) sweetened condensed milk
- 1 tsp vanilla extract
- 4 oz (113g) semi-sweet chocolate, chopped
Instructions
- Dissolve Coffee: In a small bowl, mix the espresso powder with warm water until fully dissolved. Set aside.
- Whip Mixture: In a large mixing bowl, combine the dissolved coffee, heavy cream, condensed milk, and vanilla extract. Using a hand or stand mixer with a whisk attachment, whip on high speed for about 3–4 minutes until thick and smooth. The mixture should hold soft peaks but remain pourable.
- Fold in Chocolate: Gently fold in the chopped chocolate using a spatula, ensuring it’s evenly distributed without deflating the mixture.
- Freeze: Pour the mixture into a freezer-safe container or loaf pan. Smooth the top and garnish with extra chocolate pieces if desired. Cover tightly with plastic wrap or a lid to prevent ice crystals. Freeze for at least 8 hours or overnight.
- Serve: Let the ice cream sit at room temperature for about 10 minutes before scooping for the perfect creamy texture.
Notes
Serving Suggestions:
- Serve in bowls or waffle cones and garnish with grated chocolate or coffee beans for an elegant touch.
- Pair with cookies, brownies, or fresh fruit for a complete dessert experience.
Tips & Tricks:
- Use cold heavy cream for better whipping results.
- Avoid overwhipping to maintain a light and airy texture.
- For a smoother texture, finely chop or shave the chocolate using a vegetable peeler.
Storage & Reheating:
- Store in an airtight container in the freezer for up to two weeks.
- To soften before serving, let it sit at room temperature for 10–15 minutes.
Find it online: https://icecreamin.com/no-churn-coffee-ice-cream/