Craving a creamy coffee treat without breaking out the ice cream maker? This no-churn coffee ice cream is smooth, rich, and packed with bold coffee flavor. Perfect for coffee lovers who want an easy, homemade dessert that tastes like it came from a café!
We are sharing tips to help you get the best results when making this recipe. If you don’t need the tips, scroll to the bottom for the full recipe and printable recipe card.
⭐ Why You’ll Love This Coffee Ice Cream ⭐
- No ice cream maker needed
- Only 5 simple ingredients
- Creamy, rich, and full of bold coffee flavor
- Perfect for summer or anytime you want a cool treat
- Customizable with chocolate chips, caramel, or crushed cookies
🧾 Ingredients
📌 Be sure to see the recipe card below for the full ingredients list with quantities and step-by-step instructions!
- Heavy whipping cream
- Sweetened condensed milk
- Instant espresso powder
- Hot water
- Vanilla extract
- Add ins: chocolate chips, caramel swirl, crushed chocolate cookies
🔪 How to Make No Churn Coffee Ice Cream
Step 1: Make the Coffee Base
Stir the espresso powder into hot water in a small bowl until fully dissolved. Let it cool for a few minutes.
Step 2: Whip the Cream
Use a hand mixer to beat the heavy cream in a large bowl until it forms stiff peaks. Stop as soon as it holds shape—don’t overbeat.
Step 3: Mix the Coffee and Milk
In a separate bowl, combine the sweetened condensed milk, vanilla, and cooled coffee mixture. Whisk until smooth.
Step 4: Blend It All Together
Slowly fold the coffee mixture into the whipped cream. Stir gently until the mixture is light, fluffy, and fully combined.
Step 5: Chill and Set
Transfer the ice cream mixture to a loaf pan or airtight container. Smooth the top, cover, and freeze for at least 6 hours, or until fully set.
⭐ Pro Tips ⭐
- For extra flavor, add a swirl of chocolate fudge or caramel sauce before freezing.
- Want crunch? Fold in chocolate-covered espresso beans or crushed Oreos.
- Let the ice cream sit out for 5 minutes before scooping for the best texture.
📖 Variations
- Mocha Ice Cream: Add 2 tablespoons of cocoa powder to the condensed milk.
- Caramel Macchiato: Swirl in caramel before freezing.
- Vegan Version: Use coconut cream and sweetened condensed coconut milk.
More Delicious Recipes To Try
No-Churn Coffee Ice Cream That’ll Make You Skip the Coffee Shop
Ingredients
- 2 cups heavy whipping cream
- 14 oz sweetened condensed milk
- 2 tablespoons instant espresso powder or strong instant coffee
- 1 tablespoon hot water
- 1 teaspoon vanilla extract
- Optional add ins chocolate chips, caramel swirl, crushed chocolate cookies
Directions
Step 1: Mix the Coffee
- In a small bowl, mix the instant espresso powder with hot water until dissolved. Set aside to cool slightly.
Step 2: Whip the Cream
- In a large mixing bowl, beat the heavy whipping cream with a hand mixer until stiff peaks form. Don’t overmix—it should be fluffy and hold its shape.
Step 3: Combine
- In another bowl, whisk together the sweetened condensed milk, vanilla extract, and the dissolved coffee mixture.
Step 4: Fold It In
- Gently fold the coffee-milk mixture into the whipped cream. Take your time and mix until it’s all smooth and even.
Step 5: Freeze
- Pour the mixture into a loaf pan or freezer-safe container. Smooth the top, cover, and freeze for at least 6 hours or until solid.
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