This No-Churn Coffee Ice Cream Recipe makes the BEST homemade coffee ice cream without a machine and no eggs. The perfect dessert for coffee lovers!
There are several no-churn ice cream recipes on the blog. But, as a coffee lover, this easy no churn coffee ice cream recipe is probably my favorite ice cream, especially on a hot summer day. Actually, my whole family adores this creamy ice cream, and not all of them love coffee!
This simple recipe makes delicious ice cream with a bold coffee flavor that isn't overpowering. Best of all, you don't need a traditional ice cream maker or ice cream machine, and there are no egg yolks or eggs to mess with!
Because I love how smooth this ice cream is, we didn't add chocolate or chocolate chips to the mixture. Instead, we added crushed chocolate-covered espresso beans on top. Yum.
Coffee Ice Cream Recipe Ingredients
There are only 5 simple ingredients in this no churn recipe. You can find them in your grocery store.
- Heavy whipping cream -- also called heavy cream. Don't get half and half as it isn't the same thing.
- Sweetened condensed milk -- not evaporated milk or whole milk
- Instant coffee -- adds coffee flavor without watering the mixture down. I used regular coffee, but you can use decaffeinated coffee
- Vanilla extract -- rounds out the flavor
- Chocolate covered espresso beans -- optional for topping. Use chocolate chips or top with chocolate sauce or chocolate syrup for a smooth and creamy texture
How to Make Coffee Ice Cream without Machine
First, add the instant coffee crystals to a small bowl. Add the vanilla extract, and mix with a spoon until the crystals are dissolved.
The mixture will be thick.
Next, add the coffee mixture to a large bowl. Add the heavy cream, and mix with an electric mixer on medium speed until stiff peaks start to form.
Be careful not to over mix the cream. You don't want butter!
Pour the sweetened condensed milk into a separate bowl. Then, carefully fold the whipped cream mixture into the condensed milk.
Use a spatula for this part. Using the hand mixer will change the texture.
Next, spoon the milk mixture into a loaf pan. Sprinkle the crushed beans over the top of the ice cream, and place into the freezer.
How Long to Freeze
Freeze the ice cream mixture for at least 4 hours or until it is solid. For best results, freeze overnight.
How to Store
Keep the ice cream frozen until ready to eat. Store leftover ice cream in an airtight container or covered with plastic wrap. It should keep for 2-3 months.
Homemade ice cream needs at least 4 hours to chill. Overnight is even better, so plan ahead when making this dessert.
Be sure to use sweetened condensed milk and not evaporated milk. Look for heavy whipping cream or heavy cream -- not half and half.
Gently fold the whipped cream into the milk mixture -- never use the electric mixer for this part.
Adding brewed coffee waters the ice cream mixture down. Use instant coffee granules or instant espresso powder for rich coffee flavor.
The Best No-Churn Coffee Ice Cream Recipe
- 1 ½ tbsps instant coffee granules
- 1½ tbsps vanilla extract
- 2 cups heavy whipping cream
- 1 14- oz can sweetened condensed milk
- ½ cup chocolate covered espresso beans crushed
- Add the instant coffee to a small bowl. Add vanilla extract, and mix until dissolved
- Pour the heavy cream and coffee mixture into a large mixing bowl, and beat with an electric mixer until stiff peaks form.
- Add the sweetened condensed milk to a separate bowl
- Gently fold whipped cream mixture into the condensed milk until well combined
- Pour milk mixture into a loaf pan or freezer-safe container, and spread evenly throughout pan.
- Sprinkle crushed espresso beans on top of the ice cream
- Place into the freezer for 4-6 hours or overnight until solid
Nutrition information is estimated. Please do your own calculation to fit special diets.
I hope you enjoy this creamy coffee ice cream as much as we do. My family says its the best coffee ice cream recipe on the planet!
Please leave a star rating and/or comment if you try it!
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