The Best No-Churn Coffee Ice Cream Recipe
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!
Servings: 10
Cost: $10
Ingredients
- 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
Instructions
- 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
Notes
Ice cream needs at least 4 hours to chill. Overnight is even better.
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 -- don't use the mixer for this.
Sub chocolate chips for the espresso beans or leave out.
Instant coffee adds more coffee flavor without watering down the ice cream as brewed coffee does. Can sub espresso powder for coffee crystals.
Nutrition
Calories: 353kcal | Carbohydrates: 30g | Protein: 5g | Fat: 23g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 69mg | Sodium: 69mg | Potassium: 261mg | Fiber: 1g | Sugar: 28g | Vitamin A: 813IU | Vitamin C: 1mg | Calcium: 162mg | Iron: 0.4mg