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This easy no-churn coffee ice cream uses just five ingredients and delivers a rich, indulgent coffee flavor. It’s perfect for coffee lovers and simple to make at home without an ice cream maker.
If you’ve followed this site for a while, you may know I love making homemade no-churn ice cream. While store-bought options are convenient, homemade ice cream is surprisingly easy and avoids some of the strange additives found in packaged varieties. This recipe is also egg-free, making it approachable for many home cooks.
I like to keep a container of no-churn ice cream in the freezer — it’s a quick way to satisfy a sweet tooth after dinner or to offer guests a special treat without much fuss.
Why You’ll Love This Ice Cream…
- Rich and indulgent — this is a dessert, not a health food. Heavy cream and sweetened condensed milk create a creamy, satisfying texture and flavor.
- Easy to prepare and stores well in the freezer, so you can make it ahead and enjoy it over time.
- Versatile to serve — scoop into bowls, cups, or cones for a lovely presentation.
What You’ll Need…
- Sweetened condensed milk: Typically sold in 14-ounce cans in the baking aisle. This recipe uses the whole can. Note: this is not the same as evaporated milk.
- Espresso powder: Instant espresso powder gives a strong coffee flavor. You can substitute instant coffee granules if needed.
How Does No-Churn Ice Cream Work?
No-churn ice cream relies on whipped heavy cream to incorporate air and create a light, creamy texture similar to churned ice cream. By whipping heavy cream to stiff peaks and folding it into the other ingredients, you achieve a scoopable, smooth result without an ice cream machine.
How To Make…
Begin by dissolving the espresso powder in hot water and letting it cool completely. In a chilled bowl, beat the heavy whipping cream with a hand mixer or stand mixer fitted with the whisk attachment until thick and stiff peaks form. Be careful not to overbeat.
Fold the cooled espresso, the sweetened condensed milk, and the chocolate chips into the whipped cream until evenly combined. Pour the mixture into a loaf pan or any airtight container, cover, and freeze until firm — at least six hours.
Tips For Making No-Churn Coffee Ice Cream…
- Keep the heavy whipping cream cold. For best results, chill the mixing bowl and whisk in the refrigerator for a few minutes before whipping.
- Watch the cream while beating. It can quickly go from soft peaks to stiff peaks and then to butter if overwhipped. Stiff peaks should stand up straight when the whisk is lifted.
- Allow the espresso mixture to dissolve and cool completely before folding it into the whipped cream to avoid deflating the air you’ve incorporated.
Ingredient Substitutions…
- Instant coffee granules can replace espresso powder if that’s what you have; espresso powder yields a stronger coffee flavor.
- For a chunkier texture, use chopped semisweet chocolate instead of chocolate chips.
If you make this no-churn coffee ice cream, leave a comment below or tag me on Instagram @justastastyblog and #justastastyblog!
For More Recipes Using Espresso, Check Out My…
- Espresso chocolate chip cookies
- Tiramisu cupcakes
- Homemade fudge
📖 Recipe
No-Churn Coffee Ice Cream
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Ingredients
- 2 tablespoons instant espresso powder
- 2 tablespoons hot water
- 1 pint heavy whipping cream
- 14 ounces sweetened condensed milk
- 1 cup semisweet chocolate chips
Instructions
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In a small cup, stir the instant espresso powder into the hot water until completely dissolved. Set aside and let it cool completely.
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Using a hand mixer or stand mixer with the whisk attachment, beat the heavy cream until stiff peaks form. Gently fold in the cooled espresso, the sweetened condensed milk, and the chocolate chips.
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Pour the mixture into a loaf pan or other airtight container. Cover and freeze for at least 6 hours, or until firm. Scoop and serve.