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No Churn Coffee Ice Cream Recipe

This is an easy No Churn Coffee Ice Cream recipe because no ice cream machine it’s needed and is made with just 5 ingredients!

a scoop of No Churn Coffee Ice Cream Recipe served in a cake cone topped with a drizzle of chocolate sauce

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Coffee Ice Cream is one of those classic ice cream flavors that everyone loves but doesn’t always think to make. Luckily for you, this No Churn Coffee Ice Cream recipe is SUPER easy to whip up (literally)!

No churn ice cream is sometimes called sweetened condensed milk ice cream or condensed milk ice cream because it’s a homemade ice cream with sweetened condensed milk and whipping cream. Basically, you fold the sweetened condensed milk into whipped cream. In this case, we’re adding coffee flavor!

a scoop of No Churn Coffee Ice Cream in an ice cream cone

Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.

What You Need To Know About This Coffee Flavored Ice Cream:

Coffee Ice Cream makes the perfect base for mix-ins. Think mini chocolate chips, crushed gluten free Oreos, swirls of chocolate ganache or caramel sauce, chocolate-covered espresso beans, or even toffee bits.

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Does coffee ice cream have caffeine?

Yes. This Coffee Ice Cream is made with Espresso Powder, which contains caffeine. Espresso Powder is more concentrated than instant coffee and also contains a slightly higher amount of caffeine.

a scoop of No Churn Coffee Ice Cream in an ice cream cone


Ingredients for Homemade Coffee Ice Cream

ingredients in individual bowls for a No Churn Coffee Ice Cream Recipe


Equipment Needed to Make No Churn Ice Cream


How to Make Coffee Ice Cream

Step 1. In a small bowl, whisk together the instant espresso powder and hot water until the powder has dissolved.

Step 2. Add the mixture to the bowl of a stand mixer fitted with the whisk attachment. Add the heavy whipping cream and mix on medium speed until the mixture forms stiff peaks– about 3-5 minutes.

Step 3. Next, add the coffee extract and mix to combine.

Step 4. Add the sweetened condensed milk and fold it gently into the whipped cream– you don’t want to deflate the whipped cream. Transfer the mixture to a 9×5 loaf pan or ice cream container and wrap it in plastic wrap.

Step 5. Freeze overnight, or at least 12 hours. Scoop and enjoy.

process shot of making a No Churn Coffee Ice Cream Recipe with the ice cream in a mixing bowl


Tips for Making No Churn Ice Cream

  • Chill the bowl and beaters before whipping the cream.
  • Do not use low-fat sweetened condensed milk. You need the fat content to help prevent ice crystals from forming in the ice cream.
  • 2 Tablespoons of vodka mixed into the ice cream will help keep homemade ice cream softer and more scoopable. But skip this if serving to kids.
  • When storing, cover the surface of the ice cream with plastic wrap or wax paper to prevent ice crystals from forming on top.
  • If tightly sealed, ice cream will last months in the freezer.

a finished No Churn Coffee Ice Cream Recipe in a metal loaf pan ready to be frozen


Other No Churn Ice Cream Recipes To Try

No Churn Coffee Ice Cream in an ice cream cone with chocolate sauce being poured on top


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a scoop of No Churn Coffee Ice Cream Recipe served in a cake cone topped with a drizzle of chocolate sauce

No Churn Coffee Ice Cream Recipe

Yield: Serves
Prep Time: 10 minutes
Chill Time: 12 hours
Total Time: 12 hours 10 minutes

This is an easy No Churn Coffee Ice Cream recipe because no ice cream machine it’s needed and is made with just 5 ingredients!

Ingredients

Instructions

  1. In a small bowl, whisk together the instant espresso powder and hot water until the powder has dissolved.
  2. Add the mixture to the bowl of a stand mixer fitted with the whisk attachment. Add the heavy whipping cream and mix on medium speed until the mixture forms stiff peaks-- about 3-5 minutes.
  3. Next, add the coffee extract and mix to combine.
  4. Add the sweetened condensed milk and fold it gently into the whipped cream-- you don’t want to deflate the whipped cream.
  5. Transfer the mixture to a 9x5 loaf pan or ice cream container and wrap it in plastic wrap. Freeze overnight, or at least 12 hours. Scoop and enjoy.
  6. Store tightly wrapped in the freezer for up to three weeks.

Notes

  1. Read the blog post for tips on making no-churn ice cream.
  2. Coffee extract can be found in most specialty food stores, but
    if you can’t find it just substitute vanilla extract! It's also readily avialable online.
Nutrition Information:
Yield: 10
Amount Per Serving:Calories: 174

Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs. Calories based on 10 servings.

a hand picking up an ice cream cone filled with no churn coffee ice cream

Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.

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