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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
Sharon Lachendro

No Churn Coffee Ice Cream Recipe

5 from 14 ratings
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!
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Prep Time 10 minutes
Chill Time 12 hours
Total Time 12 hours 10 minutes
Servings: 4
Course: Desserts
Cuisine: American
Calories: 174
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons instant espresso powder
  • 2 tablespoons hot water about 110F
  • 2 cups heavy whipping cream
  • 1 teaspoon coffee extract see notes
  • 1 14 ounce can sweetened condensed milk

Equipment

  • KitchenAid Hand Mixer
  • Pyrex Smart Essentials 4-qt Mixing Bowl
  • King Arthur Espresso Powder
  • Nielsen-Massey Pure Coffee Extract
  • Tovolo Tight-Fitting, Stack-Friendly, Sweet Treat Ice Cream Tub
  • Ice Cream Scoop

Method
 

  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.