The creamiest, dreamiest coffee ice cream that doesn’t require an ice cream maker!
With the warm weather here, frozen treats have seriously been on my brain lately. First up, coffee ice cream. And not just any coffee ice cream.. Coffee Ice Cream that doesn’t need an ice cream maker! Let’s just admire the beauty of that sentence for a second. For me, coffee ice cream is such a nostalgic creamy treat that reminds me so much of my childhood. Growing up, my father and I would have some every. single. night. To this day, I totally blame him for my ice cream addiction! I don’t have enough words to explain to you guys how much I LOVE coffee ice cream. This no-churn version is ridiculously easy to make that it’s actually dangerous!
This ice cream is so super creamy and flavorful – perfect for all of my fellow coffee lovers! In my ice cream, I decided to use instant coffee granules dissolved in a small amount of water instead of using other methods like soaking coffee beans in cream, etc. I wanted to make this as easy as possible! All you need to do is mix up the ingredients and freeze until set. Craziness.
Get ready for the creamiest no-churn coffee ice cream ever because once you try it, you’ll never need your ice cream maker again!
[pinterest]
Ingredients:
Instructions:
In a large bowl, whip heavy cream until stiff peaks form. Dissolve instant coffee granules in warm water and stir into heavy cream mixture along with sweetened condensed milk and vanilla extract.
Pour ice cream mixture into an airtight container and freeze for 5-6 hours or overnight.
https://www.sprinklesomesugar.com/no-churn-coffee-ice-cream/[pinterest]
Oh, I adore coffee ice cream, and really don’t eat it enough. I’ll definitely be trying this no-churn version soon!
I tried the recipes I love it ,I will make it again and again ,I also try the lemon one .I always make my own ice cream but I would stir it every hour ,but here you dont have too .thank you for sharing .
This is one of my favorites, too! So glad you loved it.
I am seeing so many no-churn ice creams, I am wondering why I bought a ice cream machine! This looks so good and you would never tell it is no-churn!
Yummmm…..coffee + ice cream! SO delicious! And I love that it’s no-churn!
Coffee is my husband’s favorite ice cream flavor, and my oldest son loves it too. I’ll have to try your recipe!
They’ll love it!! It’s amazing.
I am curious how much this makes and if you can double or triple recipe
This recipe makes about one quart – enough to fill a 9×5″ loaf pan. And yes, you can definitely double or triple the recipe as needed!
Do you mix the coffee in warm? Or let it cool a bit?
Hi Paula, the coffee that is used in this recipe is instant coffee. It is a powder, not a liquid. You can find it in the isle with the coffee. Hope this helps!
Can you sub fruit for the coffee and if so how much?
No, you cannot.
This is horse shit yes you can it’s literally just frozen heavy cream and milk with instant coffee, take out the instant coffee and you could put anything in it and freeze it. It’s not rocket science this woman is a moron.
That is the biggest overreaction I’ve probably ever seen. Lol, who gets that mad about not putting fruit in ice cream????? You’re not a moron, coffee isn’t the same as fruit, and hey being nice isn’t rocket science either!
Woah there! Even if what you’re saying is true, (which it isn’t) there’s always a better way to say it! The only moron around here is you if you don’t change your attitude!
what happened to the sugar in this coffee ice cream recipe?
The ice cream is sweetened with sweetened condensed milk and a little bit of vanilla so it doesn’t need added sugar.
This is true I made two different ice creams & no sugar was required the condensed milk is sweet enough take a taste before you pour it i the heavy cream. You’re right Jessica.
Just taste the condensed milk before you pour into the heavy cream believe me it’s plenty sweet enough the sugar won’t be needed.
I make vanilla ice cream with condensed milk and cream all the time and I mix them together and THEN beat it. What do you think the difference would be? Thanks
This is great! I have been looking for ice cream recipes that does not require an ice cream maker (this is because I already have a lot of kitchen gadgets) so at least I do not need to find a space for it.
nice receipes , can you tell more easier way.
i like all these receipes.
can corn starch replace heavy cream? because i can’t get heavy cream here, if can ,is it using the same method? thanks
I’m not sure where you live, but in the U.S corn starch is a powder and definitely can not replace heavy cream. If you let me know where you are located, I can figure out the best replacement for you!
i live in Malaysia.
I did a little bit of research and I found a thread that says you have whipping cream in Malaysia. Is that true? If so, whipping cream is basically the same thing as heavy cream with the difference being it has a higher fat content but will work exactly the same, I use it all the time! If you don’t have it there, let me know and I can find another replacement.
Thanks jessica. I will try to find it
This is absolutely delicious. My husband and I tried it after 5 or 6 hours and it was good, but tasted more like a mousse. However, the next day, WOW, ICE CREAM! This is a great recipe. Thanks for posting it.
Yes! It is definitely better when it has more time to set up. I’m glad you and your husband enjoyed it, Marliese!
I know that this recipe is a no-churn, but will it still turn out if I use my Cuisinart ice cream maker?
I wrote in before, this is very creamy but since there is such a small amount of coffee in it tastes more like vanilla. I found I need 8 tsp to make it coffee ice cream and that is a minimum. That is how I will make it from now on. Why don’t you change the recipe??????????
Sorry Peggy but I’ve never received another comment from you about your issue. I make this ice cream all the time and 5 tsp is just enough coffee flavor for my taste buds. Adding more instant coffee is personal preference and since everyone’s taste buds are different, maybe you just like a stronger tasting coffee ice cream. With that said, please feel free to alter the coffee amount as much as you feel is sufficient enough for your taste but the recipe is going to stay as is because that is how we enjoy it. I’m happy you liked the recipe though after your changes!
If you nix the vanilla and use 2 tsp of Khalua instead the coffee flavor is much more pronounced!
Sounds amazing!!
Hi there,
I make a coffee ice cream but in place of water I use brandy in which I dissolve
The coffee. …..no vanilla though. I call mine Irish coffee ice cream. Am happy to give yr recipe a whirl for dinner guests who don’t do alcohol in any form……thnx fr that.
Our summer is almost over here in S.africa so must make yr recipe before the temps drop.
Cheers fr now.
Good response Jessica, we always play around with recipes but that does not necessarily mean the original recipe must change. Your recipe sounds great and I will give it a try.
Instead of the powdered instant coffee, could I use regular coffee grounds that are reduced to a powder via a food processor? Would that work?
No, that would not work you’ll need instant coffee
I make lots of no churn ice cream, and the coffee flavor is one of my favorites. I’ve even added mini chocolate chips to it, and it satisfied my husband’s craving for something crunchy with the ice cream. Personally I like it just with the coffee taste. Other flavors my husband and I like are Maple Nut, Chocolate, Caramel, Cinnamon, and a Chocolate Caramel blend. All very good.
I made this no churn coffee ice cream on yesterday and OMG!! It is Dreamy!!! The flavor and texture is awesome!!!thanks I will definitely be making it again soon!!
Awesome!! Thanks so much, Linda! It’s one of my very favorite recipes on the blog!
I have made the vanilla no-churn ice cream and it was very easy to do. I will try this one also. Thank you
Hi. If I wanted this less sweet would it affect recipe using less condensed milk? Maybe 10oz? If so would I have to put a little more heavy cream? Thanks.
Yes, that would definitely work. Just replace the 4 oz of sum with the same amount of heavy cream.
Could I use espresso instead of the instant? I’d like to pull it fresh from my machine
Thanks
Sure, I’m sure that will work!
How much do you suggest? Don’t want to ruin the ratios
Sounds so good!!
Can I use fresh cream instead of whipping cream?
Yes
Is there any replacement for whipping cream?
Hello
All the videos I see for nonchurn ice cream, describe the end result after freezing as a soft ice cream. I don’t particularly like soft serve. Is it possible to freeze this long enough to produce a hard ice cream?
Thank you
Yes! It freezes just as regular ice cream would. When it softens as you’re eating it, it has almost a silky kind of texture. It’s hard to explain, but it is amazing and I bet nobody would even be able to tell the difference!
Hi Jessica,
I want to make this but what weight is ‘2 cups’ of cream? – surely it is crucial to get it right to make it work with the other ingredients?
I look forward to your reply
Made this and added chopped toasted pecans and as I poured it into my container I layered it with chocolate fudge…about 3 layers of the ice cream. It was wonderful!!! I will be making variations on this for a long time.
Thank you for the recipe!
Chocolate fudge swirled in sounds AMAZING!
Yummy!
Sound good I will give it try
Waiting to try this recipe, can you please tell me how long would it keep in the freezer, or should it be eaten soon after making it?
Thankyou, Suzanne
This will keep in the freezer sealed tight for up to two weeks!
Will soy milk work in place of the condensed milk for folks with lactose intolerance?
This is absolutely delicious!!! We can’t believe how good it is! Thanks so much for sharing this recipe. I’m going to take some to my friend who is a ice cream fanatic, then I’m going to get a large container of cream and make some more!
Yum! That’s a great idea, your friend is very lucky! Haha.
I made this & it was fantastic I plan to make it again.
Hello, I followed the instructions and quantities but the texture isn’t creamy at all. It was very different from regular ice cream, The ice cream separates when scooped and is a bit ‘foamy’. Do you have any advice to have a better texture? Thanks
Hi Ines, the texture is defnitely a little different from traditional ice cream that you would buy at the store, but it shouldn’t be foamy. I wish I could tell you what went wrong! Did you follow the recipe exactly?
In order to make this keto would I be able to use a can of coconut milk instead of the condensed milk?
Thanks so much for sharing this recipe, the ice cream is BEAUTIFUL!! Will definitely be making more!
Maybe I’ll throw in some biscotti crumbles for crunch! What do you think?
This article will show you how to make a delicious caramel and nut ice cream.
https://web.facebook.com/cookingplushomedecor/posts/530983980982994?__tn__=-R
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