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No-Churn Coffee Ice Cream

May 18, 2015 by Jessica 145 Comments

The creamiest, dreamiest coffee ice cream that doesn’t require an ice cream maker!

No-Churn Coffee Ice Cream - Sprinkle Some Sugar

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!

No-Churn Coffee Ice Cream - Sprinkle Some Sugar

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.

No-Churn Coffee Ice Cream - Sprinkle Some Sugar

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]

Print
No-Churn Coffee Ice Cream

Ingredients:

2 cups heavy cream
1 (14 oz) can sweetened condensed milk (I prefer Eagle Brand)
5 tsp instant coffee + 2 1/2 tsp warm water (I love using Folgers instant coffee)
2 tsp vanilla extract

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.

3.1
https://www.sprinklesomesugar.com/no-churn-coffee-ice-cream/

[pinterest]

No-Churn Coffee Ice Cream - Sprinkle Some Sugar

Filed Under: Ice Cream, Frozen & No-Bake Treats Tagged With: coffee, ice cream, no-bake, no-churn

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Comments

  1. Heather / girlichef says

    May 25, 2015 at 6:22 pm

    Oh, I adore coffee ice cream, and really don’t eat it enough. I’ll definitely be trying this no-churn version soon!

    Reply
    • Vero says

      February 24, 2020 at 9:15 pm

      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 .

      Reply
      • Jessica says

        March 16, 2020 at 3:15 pm

        This is one of my favorites, too! So glad you loved it.

        Reply
  2. Kacey @ The Cookie Writer says

    May 25, 2015 at 6:49 pm

    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!

    Reply
  3. Cathy@LemonTreeDwelling says

    May 26, 2015 at 8:47 am

    Yummmm…..coffee + ice cream! SO delicious! And I love that it’s no-churn!

    Reply
  4. Andi @ The Weary Chef says

    May 26, 2015 at 1:52 pm

    Coffee is my husband’s favorite ice cream flavor, and my oldest son loves it too. I’ll have to try your recipe!

    Reply
    • Jessica says

      May 27, 2015 at 2:02 pm

      They’ll love it!! It’s amazing.

      Reply
  5. Julie says

    June 13, 2015 at 7:02 pm

    I am curious how much this makes and if you can double or triple recipe

    Reply
    • Jessica says

      June 14, 2015 at 9:00 am

      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!

      Reply
      • Paula says

        July 6, 2016 at 3:34 pm

        Do you mix the coffee in warm? Or let it cool a bit?

        Reply
        • Jessica says

          July 7, 2016 at 6:00 pm

          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!

          Reply
      • Gena says

        April 19, 2017 at 3:58 pm

        Can you sub fruit for the coffee and if so how much?

        Reply
        • Jessica says

          April 21, 2017 at 12:13 pm

          No, you cannot.

          Reply
          • You're wrong says

            June 25, 2017 at 7:13 pm

            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.

          • WWhhoooaaahhhCalmDown says

            September 14, 2017 at 1:07 pm

            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!

          • Srsly tho @ You're Wrong says

            June 1, 2020 at 11:59 am

            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!

  6. rivkah bergman says

    June 14, 2015 at 12:52 am

    what happened to the sugar in this coffee ice cream recipe?

    Reply
    • Jessica says

      June 14, 2015 at 8:54 am

      The ice cream is sweetened with sweetened condensed milk and a little bit of vanilla so it doesn’t need added sugar.

      Reply
      • Tiffany Days says

        January 25, 2020 at 2:29 am

        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.

        Reply
    • Tiffany Days says

      January 25, 2020 at 2:30 am

      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.

      Reply
  7. silvia says

    June 14, 2015 at 8:59 am

    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

    Reply
  8. Rachiel says

    June 14, 2015 at 10:01 am

    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.

    Reply
  9. hiraayaz says

    June 15, 2015 at 9:50 am

    nice receipes , can you tell more easier way.
    i like all these receipes.

    Reply
  10. ho swee yen says

    June 18, 2015 at 4:01 am

    can corn starch replace heavy cream? because i can’t get heavy cream here, if can ,is it using the same method? thanks

    Reply
    • Jessica says

      June 19, 2015 at 12:02 am

      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!

      Reply
  11. swee yen says

    June 22, 2015 at 4:56 am

    i live in Malaysia.

    Reply
    • Jessica says

      June 22, 2015 at 9:09 am

      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.

      Reply
  12. swee yen says

    June 23, 2015 at 12:55 am

    Thanks jessica. I will try to find it

    Reply
  13. Marliese says

    June 24, 2015 at 12:52 pm

    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.

    Reply
    • Jessica says

      June 29, 2015 at 11:02 am

      Yes! It is definitely better when it has more time to set up. I’m glad you and your husband enjoyed it, Marliese!

      Reply
  14. Sandi says

    July 19, 2015 at 9:56 pm

    I know that this recipe is a no-churn, but will it still turn out if I use my Cuisinart ice cream maker?

    Reply
  15. peggy says

    October 4, 2015 at 8:56 am

    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??????????

    Reply
    • Jessica says

      October 4, 2015 at 9:48 am

      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!

      Reply
      • Erika says

        May 5, 2016 at 6:47 pm

        If you nix the vanilla and use 2 tsp of Khalua instead the coffee flavor is much more pronounced!

        Reply
        • Jessica says

          May 5, 2016 at 7:35 pm

          Sounds amazing!!

          Reply
          • Del davies says

            April 2, 2019 at 4:32 pm

            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.

      • Mastar Mandoyi says

        August 21, 2016 at 3:13 am

        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.

        Reply
      • marie says

        June 6, 2019 at 9:49 am

        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?

        Reply
        • Jessica says

          August 7, 2019 at 6:03 pm

          No, that would not work you’ll need instant coffee

          Reply
  16. Dana Kirkmeyer says

    November 19, 2015 at 11:50 pm

    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.

    Reply
  17. Linda says

    September 13, 2016 at 3:44 pm

    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!!

    Reply
    • Jessica says

      September 15, 2016 at 7:45 pm

      Awesome!! Thanks so much, Linda! It’s one of my very favorite recipes on the blog!

      Reply
  18. June says

    December 11, 2016 at 2:37 am

    I have made the vanilla no-churn ice cream and it was very easy to do. I will try this one also. Thank you

    Reply
  19. Anna Shamun says

    April 23, 2017 at 1:43 am

    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.

    Reply
    • Jessica says

      April 23, 2017 at 10:23 am

      Yes, that would definitely work. Just replace the 4 oz of sum with the same amount of heavy cream.

      Reply
  20. Heather says

    April 27, 2017 at 12:30 pm

    Could I use espresso instead of the instant? I’d like to pull it fresh from my machine
    Thanks

    Reply
    • Jessica says

      April 28, 2017 at 9:31 am

      Sure, I’m sure that will work!

      Reply
      • Heather says

        April 30, 2017 at 8:51 pm

        How much do you suggest? Don’t want to ruin the ratios
        Sounds so good!!

        Reply
  21. B.T Ansari says

    May 5, 2017 at 1:18 pm

    Can I use fresh cream instead of whipping cream?

    Reply
    • Jessica says

      May 8, 2017 at 11:44 am

      Yes

      Reply
  22. B.T Ansari says

    May 5, 2017 at 1:22 pm

    Is there any replacement for whipping cream?

    Reply
  23. MaureenT says

    September 5, 2017 at 2:49 pm

    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

    Reply
    • Jessica says

      September 18, 2017 at 7:46 pm

      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!

      Reply
      • Martin says

        October 8, 2017 at 10:27 am

        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

        Reply
  24. Jackie says

    March 27, 2018 at 9:31 pm

    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!

    Reply
    • Jessica says

      April 5, 2018 at 9:47 am

      Chocolate fudge swirled in sounds AMAZING!

      Reply
    • Renee says

      July 3, 2020 at 9:44 am

      Yummy!

      Reply
  25. mary says

    July 15, 2018 at 11:31 am

    Sound good I will give it try

    Reply
  26. Suzanne says

    September 1, 2018 at 12:04 pm

    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

    Reply
    • Jessica says

      September 26, 2018 at 10:15 am

      This will keep in the freezer sealed tight for up to two weeks!

      Reply
  27. D. Browne says

    October 24, 2018 at 10:40 pm

    Will soy milk work in place of the condensed milk for folks with lactose intolerance?

    Reply
  28. Phyllis Lovett says

    June 29, 2019 at 4:39 pm

    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!

    Reply
    • Jessica says

      July 17, 2019 at 9:01 am

      Yum! That’s a great idea, your friend is very lucky! Haha.

      Reply
  29. Tiffany Days says

    February 22, 2020 at 2:22 am

    I made this & it was fantastic I plan to make it again.

    Reply
  30. Ines says

    June 9, 2020 at 9:02 am

    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

    Reply
    • Jessica says

      June 9, 2020 at 1:57 pm

      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?

      Reply
  31. Teresa says

    June 15, 2020 at 5:32 pm

    In order to make this keto would I be able to use a can of coconut milk instead of the condensed milk?

    Reply
  32. Marcia says

    June 20, 2020 at 9:18 am

    Thanks so much for sharing this recipe, the ice cream is BEAUTIFUL!! Will definitely be making more!

    Reply
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    July 3, 2020 at 9:42 am

    Maybe I’ll throw in some biscotti crumbles for crunch! What do you think?

    Reply
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    This article will show you how to make a delicious caramel and nut ice cream.
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Meet Jessica

Hey guys! I’m Jessica. Thanks for stopping by my little space of the web! Here you’ll find recipes ranging from decadent desserts to savory recipes - there’s something here for everyone! Take a look around and I hope you stay a while. Read More -->

Recent Posts

No-Bake Churro Cheesecake - Sprinkle Some Sugar

No-Bake Churro Cheesecake

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Strawberry Sugar Cookies

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Cookie Brownies

Cranberry Apple Pie - Sprinkle Some Sugar

Cranberry Apple Pie

Sparkling Cranberry Fruit Punch - Sprinkle Some Sugar

Sparkling Cranberry Fruit Punch

Dark Chocolate Butter Toffee - Sprinkle Some Sugar

Dark Chocolate Butter Toffee

Hi there! I'm Jessica. Thank you for stopping by my little space of the web! Here you'll find lots of easy and delicious recipes that have been tested and approved by myself and my family. Baking and cooking is my passion so I hope you enjoy my creations!

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Super Lemon Bundt Cake - The softest, lemon-packed cake on the face of the earth. If you are a lemon lover, this will be your new favorite!
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Fresh Orange Scones - These perfectly tender scones have such a bright citrus flavor and are topped off with a sweet + tangy orange glaze.
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