Indulge in this rich, creamy and delicious coffee ice cream - no ice cream maker required! The robust flavor of coffee and the creamy texture of this easy Coffee Ice Cream Recipe combine to create a frozen treat that is SERIOUSLY irresistible.
This is one of my absolute favorite recipes for coffee ice cream. If there's one thing I know, it's coffee! If you are a coffee lover like I am, you are going to fall in love with this recipe. The bold but sweet coffee flavor paired with the velvety smooth texture is truly out of this world. You won't miss the ice cream maker, I promise!
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Why you'll love this recipe
- Use this homemade coffee ice cream as an excuse for a pick-me-up any time of the day!
- This is the creamiest and most flavorful coffee ice cream - you won't believe that no ice cream maker is needed to make it.
- Only a few ingredients needed and its comes together in minutes - then it's time to freeze!
Ingredients
- Heavy cream
- Sweetened condensed milk
- Instant coffee or espresso: Use your favorite blend of coffee for the best flavor!
- Cold water
- Vanilla extract
See recipe card below for a full list of ingredients and easy-to-follow instructions.
Substitutions & Variations
- Mix-ins: Consider adding chopped chocolate, chocolate chips, candies, crushed cookies, or even swirl in some chocolate or caramel sauce.
- Toppings: Get creative with toppings like whipped cream, hot fudge, caramel, sprinkles, etc.
- Cake: Use this ice cream to make a coffee ice cream cake!
- Affogato coffee: Ice cream in coffee? Count me in! Serve a scoop of coffee ice cream in a glass and pour a shot of hot espresso over it.
- ADULT version: Add a few tablespoons of coffee liqueur or Bailey's to the ice cream for a fun twist!
How to make no-churn coffee ice cream
- Beat heavy cream until stiff peaks form.
- Dissolve instant coffee granules in cold 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 6 hours or overnight.
Jessica's Tips
- Be sure the the heavy cream is very cold. This ensures that it will whip to stiff peaks easily.
- Run your ice cream scoop under hot water before scooping the frozen ice cream.
- Scoop it as soon as it comes out of the freezer for the best texture. Like all no-churn ice cream recipes, the texture will start to melt and soften quickly.
Recipe FAQ
The main difference between the two is that no-churn ice cream does not involve any cooking, no ice cream maker or eggs. Most no-churn recipes call for the addition of sweetened condensed milk instead of granulated sugar.
More ice cream recipes you'll love:
Did you make this recipe?
Please leave a ⭐️ review below and tag @sprinkle_some_sugar on Instagram!
📋 Recipe
No-Churn Coffee Ice Cream
Ingredients
- 2 cups heavy cream
- 14 oz sweetened condensed milk
- 5 teaspoon instant coffee or espresso
- 2 ½ teaspoon cold water
- 2 teaspoon vanilla extract
Instructions
- In a large bowl, beat heavy cream until stiff peaks form.
- Dissolve instant coffee granules in cold water and stir into heavy cream mixture along with sweetened condensed milk and vanilla extract.
- Pour coffee ice cream mixture into an freezer-safe airtight container and freeze for 6 hours or overnight.
Notes
Nutrition
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
D. Browne says
Will soy milk work in place of the condensed milk for folks with lactose intolerance?
mary says
Sound good I will give it try
Jackie says
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!
Jessica says
Chocolate fudge swirled in sounds AMAZING!
MaureenT says
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
Jessica says
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!
Martin says
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
B.T Ansari says
Is there any replacement for whipping cream?
B.T Ansari says
Can I use fresh cream instead of whipping cream?
Jessica says
Yes
Heather says
Could I use espresso instead of the instant? I'd like to pull it fresh from my machine
Thanks
Jessica says
Sure, I'm sure that will work!
Heather says
How much do you suggest? Don't want to ruin the ratios
Sounds so good!!
Anna Shamun says
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.
Jessica says
Yes, that would definitely work. Just replace the 4 oz of sum with the same amount of heavy cream. 🙂
June says
I have made the vanilla no-churn ice cream and it was very easy to do. I will try this one also. Thank you
Linda says
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!!
Jessica says
Awesome!! Thanks so much, Linda! It's one of my very favorite recipes on the blog!
Valerie Rutson says
I roast some walnut pieces,, crush and then add to the coffee icecream.
Jessica says
That sounds so delicious!