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No-Churn Coffee Ice Cream


  • 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


  • 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.