No-Churn Coffee Ice Cream Recipe

By
Leah Maroney
Leah Maroney
Leah Maroney
A recipe developer and food photographer, Leah Maroney is an ardent home cook and food blogger who has written over 300 recipes for The Spruce Eats.
Learn about The Spruce Eats' Editorial Process
Updated on 02/5/23
Tested by
Diana Rattray
Diana Rattray
Tested by Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
No Churn Coffee Ice Cream

The Spruce / Chelsea Ross

Prep: 10 mins
Cook: 0 mins
Freeze Time: 6 hrs
Total: 6 hrs 10 mins
Servings: 8 to 10 servings
Yield: 4 to 5 cups

Rich and creamy coffee ice cream is just the afternoon or after dinner pick-me-up treat you need. Plus, it's a no-churn ice cream so it could not be easier to make. It only takes a few ingredients, a hand mixer, and a freezer. No fancy ice cream machine is required, so no need to drag out that bulky equipment. 

You do need to make this coffee ice cream well ahead of time, at least 6 hours prior to your event, but you can whip up the mixture in no time and pop it in the freezer the day before. It's so simple to make it the day before you want to serve it and you will have the perfect dessert for your next dinner or gathering. If you freeze it in a resealable container you can enjoy it for a few weeks.

It is a great idea to use instant espresso granules for this recipe for the most intense coffee flavor. The vanilla also brings out a nice flavor in the ice cream, but if you don't have it on hand, you can leave it out.

If you're looking for a little chocolate indulgence with your caffeinated dessert, add some mini chocolate chips to the ice cream mixture before you freeze it (and sprinkle some more on top!).

If you aren't looking for a caffeine lift from your ice cream, use some decaffeinated coffee granules instead. It will taste just as good as the caffeinated version. You can also just brew some strong coffee if you can't get your hands on instant granules. 

Serve it alongside some crunchy amaretto cookies, whipped cream, or go crazy and put it inside an ice cream sandwich or use it for part of a sundae!

"This coffee ice cream is super easy to make, and the coffee flavor is amazing. I drizzled chocolate sauce over the ice cream, and it was wonderful. I appreciated not having to run the ice cream maker, and the ice cream came out smooth and delicious. I am sure I'll make it again." —Diana Rattray

Coffee Ice Cream Tester Image
A Note From Our Recipe Tester

Ingredients

  • 1/4 cup hot water

  • 2 tablespoons instant espresso granules

  • 1 (14-ounce) can sweetened condensed milk

  • 1 teaspoon vanilla extract

  • Pinch of fine salt

  • 2 cups heavy cream

Steps to Make It

  1. Gather the ingredients.

    No Churn Coffee Ice Cream ingredients

    The Spruce / Chelsea Ross

  2. Add hot water to a large measuring cup or medium-sized bowl and whisk in the espresso granules until they dissolve.

    espresso and water in a bowl

    The Spruce / Chelsea Ross

  3. Whisk in the sweetened condensed milk, vanilla extract, and salt until completely combined.  Set it in the refrigerator to cool while you prepare the heavy cream.

    Whisk into the espresso the sweetened condensed milk, vanilla extract, and salt

    The Spruce / Chelsea Ross

  4. Beat the heavy cream with a hand mixer until it becomes whipped cream and stiff peaks form. 

    beating whip cream with a hand mixer

    The Spruce / Chelsea Ross

  5. Whisk in the sweetened condensed milk mixture until completely combined, but do not over mix.  

    condensed milk and whipped cream whisked together

    The Spruce / Chelsea Ross

  6. Pour the ice cream into a loaf pan. Cover it in plastic wrap and place it in the freezer for least 6 hours, or until completely frozen. Making it and letting it freeze over night works the best. 

    ice cream in a loaf pan

    The Spruce / Chelsea Ross

  7. When ready to serve, heat an ice cream scoop with hot water, scoop the ice cream, and serve with chocolate chips, amaretto cookies, or other sweet crumbled cookie toppings.

    No Churn Coffee Ice Cream in a loaf pan

    The Spruce / Chelsea Ross

Tips

  • For a softer texture, you can add some alcohol, which will lower the freezing point of the mixture. Add about 1 to 2 tablespoons of coffee liqueur to the ice cream for extra flavor and softer texture.
  • If you don't have espresso powder, you can use instant coffee granules in its place. If possible, use a dark roast.

Recipe Variations

  • Cookies "N Cream Coffee Ice Cream: Fold 1 cup of coarsely crumbled chocolate sandwich cookies into the ice cream mixture; freeze as directed.
  • Coffee Cardamom Ice Cream: Add 1 teaspoon of ground cardamom to the ice cream mixture and then freeze as directed.
  • Coffee Cinnamon Ice Cream: Add 1/2 teaspoon of ground cinnamon to the ice cream mixture and then freeze as directed.
  • Coffee Chocolate Chip Ice Cream: Chop about 4 to 6 ounces of semisweet chocolate into small pieces and fold them into the ice cream mixture. Freeze the ice cream as directed.


Nutrition Facts (per serving)
335 Calories
22g Fat
31g Carbs
6g Protein
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Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 335
% Daily Value*
Total Fat 22g 28%
Saturated Fat 14g 69%
Cholesterol 72mg 24%
Sodium 95mg 4%
Total Carbohydrate 31g 11%
Dietary Fiber 0g 0%
Total Sugars 31g
Protein 6g
Vitamin C 2mg 8%
Calcium 184mg 14%
Iron 0mg 1%
Potassium 248mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)