This rich and ultra creamy Coffee Ice Cream is perfect for coffee lovers. This ice cream has a bold coffee flavor balanced with just the right amount of sweetness. This is a no-cook, no-churn recipe and no ice cream maker is needed. You only need four ingredients plus any optional mix-ins you want (nuts, toffee chips, chocolate, etc.).

Coffee Ice Cream in a white bowl topped with chopped chocolate.

Today we’re talking about two of my favorite things: coffee and ice cream. If you are looking for an easy coffee ice cream with loads of coffee flavor, this is it. Let’s get right to it!

Feel like baking instead? Try these Espresso Chocolate Chip Cookies or this Espresso Crumb Cake!

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What is no-churn ice cream?
Recipe overview
Optional mix-ins
Recipe tips
Serving and storage
More frozen treats
Recipe

What is no-churn ice cream?

No-churn ice cream is ice cream that can be made without an ice cream maker. A typical no-churn ice cream recipe uses a combination of sweetened condensed milk and heavy cream that has been whipped to stiff peaks. The sweetness from the sweetened condensed milk and the fluffy quality of the whipped cream combine to make ice cream with an unbelievably smooth and creamy texture.

Coffee ice cream base in a bowl and loaf pan.

Recipe overview

To make the ice cream base, gather the following ingredients:

Heavy cream
Sweetened condensed milk
Espresso powder (I use this one)
Vanilla extract

Whip the heavy cream until stiff peaks form.
Whisk the sweetened condensed milk, espresso powder, and vanilla.
Fold the whipped cream into the milk mixture and freeze.

Optional mix-ins

This ice cream is absolutely delicious served as is, but if you want to add a little something extra, you can stir in any of the following mix-ins before freezing:

Roasted almonds
Fudge swirls (use hot fudge ice cream topping)
Chocolate chips
Toffee bits
Chopped chocolate covered espresso beans

Scoop of coffee ice cream with fudge swirls

Recipe tips

Make sure the heavy cream is really cold. This ensures that it will whip up easily.
Freeze in a loaf pan. A freezer-safe loaf pan is my favorite way to store this ice cream. It makes for super easy scooping! See more on this below under “storage”.
Run your ice cream scoop under hot water before scooping to get the ice cream out easily.

Serving and storage

Serving: Serve this ice cream straight from freezer (after at least 6 hours of freezer time). Like other no-churn ice cream recipes this one will get quite soft and creamy after sitting out, so eat it right from the freezer.

Storage: This ice cream will keep for about one week if frozen in a loaf pan and tightly covered with plastic wrap (I use two layers). If you’d like to store it for longer than that (up to one month) you will want to store it in a tightly sealed freezer safe storage container.

More frozen treats

Recipe

No-Churn Coffee Ice Cream

This rich and ultra creamy Coffee Ice Cream is perfect for coffee lovers. This ice cream has a bold coffee flavor balanced with just the right amount of sweetness.

5 from 22 votes

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Course: Dessert

Cuisine: American

Prep Time: 10

Cook Time: 0

Total Time: 10

Servings: ½ cup servings (approximate)

Calories: 296kcal

Author: Allison Mattina

Ingredients

▢ 2 cups chilled heavy whipping cream
▢ 14 oz can sweetened condensed milk
▢ 2 tablespoons espresso powder
▢ ½ teaspoon vanilla extract

Instructions

Using a hand mixer or stand mixer with the whisk attachment, whip the heavy cream until stiff peaks form. Set aside.
In a large bowl, whisk sweetened condensed milk, espresso powder, and vanilla. Add half the whipped cream and fold until combined. Add the remaining whipped cream and fold until combined.
Scoop* the ice cream mixture into a freezer safe container (I use a loaf pan) and smooth the top. Tightly cover and freeze until frozen, at least 6 hours, ideally overnight.

Video

Notes

*Before freezing the ice cream base you can stir in ¾ cup toffee bits, roasted nuts, or mini chocolate chips. And/or swirl in ¼ cup chocolate sauce. Dollop the chocolate sauce throughout the ice cream base and use the tip of a sharp knife to swirl it around. I use a thicker “hot fudge” ice cream topping.