This Coffee Ice Cream Recipe is filled with toffee bits and fudge swirls. No cooking and no ice cream maker needed for this easy no-churn recipe!
Ice cream season is officially here! I’m bringing you an ice cream recipe with the longest name EVER, because I need you to know everything going on here.
Coffee Ice Cream Recipe
Coffee? Check. Toffee? Check. Fudge Swirls? Check.
And the best part? No Churn!!! No cooking and no ice cream maker needed for your new favorite ice cream. Let’s do this!
This ice cream is delicious on its own, but it is also fantastic in my Brownie Ice Cream Sandwiches.
Homemade ice cream can be super simple. I promise! This recipe uses only a handful of ingredients and it comes together in about 10 minutes. The hardest part is waiting for it to freeze. I’ll pass no judgement if you eat like 20 spoonfuls of this stuff before it’s even frozen. I went through every spoon in our silverware drawer while sampling this ice cream. #noshame
The base of this ice cream is the same as my other no-churn ice cream recipes; it is a mixture of freshly whipped cream and sweetened condensed milk. The mixture is flavored with espresso powder, swirls of fudge sauce, and bits of crunchy toffee. If you’re keeping track, that’s only 5 ingredients! And the outcome? Creamy, crunchy, gooey perfection. You will love it!
Pssst…you might want to drop a scoop of this ice cream into a White Russian. Swoon!
MORE NO-CHURN ICE CREAM RECIPES:
No Churn Coffee Toffee Fudge Swirl Ice Cream
- 2 cups heavy whipping cream
- One 14 oz can sweetened condensed milk
- 2 tablespoons espresso powder
- ¾ cup toffee bits
- ½ cup hot fudge sauce
- Using a hand mixer or stand mixer, beat the heavy cream until soft peaks form, about 3 minutes. Set aside.
- In a large bowl, combine sweetened condensed milk and espresso powder. Add half the whipped cream and fold until combined. Add the remaining whipped cream and fold until combined.
- Pour half of the ice cream mixture into a standard sized loaf pan. Drizzle ¼ cup of fudge sauce over the ice cream and use a knife to swirl it in. Sprinkle with half the toffee bits. Pour in remaining ice cream and repeat with remaining fudge and toffee. Tightly cover and freeze for several hours (preferably overnight), until firm.