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.).
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!
Jump to:
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.
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
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.
Recipe
No-Churn Coffee Ice Cream
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
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
jenni says
This was SO EASY to make, and tasted amazing! I’m going to be making and eating this ice cream all summer.
Allison says
Yay! Thanks for stopping by. 🙂
Gayle says
Can I substitute instant espresso for the espresso powder? If so should I grind it to powder in my blender first?
Thanks
Allison says
If it’s instant isn’t it already fine and powdery? If so, that should be fine.
Facio Burdios says
This is so easy, and tastes delicious. I’m making ice cream weekly.
Allison says
I’m glad you enjoyed it. Thanks for taking the time to comment.
Deb says
Looks like it’s going to be amaxing… I’m wondering what kind of expresso you’ve used ? Starbucks?
Allison says
Hi, Deb. It is espresso powder and I typically use King Arthur brand. Enjoy!
Autumn says
Can you use instant coffee? Or better results with instant espresso?
Allison says
You can try instant coffee as long as it’s fine enough to dissolve.
Wava Jarr says
Oh wow this ice cream was so good and creamy. I will make this again,very good!
Ted says
Hello Allison, I am a coffee ice cream snob! This is fabulous, Thank you!
Allison says
Ha! I’m glad you enjoyed it. 🙂
Loretta Machado says
I’m making this now. The coffee is instant & it won’t dissolve in the evaporated milk. Any suggestions?
Allison says
The granules are probably too large. I use espresso powder which is fine and powdery.
Gerri says
This was so easy and delicious. Coffee ice cream is my favorite. I will be using the base of this recipe to make other flavors, too.
Allison says
I’m glad you enjoyed it! 🙂
Karen Davin says
WOW!! We were surprised how good this recipe is and how easy and adaptable it can become. Toffee bits are a great addition as well as black walnuts. So much simpler than the churn method and equally as tasty. I have seen where a small amount of alcohol can be added to help prevent ice crystals from forming.
Allison says
I’m glad you enjoyed it! 🙂
Joyce Blodgett says
Absolutely FABULOUS ice cream, and I love that it’s so easy to make (my weight doesn’t love it, but I do!).
I do all those add-ins at once, but I learned the hard way to put them in when the ice cream has been in the freezer at least three hours (I stir the mixture every 90 minutes for the first six hours, too). That way, nothing sinks to the bottom.
I also use maple flavoring (Kroger brand is the best I’ve ever found, and very affordable) to give an almost butter pecan taste to the whole wonderful mix.
I have all the ingredients here now, so am about to make it….and am very glad I came across your recipe because I’d forgotten how good the espresso makes it!
Allison says
I’m glad you enjoyed it! Thanks for stopping by. 🙂