No-Churn Coffee Ice Cream

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

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.

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.

Nutrition