Go Back
Coffee Ice Cream in a white bowl topped with chopped chocolate.
Print Pin
5 from 8 votes

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.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings 10 ½ cup servings (approximate)
Calories 296kcal


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


  • 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.



*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.


Calories: 296kcal | Carbohydrates: 24g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 79mg | Sodium: 69mg | Potassium: 219mg | Sugar: 22g | Vitamin A: 806IU | Vitamin C: 1mg | Calcium: 145mg | Iron: 1mg