No-Churn Coffee Ice Cream – Deliciously smooth and creamy coffee-infused ice cream that is quick and easy to make, and only requires 4 simple ingredients!
No-Churn Coffee Ice Cream
I absolutely love making no-churn ice cream (as you can see from my collection of frozen recipes), because it is just SO quick and easy to throw together, and it tastes amazing.
This No-Churn Coffee Ice Cream is smooth and creamy, infused with enough coffee to give the perfect amount of flavour, and is studded with dark chocolate.
Coffee lovers are going to fall in love with this recipe!
How to make No-Churn Coffee Ice Cream
Here’s a list of ingredients you’ll need to make this ice cream. You can find my recipe card at the bottom of this post for the complete list with their amounts.
- Instant coffee granules: Use your favourite coffee for the best tasting ice cream.
- Double OR heavy cream
- Sweetened condensed milk
- Dark chocolate: If desired, you could also use milk or semi-sweet chocolate instead.
To make this ice cream, simply start by preparing the coffee. In a small bowl or jug, dissolve the instant coffee granules in 1/4 cup (60ml) of hot water. Set aside.
In a separate large mixing bowl, whip the heavy cream to stiff peaks. You can use a handheld or stand mixer for this, but if you don’t have them, you can easily get it done by using a hand whisk.
Add the sweetened condensed milk and coffee, and whisk in until fully combined. Fold in the dark chocolate.
Pour the mixture into a 9×5-inch loaf pan, and cover tightly. Place in the freezer for at least 6 hours, or overnight before serving.
The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.
Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
This No-Churn Coffee Ice Cream is:
- super quick and easy to make
- deliciously smooth and creamy
- perfectly infused with coffee
- loaded with dark chocolate
How long can I keep this ice cream frozen? This ice cream can be kept frozen for up to 1 month.
Need more ice cream to feed a large crowd? You can easily double or triple this recipe into separate loaf pans. Want to only make a serving for two? Simply halve the recipe. That’s date night dessert sorted!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!