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No-Churn Coffee Ice Cream

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

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!

Looking for more no-churn ice cream recipes? See my No-Churn Double Chocolate Ice Cream, No-Churn Raspberry Ripple Ice Cream, and my No-Churn Mint Chocolate Chip Ice Cream.

No-Churn Coffee Ice Cream

Ingredients you’ll need

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.

How to make No-Churn Coffee Ice Cream

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.

No-Churn Coffee Ice Cream

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!

No-Churn Coffee Ice Cream

Try these coffee recipes next!

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Yield: 6 - 8 servings

No-Churn Coffee Ice Cream

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!

Prep Time 30 minutes
Total Time 30 minutes

Ingredients

  • 2 tablespoons instant coffee granules
  • 2 cups (480ml) heavy cream
  • 1 can (14oz/397g) sweetened condensed milk
  • 1 cup (175g) dark chocolate, coarsely chopped

Instructions

    1. In a small bowl or jug, dissolve the coffee granules in 1/4 cup (60ml) of hot water. Set aside.
    2. Using a handheld or stand mixer, whip the heavy cream to stiff peaks.
    3. Add the condensed milk and coffee, and whisk in until fully combined. Fold in the chocolate.
    4. Pour the mixture into a 9x5-inch loaf pan, and cover tightly. Place in the freezer for at least 6 hours, or overnight before serving.

Notes

This ice cream can be frozen for up to 1 month.

Nutrition Information:

Yield:

8 servings

Serving Size:

1 serving

Amount Per Serving: Calories: 487Total Fat: 33gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 87mgSodium: 85mgCarbohydrates: 43gFiber: 2gSugar: 39gProtein: 7g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

K. Belk

Tuesday 16th of January 2024

I bought an electric ice cream churner but have never used it. Would it work to churn this recipe? I presume it would be done quicker.

Lori

Monday 24th of July 2023

So gooood! I used Kuluha in place of the water as the alcohol prevents ice crystals from forming. My husband can’t decide which he likes better—this one or the No-churn key lime pie ice cream made with Oreo cookies instead of graham crackers.

Richard

Tuesday 20th of September 2022

I love making no churn ice cream. One thing I do differently is adding a small amount of one or more ingredients that contain alcohol. Vanilla extract contains alcohol and I put 2 Tbs. in almost every ice cream I make. For coffee ice cream I also put 2 Tbs. of an inexpensive coffee liqueur. They don't affect the taste very much and you won't even notice the alcohol. But the alcohol lowers the freezing point so the ice cream doesn't freeze as hard as it would otherwise. Which makes for easy scooping.

And I go pretty varied on crunchy additions. I'm more like to put broken/crushed Bischoff cookies in my coffee ice cream because I love that flavor combination more than chocolate, but this is a strictly please your own taste thing.

Vicky Cawrey

Saturday 16th of July 2022

So simple but fabulous. For ease I added dark chocolate chips and doubled up on the coffee as we like a strong flavour. The whole family loved it. Thanks for the recipe.

Kristin Burnett

Friday 29th of April 2022

I made this and it was delicious. It was a HUGE hit and tasted as good as an expensive store bought ice cream. Thank you for sharing the recipe!

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