No-churn mocha ice cream is a chocolate and coffee-flavored ice cream made by combining 5 ingredients and freezing it. That’s it!

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This is the kind of dessert recipe you can memorize easily and then customize depending on the flavor you’re feeling.

So have the basic ingredients (heavy cream, sweetened condensed milk, and vanilla extract) always on hand and you’re good to go.

What does no-churn ice cream mean?

Ice cream usually requires a machine that churns the ingredients together. But if you don’t have an ice cream maker at home, or just want to make a dessert that doesn’t involve a lot of work or ingredients, no-churn ice cream is just what you need.

No-churn ice cream doesn’t require any churning. All you need to do is mix the ingredients together using an electric mixer and then freeze it in a loaf pan. When it’s frozen, you can use an ice cream scoop and serve it as you would regular ice cream. Add toppings and customize it for an easy and delicious treat.

Does no-churn ice cream taste like regular ice cream?

Yes, from the ones I’ve made, I think no-churn ice cream tastes like regular ice cream you can find in stores. I think the texture is the same. The only difference would be I find that no-churn ice cream tends to melt faster than regular ice cream. But chances are you’ll find your ice cream tastes so good that it won’t even have time to melt.

No-Churn Mocha Ice Cream Ingredients

2 cups heavy cream
14 ounces (1 can) sweetened condensed milk
1 tsp vanilla extract
¼ cup cocoa powder
3 tbsp instant coffee
Optional: chocolate chips

Tips for Making No-Churn Mocha Ice Cream

Heavy Cream

I used heavy cream. You can also use heavy whipping cream, which I’ve used before in my no-churn coffee ice cream.

Sweetened Condensed Milk

I used store-bought sweetened condensed milk. These are usually conveniently in 14-ounce cans, which is just the amount you need to fit in a standard loaf pan.

Cocoa Powder

Use your favorite cocoa powder. One of my favorites is Pacari cocoa powder from Ecuador. I brought mine back from a trip to Ecuador, but you can also find it on Amazon. Try it here.

Instant Coffee

I used Nescafe Clasico instant coffee. It’s a dark roast coffee that I use often in my coffee-flavored desserts.

Instant coffee works great because it’s concentrated and dissolves easily. Check out our list of best instant coffee brands if you’re looking for a new favorite.

Toppings

I drizzled Torani Chocolate Sauce on the mocha ice cream. You can mix in chocolate chips before freezing the mixture too for an extra chocolate flavor.

Or top each serving with your favorite toppings like:

Whipped cream
Assorted sprinkles
Candy
Chocolate chips
Fruit

How to Make No-Churn Mocha Ice Cream

Dissolve instant coffee with 1 tbsp of water.
Mix heavy cream with an electric mixer on medium speed until stiff peaks form. Then mix in cocoa powder.
Fold in sweetened condensed milk, vanilla, and, dissolved instant coffee into the cocoa whipped cream.
Pour mixture into an 8.5 x 4.5-inch loaf pan.
Cover and store in the freezer for 6 hours or until frozen.
Serve on its own or with chocolate chips and other toppings of choice.

In pictures…

Step 1

Dissolve instant coffee in water to make it easier to mix the coffee with other ingredients.

Step 2

Mix heavy cream with an electric mixer until stiff peaks form and mix cocoa powder.

Step 3

Fold sweetened condensed milk, vanilla extract, and dissolved coffee into the cocoa whipped cream.

Step 4

Pour the mixture into a loaf pan. Cover and store in the freezer for 6 hours or until frozen. Serve with chocolate chips, chocolate sauce, or other toppings of choice.