No churn ice cream recipes are so easy to make and only require three basic ingredients – heavy cream, sweetened condensed milk and vanilla extract. Once you’ve made the base, the possibilities for ice cream flavors are endless.
In our no churn ice cream recipe we, of course, added coffee.
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In addition to the ease and minimal ingredients necessary, another reason to make this no churn coffee ice cream is that you are in control of the intensity and flavor of the coffee you put in.
For this recipe we used instant coffee. (Not sure which instant coffee to use? Check out the best instant coffee brands. We chose Nescafe Clasico for this ice cream.)
Skip below to a printable recipe, or follow along with images and step by step directions.
Ingredients
- 2 cups heavy cream
- 14 ounces (1 can) condensed milk
- 1 teaspoon vanilla extract
- 3 tablespoons instant coffee (I used Nescafe Clasico)
- 1 tablespoon room temperature water
- Chocolate chips/toppings
Tools
- 8.5 x 4.5 inch loaf pan
How to Make No Churn Coffee Ice Cream
Step 1
Pour heavy cream into a mixing bowl. Use an electric mixer on medium speed for about 5 minutes until stiff peaks form.
Dissolve instant coffee with 1 tablespoon of water in a separate bowl.
Read More: 6 Best Instant Coffee Brands from Around the World
Step 2
Fold in condensed milk, vanilla and dissolved instant coffee into the whipped cream.
Pour mixture into a 8.5 x 4.5 inch loaf pan.
Step 3
Store in freezer for 6 hours or until frozen. Serve with chocolate chips or other toppings of choice.
As an alternative, or if you prefer not using instant coffee, I’ve also made this recipe with a 1/2 cup of strong cold brew coffee in replacement of the instant coffee resulting in a similar consistency with a subtle coffee flavor.
No Churn Coffee Ice Cream Recipe
No Churn Coffee Ice Cream
Make coffee ice cream with just 4 ingredients.
Materials
- 8.5 x 4.5 inch loaf pan
Tools
- 2 cups heavy cream
- 14 ounces (1 can) condensed milk
- 1 teaspoon vanilla extract
- 3 tablespoons instant coffee (I used Nescafe Clasico)
- Chocolate chips/toppings
Instructions
1. Pour heavy cream into a mixing bowl. Use an electric mixer on medium speed for about 5 minutes until stiff peaks form.
2. Dissolve instant coffee with 1 tablespoon of water in a separate bowl.
3. Fold in condensed milk, vanilla and dissolved instant coffee into the whipped cream.
4. Pour mixture into a 8.5 x 4.5 inch loaf pan.
5. Store in freezer for 6 hours or until frozen.
6. Serve with chocolate chips or other toppings of choice.
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