Coffee Ice Cream – No Churn

This recipe for no-churn coffee ice cream is so easy and delicious. Bold and rich coffee flavor and no ice cream maker required!

Oh man, do I love coffee ice cream. How about you? Growing up, it was our family’s absolute favorite and we always had some in the house.

Even our extended family – grandparents, and all my mom’s siblings all agreed that this particular ice cream flavor was their absolute favorite. So it is no surprise that when I figured out how I could make it at home – it quickly became the flavor made the most often here. I know you’ll love it – check it out.

So, there is usually only one brand of the national brands that makes a coffee ice cream that gives, what I believe to be, the most adequate amount of coffee flavor. Then my son took me downtown for gelato and they had the most intense flavor in their version and I finally knew how much better it could be.

I knew I just had to up my game and increase the intensity of the coffee flavor in my ice cream. So this version has both espresso AND coffee extract – making it the closest to that beloved gelato we enjoyed. It is positively amazing!

no-churn coffee ice cream

Here are some commonly asked questions

How long does this need to freeze for?

This ice cream is softer than what you find in the store. Make sure to give it a good 12 hours to really freeze and harden before serving. I like to make this before bed and then it is good and ready by the time we have dessert the next night.

coffee ice cream

Variations for this recipe

• add chocolate chunks
• add a pinch of cinnamon
• crushed Oreo cookies make a great addition
• scrape some vanilla bean paste into the mixture
• top with crushed chocolate graham crackers

How to make coffee ice cream without condensed milk?

There are many different options for making this frozen treat without condensed milk. For this recipe – I have not found a good substitution that would be a good 1:1 swap and still have it turn out rich and creamy.

However, if you are looking to lighten up the dessert – I highly recommend my low-sugar version here.

coffee ice cream recipe without ice cream maker

Tips for making the best no-churn ice cream

• this recipe easily doubles or triples
• for an even softer texture – add 1-2 tbsp coffee liqueur (the alcohol lowers the freezing point making it really easy to scoop)
• can use pre-made espresso shots in place of the espresso powder and water if desired

coffee ice cream recipe

Love coffee? Check out these other coffee-flavored recipes…

• coffee buttercream frosting
• lightened-up (low sugar) no-churn coffee ice cream
• coffee peanut butter bars
• iced coffee protein shake

How to make no churn ice cream softer

A common problem with homemade ice cream is that it tends to be harder than what you find in the store. This is often because it is lacking all the additional additives that are in those national brands. While that can be desirable to cut out all those extra ingredients – you still need to be able to scoop the ice cream so you can enjoy it.

So – there are a couple of ways to do this. First – store it in a shallow container. This will yield a softer end product. You can also add a bit of alcohol. As mentioned before, the alcohol lowers the freezing point, leaving a softer and more scoopable ice cream.

I have also heard that adding a bit of corn syrup or honey to the mixture can keep it from firming up too much. I have not tried this, so I’m not sure how that tastes or how much to add to find out if it actually works.

best coffee ice cream

How to make No-Churn Coffee Ice Cream

1. In a small bowl, whisk together the instant espresso powder and the hot water until the powder has dissolved. Allow to cool.
2. Add the cooled espresso mixture to the bowl of a stand mixer fitted with the whisk attachment.
3. Pour in the heavy whipping cream and mix on medium speed until the mixture forms stiff peaks– about 3-5 minutes.
4. Next, add the coffee extract and mix to combine.
5. Slowly add the sweetened condensed milk and fold it gently into the whipped cream– you don’t want to deflate the whipped cream.
6. Transfer the mixture to a 9×5 loaf pan and wrap it in plastic wrap. Freeze overnight, or at least 12 hours before serving.
7. Store tightly wrapped in the freezer for up to three weeks.

Ingredients for No-Churn Coffee Ice Cream

• instant espresso powder
• hot water about 110F
• heavy whipping cream
• coffee extract see notes
• sweetened condensed milk

When was coffee ice cream invented?

This beloved flavor of ice cream has been around since 1869 but it was about 100 years earlier than that, in 1770, that a man by the name of Giovanni Basiolo sold semi-frozen coffee and milk products in Genoa, New York. It wasn’t until 1919 that it was sold in a parfait and included on menus more and more.

• instant espresso powder
• instant-read thermometer
• heavy whipping cream
• coffee extract
• sweetened condensed milk
• mixer
• whisk
• spatula
• 9×5 loaf pan
• ice cream scoop

If you love this Easy Coffee Ice Cream recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!

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