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!
Why you’ll love this recipe
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.
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, their measurements, 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!
Did You Make This Recipe?
Leave a ⭐️ review! I’d love to see your take on it — snap a photo and tag me on Instagram or Facebook with #simplybakeblog!
Try these coffee recipes next!
Craving more sweet treats? Subscribe to my newsletter to receive recipe updates straight to your inbox. You can also keep up to date on Facebook, Pinterest, and Instagram.
No-Churn Coffee Ice Cream
Ingredients
- 2 tablespoons instant coffee granules
- 2 cups (480ml) double/heavy cream
- 1 can (14oz/397g) sweetened condensed milk
- 1 cup (175g) dark chocolate, coarsely chopped
Instructions
- In a small bowl or jug, dissolve the coffee granules in 1/4 cup (60ml) of hot water. Set aside.
- Using a handheld or stand mixer, whip the heavy cream to stiff peaks.
- Add the condensed milk and coffee, and whisk in until fully combined. Fold in the 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.
Video
Recipe Notes
Nutrition Information:
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
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.
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.
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.
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!
All I can say is OMG.. I actually saw a tear in my husband’s eye lol.. he is a coffee fanatic.. thank you for this recipe.
Yum! I have been craving coffee ice cream, and this is excellent! I made it this morning, and by this afternoon, we all had a creamy treat on this 90 degree day. I will absolutely be making it again. And it is less expensive than buying it at the ice cream shop.
I made this for my family, they are obsessed!!!! So simple but delicious! Will be keeping this recipe for years to come.
This is so easy and delicious! No reason to ever buy coffee ice cream again. The first time, I made it exactly according to the recipe and it came out perfect. The second time, I thought I remembered how to make it and whipped the cream together with the condensed milk. That really messed up the consistency. Moral of the story…look at the recipe the first few times you make it…
Absolutely DELICIOUS! Added crushed oreos instead of the chocolate, it was really great. Would make again! Very convenient to not have to churn!
Absolutely delicious! I will definitely make it again!
could we use some cocoa powder instead of chocolate?
Yes you can. I suggest adding 1/4 cup (25g) to 1/2 cup (50g) cocoa powder, depending on how chocolatey you’d like it. Enjoy! 🙂
Great texture and consistency, but cloyingly sweet. I would reduce the condensed milk by a few tablespoons at least.
Sounds amazing! If I wanted to cut back on the condensed milk, will that mess up the flavor or consistency?
Can’t wait to try this recipe! I love coffee flavor and this is so easy to make this ice cream!
hi! this recipe looks so delicious!! i don’t normally drink instant coffee, do you think would this work if i brewed coffee from grounds and used that instead of instant coffee?
Hi Madeline! Sure, that should work. Just use 1/4 cup (60ml) of strong brewed coffee instead. Enjoy!