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Acceptable even in the morning, this no churn coffee ice cream is an EASY coffee ice cream recipe! There’s only 3 ingredients between you and a creamy scoop of bliss.
Since starting this whole 3-ingredient recipe thing, I have been aching to make a new no-churn ice cream for you guys! They’re basically only 2 ingredients at their base, so I knew I had to include one in the campaign. But what to add as the 3rd ingredient!? So many options!
Adding espresso to ice cream sounded like a no-brainer to me. Have you ever had Affogato? It’s an Italian dessert, composed of espresso poured over ice cream. It’ so simple, and so good! I always look forward to getting one after dinner out at an Italian restaurant…(which reminds me, going out to a restaurant feels like some impossible dream right now)!
Anyway, this coffee ice cream has all of the delicious coffee flavor of an Affogato, in a smooth, creamy ice cream! The additional chocolate chunks are optional, but obviously, you need to include them. I’ve used 90% chocolate in this recipe, but you could use 70% or something even less if you aren’t as big of a fan of the dark, dark chocolate!
How do you make no churn coffee ice cream?
Start this no churn ice cream the way you make every other no churn ice cream!
Whip up the whipped cream using the whisk attachment on your mixer or with an electric hand mixer until the mixture starts to get thick. This time, before you get to the point of adding the condensed milk, you’ll be adding the espresso!
I use instant espresso for this recipe, mixed with boiling water. You need a little less than a 1/4 cup for this recipe. You could also use instant coffee as long as you make it strong enough!
Continue whipping the mixture with the espresso added, until everything is thick and fluffy, then fold in the sweetened condensed milk and chopped chocolate chunks. Once everything is all mixed in together, empty the mixture into a freezer-safe container.
How long do you have to freeze this no-churn ice cream for?
This ice cream needs about 5-6 hours in the freezer to be perfectly frozen! You can also just eat it before it’s frozen…like immediately after you make it. Not that I’ve ever done that before…. 😉
The ice cream will last for a couple of weeks in the freezer, as long as it’s covered in an airtight container it will be fine!
You can use any freezer-safe container for the ice cream! I happen to love using colorful loaf pans or casserole dishes because they’re so pretty!!! BUT keep in mind, if you’re freezing the ice cream for longer than a day or two in your loaf pan you’ll definitely want to transfer it to something with a lid!
Enjoy with extra melted chocolate or even caramel sauce.
Dig in!
PS – if you happen to have had a long weekend, I hope it was a good one! XO
A few of my other favorite no-churn ice creams:
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No Churn Coffee Ice Cream
- Total Time: 6 hours
- Yield: 1 pint 1x
Description
Acceptable even in the morning, this no churn coffee ice cream is an EASY coffee ice cream recipe! There’s only 3 ingredients between you and a creamy scoop of bliss.Â
Ingredients
- 3 tbsp instant espresso powder*
- 3 tbsp boiling water
- 1 3/4 cups heavy whipping cream
- 1 300 mL can sweetened condensed milk
- optional: 1 cup chopped dark chocolate
Instructions
- Combine the espresso powder with the boiling water and whisk until the powder is completely dissolved. Allow the mixture to cool.
- In the bowl of your stand mixer, fitted with the whisk attachment, whip the heavy whipping cream until it begins to thicken up, then add the cooled espresso. Whip on high until stiff peaks begin to form. Fold in the condensed milk and chopped chocolate until combined. Empty the contents into a freezer-safe container, smooth out the top and place in the freezer for 5-6 hours, or until firm enough to scoop! Enjoy!
Ice cream left in the freezer past a couple of days should be transferred to an airtight container with a lid. It can be stored for a couple of weeks!
Notes
*If you don’t have instant espresso powder, you can use instant coffee, but double the amount used to ensure a nice, strong coffee flavor!
- Prep Time: 10 minutes
- Category: ice cream
- Method: no churn
- Cuisine: american
Affogato is one of our go-to desserts so you know I’m loving this no churn ice cream. This will definitely be happening in our house this summer!
I love it too, Marissa! It is so easy and so delicious! I hope you love this ice cream as much as I do!
Coffee is my favorite ice cream flavor! This sound sooo good and I love that it’s no churn! That means I can spend more time eating and less time working 🙂
I can’t believe I haven’t had more coffee ice cream in my life before this. I love it too!! Thanks Kelsie!
Looks super yummy! I love it! Pinning! xo
Thanks Kim!! It’s so terrific!
I love no churn ice cream and coffee!! So this is perfect! It’s like the best version of a cold brew hehehe.
It is the BEST version of a cold brew, haha! Thanks Kelly!
While I love my homemade icecream old-fashioned way, no-churn ice cream can be a lot of fun. Coffee ice cream? Oh yeah – that’s one of my favourite flavours. And guess what? Coffee – dulce de leche one is on my list. Just sharing with someone who has the same love for dulce de leche 🙂
No churn is SO fun. I love being able to make my own! Coffee dulce de leche – YUUUM Ben. I’m so glad you shared!!!
I’m a huge fan of no-churn ice creams. I particularly like that fact that this is acceptable for breakfast:) My all time favorite is coffee ice cream from Haagen-Dazs. This looks very close to that, can’t wait to try soon:)
It’s definitely acceptable for breakfast 😉 If you love coffee ice cream then this is definitely one for you!!
Finally getting out to join friends to have some fun and BBQ in the open air. This is going to be lovely surprise for them. Thank you ! .-)
I’m so glad you’re getting some fresh air and time with friends! Thank you Davorka!
Wouldn’t this be a lovely treat to kick off the weekend with? Coffee flavoured things are a fave of mine so I know I’d devour my fair share of this ice-cream!! Delish, my friend 🙂 XO
Absolutely!! Thanks Dawn!! You definitely need a few scoops of this 🙂
THis looks absolutely delicious! 10x better than the store bought ice cream that is filled with preservatives. Thank you for sharing this!
I totally agree, Christie. Homemade is so much better. And so easy!
This ice cream looks incredible Katherine! Coffee and chocolate together is a dream and that double scoop waffle cone has me drooling! 😀
Thanks Catherine!! It was so good, I’m thinking I need to make another batch of it again soon! XO
I’m totally drooling Katherine. I was late to the no churn ice cream game, but I’ve been making up for it. Adding this flavor to my list for summer!
I’m so glad you are making up for it. You’ll never go back now! Thanks Mary Ann!