• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Just As Tasty logo
  • Bread & Muffins
  • Brownies & Bars
  • Cakes
  • Cookies
  • Pies & Tarts
menu icon
go to homepage
  • About
  • My Cookbook
  • Contact
  • Recipes
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • About
    • My Cookbook
    • Contact
    • Recipes
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Summer

    No-Churn Coffee Ice Cream

    Published: Jun 14, 2021 · Modified: Aug 12, 2022 by Taleen Benson · This post may contain affiliate links · Any nutrition info provided is estimated and will vary based on the brands used or with any substitutions · Leave a Comment

    Jump to Recipe

    This easy no-churn coffee ice cream only calls for 5 ingredients. It's so indulgent and perfect for all of you coffee lovers!

    Scoops of no-churn coffee ice cream in a wooden bowl.

    If you have been around for a while, you may already know that I love making homemade no-churn ice cream. Don't get me wrong, there's no shame in keeping things easy and going the store-bought route once in a while.

    But homemade ice cream is SO much easier than you might think, and we're not adding any funky ingredients that you may find in packaged ice cream. Plus, some ice cream can contain eggs. Not around here!

    I like to always have some form of no-churn ice cream on hand because it's just an easy way to satisfy a sweet tooth after dinner.

    Why You'll Love This Ice Cream...

    • It's so rich and indulgent. I'm definitely not claiming that this is a healthy ice cream recipe. I mean, we're using heavy cream and sweetened condensed milk, after all. But that's what makes it an extra delicious treat!
    • It's such a simple dessert to whip up and, once frozen, it will keep a long time. So, you can always just keep some in your freezer for when you have guests over (or for when a late night craving strikes).
    • There are so many ways to serve this one up! You can simply scoop it into pretty serving bowls or grab some gluten free waffle cones.

    What You'll Need...

    Coffee ice cream ingredients.
    • Sweetened condensed milk: traditionally sold in 14 ounce cans and can be found in the baking aisle. We'll be using the whole can for this recipe. Remember, this is NOT the same thing as evaporated milk.
    • Espresso powder: this one is my favorite to use. You can also substitute instant coffee granules, if you'd like.

    How Does No-Churn Ice Cream Work?

    If you've never attempted it before, you may be wondering how it's possible to make ice cream without an ice cream maker. The answer is in the ingredients!

    No-churn ice cream works because of the heavy whipping cream. By beating the cream until it reaches stiff peaks, we're adding air to it. This lightness is similar to the texture that's achieved in the churning process.

    Coffee ice cream in a loaf pan.

    How To Make...

    To make my no-churn ice cream, we'll start by beating the heavy whipping cream for a few minutes, until stiff peaks form. It may seem like it's taking a while, especially if using a hand mixer vs. stand mixer, but it will get there. Be careful not to over-whip!

    Once the whipped cream is ready, we are just going to fold in the espresso, sweetened condensed milk, and chocolate chips. And that's all there is to it! That's how easy it is to make ice cream without an ice cream maker.

    Pour the ice cream into your container of choice. I like to use a loaf pan and cover it up with foil, but you could use any airtight container. Pop it into your freezer and let it hang out there for at least 6 hours.

    Scoops of coffee ice cream in a wooden bowl.

    Tips For Making No-Churn Coffee Ice Cream...

    • You really want to ensure that your heavy whipping cream is COLD. It's even better if you have a few minutes and can pop your mixing bowl and whisk attachment in the refrigerator to chill before using.
    • As mentioned above, you do want to be careful when beating the heavy cream. It can go from soft peaks, to stiff peaks, to butter (yes, butter!) fairly quickly. We will want stiff peaks for this recipe. To check, lift your whisk or beaters out from the whipped cream. If peaks form and they stand straight up vs. quickly sinking back in, it's ready.
    • Give yourself a couple of minutes before you start to ensure that the espresso fully dissolves in the hot water. You'll want the espresso to cool completely before you add it into the cream.
    Scoops of no-churn ice cream in a wooden bowl.

    Ingredient Substitutions...

    • You can use instant coffee granules instead of espresso powder, if that's what you have on hand. The espresso powder will result in a stronger coffee flavor but both will be equally delicious!
    • If you prefer the texture of chocolate chunk ice cream, feel free to use roughly chopped chocolate instead of chocolate chips.

    Did you make my no-churn coffee ice cream? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog!

    For More Recipes Using Espresso, Check Out My...

    • Espresso chocolate chip cookies
    • Tiramisu cupcakes
    • Homemade fudge

    No-Churn Coffee Ice Cream

    Print Recipe
    This easy no-churn ice cream is full of rich coffee flavor plus
    Course Dessert, Snack
    Cuisine American
    Keyword chocolate chip, coffee, eggless, espresso, gluten free, ice cream
    Prep Time 20 mins
    Chill Time 6 hrs
    Total Time 6 hrs 20 mins
    Servings 12 servings
    Author Taleen Benson

    Ingredients

    • 2 tablespoons instant espresso powder
    • 2 tablespoons hot water
    • 1 pint heavy whipping cream
    • 14 ounces sweetened condensed milk
    • 1 cup semisweet chocolate chips

    Instructions

    • In a small cup, stir the instant espresso powder with the hot water until completely dissolved. Set aside and allow to cool completely before using.
    • Using a hand mixer or a stand mixer fitted with the whisk attachment, beat the heavy cream until it starts to thicken and stiff peaks form. Fold in the espresso, sweetened condensed milk, and chocolate chips.
    • Pour the mixture into a loaf pan. Cover and freeze for at least 6 hours.
    « Hummingbird Cake - Gluten Free, Eggless
    Gluten Free Oreo Cupcakes »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi there! I'm Taleen... a Los Angeles based advertising professional by day, baker by night. Bringing you gluten-free recipes and general tips + tricks for navigating allergies.

    More about me →

    Favorite Valentine's Recipes

    • The Best Gluten Free Red Velvet Cupcakes - Eggless
    • Chocolate Chip Cookie Cups
    • Gluten Free Red Velvet Pound Cake
    • Slice and Bake Sugar Cookies - Gluten Free, Eggless

    My Cookbook

      Built with ConvertKit

      Web Stories

      • Facebook
      • Instagram
      • Pinterest
      • Twitter

      Footer

      Footer

      ↑ back to top

      Shop

      Just As Tasty cookbook

      Newsletter

      • Sign Up! for emails and updates

      Recipes by Occasion

      • Spring
      • Summer
      • Fall
      • Christmas

      Work With Me

      • Contact
      • Services

      As a member of Amazon Associates and ShopStyle Collective, I earn from qualifying purchases. Privacy Policy

      Copyright © 2022 - Just As Tasty on the Brunch Pro Theme