No-churn coffee ice cream is a super easy way to make homemade ice cream without an ice cream maker. It just takes 5 minutes to whip together 5 simple ingredients into a delicious sweet frozen dessert.
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You’re going to love this
No churn ice cream. You don’t need an ice cream maker to make homemade ice cream. With this recipe, you just whip the cream, stir in the rest of the ingredients, and freeze.
5 ingredients. Just a handful of simple ingredients are all you need to make a delicious ice cream right at home.
Coffee + chocolate = heaven. If you’re a coffee connoisseur, you’re going to love this ice cream! The instant espresso powder gives it a rich coffee flavor, which combines perfectly with sweet cream and deep, dark chocolate chips.
Soooo smoooooooth. I think no-churn ice cream is even smoother and creamier than regular ice cream.
How to make no-churn coffee ice cream
Chill a large metal or glass mixing bowl and beaters in the freezer for 10-15 minutes. Cream whips up the quickest and lightest when everything is chilled.
Whip cream and vanilla for approximately two minutes, or until light and fluffy.
In a small bowl, stir together the sweetened condensed milk and espresso powder until the coffee crystals have dissolved.
Gently fold the sweetened condensed milk mixture and chocolate chips into the whipped cream until combined.
Place into a tightly sealed container and freeze for at least 4 hours.
No Churn Coffee Ice Cream
- 2 cups whipping cream (or heavy cream)
- 2 teaspoons vanilla extract
- 1 can sweetened condensed milk
- 2 tablespoons instant espresso powder
- ½ cup mini chocolate chips
- Chill a large mixing bowl and beaters in the freezer for 10-15 minutes.
- Whip cream and vanilla for approximately two minutes, or until light and fluffy.
- In a small bowl, stir together the sweetened condensed milk and espresso powder until the coffee crystals have dissolved.
- Gently fold the sweetened condensed milk mixture and chocolate chips into the whipped cream until combined.
- Place into a tightly sealed container and freeze for at least 4 hours.
No churn ice cream is an easy way to make homemade ice cream without an ice cream maker. An ice cream maker freezes and churns the sweet cream mixture to aerate it and keep it from developing large ice crystals so it can develop a light and creamy texture.
No churn ice cream begins with whipped cream that’s already light and airy -- it just needs to be sweetened. Gently folding in the sweetened condensed milk, without deflating the whipped cream, ensures the airy texture and a sweet, smooth, and creamy ice cream.
You can store your homemade ice cream in the freezer in a tightly sealed container for a few weeks up to a month. If it lasts that long.
Because no churn ice cream begins with a base of whipped cream and sweetened condensed milk, it’s a pretty blank canvas for whatever you want to put in it, even if it’s just some vanilla extract or paste for a simple homemade vanilla ice cream. This recipe amps up the flavor (and caffeine!) considerably with instant espresso powder, but you can modify this recipe with any flavor you like.
If you’ve ever wondered the meaning behind the deeply profound lyrics to Devo’s Whip It: “Before the cream sits out too long, you must whip it,” well, it all comes down to science. If the fat inside the cream gets too warm, it won’t emulsify -- or hold onto the air bubbles that help it get all light and fluffy.
Hungry for More Ice Cream Desserts?
KitchenAid Hand Mixer
I don't have a fancy stand mixer. This hand mixer from KitchenAid does a great job of whipping the cream -- and standing up to everything else I put it through, which is a lot.
Snapware Pyrex Glass Food Storage Set
Lots of no-churn ice cream recipes out there claim that a loaf pan is the ideal vessel to store the finished ice cream in. The reasoning is that a metal container will get colder faster, so it will freeze more quickly. I don't do that. I use these glass storage containers because they have lids. And I can't trust flimsy piece of plastic as a long-term cover for my ice cream. These work great, they freeze quickly enough and are easy to stack in the freezer.