If you’re a coffee lover, this creamy, no-churn coffee ice cream is the dessert you’ve been dreaming of. It has a rich, bold coffee flavor perfectly balanced with the sweetness of condensed milk and the creaminess of whipped cream. The best part? You don’t need an ice cream maker—just a few ingredients, a mixer, and a freezer. Whether you’re looking to cool down on a warm day or satisfy your caffeine cravings in a sweet way, this easy-to-make treat is sure to delight. Add some chocolate chips or a drizzle of caramel for an extra indulgent touch!
Ingredients:
- 2 cups heavy whipping cream, chilled
- 1 can (14 ounces) sweetened condensed milk
- 2 tablespoons instant coffee granules or espresso powder
- 2 teaspoons vanilla extract
- Optional mix-ins: chocolate chips, caramel drizzle, or crushed cookies
Instructions:
- Dissolve the coffee granules: In a small bowl, combine the instant coffee granules or espresso powder with 2 tablespoons of hot water. Stir until dissolved and let cool.
- Whip the cream: In a large mixing bowl, use an electric mixer to whip the chilled heavy cream on high speed until stiff peaks form. Be careful not to over-whip.
- Combine the base: In a separate bowl, mix the sweetened condensed milk, vanilla extract, and the dissolved coffee mixture until well combined.
- Fold together: Gently fold the coffee mixture into the whipped cream using a spatula. Be careful not to deflate the cream. If desired, fold in your favorite mix-ins at this stage.
- Freeze: Pour the mixture into a loaf pan or a freezer-safe container. Smooth the top with a spatula, cover with plastic wrap or a lid, and freeze for at least 6 hours or overnight until firm.
- Serve and enjoy: Scoop into bowls or cones, and enjoy your homemade no-churn coffee ice cream!
This indulgent ice cream is perfect for enjoying on its own or as a topping for brownies, waffles, or pie. Store in the freezer for up to 2 weeks—if it lasts that long!
