Love ice cream and coffee? Stay cool and satisfied by whipping up this rich, no churn coffee ice cream. There’s only a handful of ingredients, and you won’t even need a machine!
Lately, I’ve been getting back into drinking homemade iced coffee (take that Starbucks!). I’m very fond of the Vietnamese style of enjoying iced coffee, which is basically just strong cold brew sweetened with condensed milk. You have not lived until you’ve tried it this way. It’s inspired me so much, this week I’m coming to you with a decadent recipe for this no churn coffee ice cream!
I originally discovered this method from The Spruce Eats, and I’ve been obsessed with it ever since.
What does no churn ice cream mean?
Well, obviously, it means there is no churning happening. But what is churning anyway?
Churning occurs in an ice cream machine’s churn. During this process, air is incorporated into the cream, which increases its volume and makes it into that classic summer dessert we all love.
In the case of no churn ice cream, there is no machine involved, and therefore no churning. Instead, we’ll use some essential ingredients and easy techniques.
Ingredients for no churn coffee ice cream
- Sweetened condensed milk: For this recipe, you need one 14 oz can of sweetened condensed milk. Be sure to pick up condensed milk and not evaporated milk.
- Salt: A pinch of salt to balance the sweetness.
- Vanilla extract: Used as a flavor enhancer.
- Instant coffee granules: We’ll be preparing a small cup of plain black coffee for the coffee flavor. You can customize the coffee flavor to your liking by adding more or less.
- Heavy cream: Heavy cream is what gives this no churn ice cream its volume and texture. Use very cold heavy cream, as it will be easier to beat it into stiff peaks. Like the condensed milk, you can’t really substitute it.
How to make coffee ice cream without a machine
- First, place a 9 inch loaf pan or cake pan in the freezer to chill. You can line it with parchment paper, if you’d like. Then, prepare about a 1/4 cup of strong black coffee. Allow it cool completely. Then, in a medium sized bowl, mix together condensed milk, salt, vanilla, and cooled coffee until fully combined. Set aside.
- Pour cold heavy cream into a large mixing bowl or the bowl of your stand mixer. Use the whisk attachments of a handheld mixer or a stand mixer to beat the cream at medium speed, until it forms stiff peaks. This means when the beaters are lifted, the peaks are firm and do not droop or slump over. Be careful not to over-mix the cream. Over mixing turns heavy cream into butter, which would be useless for our no churn ice cream.
- Add about half of the whipped cream into the bowl with the condensed milk-coffee mixture. Using a rubber spatula, gently fold until the mixture is combined with no streaks. Then, pour that mixture back into the bowl with the remaining heavy cream. Fold slowly and gently until everything is smooth and combined with no streaks.
- Pour the ice cream mixture into the chilled pan. Cover tightly with plastic wrap, and freeze overnight.
Mix in & topping ideas
My favorite mix ins for ice cream are:
- Toasted almonds
- Crushed pecans
- Crushed pretzels
- Oreo crumbs
- Finely chopped chocolate
More summer desserts
No Churn Coffee Ice Cream
- 14 ounce can sweetened condensed milk
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup plain black coffee cooled
- 2 cups cold heavy cream
- Place a 9 inch loaf pan or cake pan into the freezer to chill. In a medium sized bowl, mix together the condensed milk, vanilla extract, and salt. Mix in a tablespoon of cooled black coffee at a time, until the flavor is to your liking. Set aside.
- In a large bowl, pour in 2 cups of cold heavy cream. Beat the cream on medium speed until it forms stiff peaks. When the beaters are lifted, the peaks should be firm without drooping or slumping over. Be careful not to overmix the cream, as this will turn its texture to butter. You can also use a stand mixer for this step.
- Pour about half of the whipped cream into the bowl with the condensed milk-coffee mixture. Using a rubber spatula, gently fold together until completely combined. Then, pour that mixture back into the bowl with the remaining whipped cream. Fold everything together until they are well combined and smooth with no streaks.
- Pour ice cream mixture into chilled pan. Cover tightly with plastic wrap, and freeze overnight. When ready, serve in bowls or in cones with your favorite toppings.
- For best results with the heavy cream, chill the beaters and bowl in the freezer for at least 15 minutes.
- Nutrition facts are just an estimate.