30 Minutes or Less

No-Churn Coffee Ice Cream

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Serves: 12

Prep Time: 5-10 minutes

Cook Time: 5-10 minutes

About No-Churn Coffee Ice Cream

This super simple No-Churn Coffee Ice Cream recipe is on repeat for us all summer long. It only requires 4 ingredients and takes less than 10 minutes, making it a perfect afternoon treat replacing your usual afternoon coffee pick me up. The key to this recipe is the use of strong coffee. Strong coffee gives the ice cream a rich, bold flavor that is perfect for coffee lovers.



2 cups heavy cream

1 (14 ounce) can sweetened condensed milk

2 teaspoons vanilla extract

1 cup brewed coffee (room temperature or cold)


01Using a hand mixer or a stand mixer with the whisk attachment on high speed, whip the heavy cream, sweetened condensed milk, and vanilla extract until stiff peaks form, about 2-3 minutes.
02Add the brewed coffee and whip until stiff peaks form again, about 2 to 3 minutes.
03Pour the mixture into a 1½ quart ice cream tub or a 5-by-9-inchloaf pan. Place in the freezer and chill for at least 6 hours or overnight.

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.