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+ servings
espresso ice cream

Coffee Ice Cream - No Churn

This recipe for no-churn coffee ice cream is so easy and delicious. Bold and rich coffee flavor and no ice cream maker required!
Course Dessert
Cuisine American
Keyword coffee, ice cream, no churn
Prep Time 10 minutes
Freeze 12 hours
Servings 10


  • 2 tbsp instant espresso powder
  • 2 tbsp hot water about 110F
  • 2 cups heavy whipping cream
  • 1 tsp coffee extract see notes
  • 14 ounces sweetened condensed milk


  • In a small bowl, whisk together the instant espresso powder and the hot water until the powder has dissolved. Allow to cool.
  • Add the cooled espresso mixture to the bowl of a stand mixer fitted with the whisk attachment.
  • Pour in the heavy whipping cream and mix on medium speed until the mixture forms stiff peaks-- about 3-5 minutes.
  • Next, add the coffee extract and mix to combine.
  • Slowly add the sweetened condensed milk and fold it gently into the whipped cream-- you don’t want to deflate the whipped cream.
  • Transfer the mixture to a 9x5 loaf pan and wrap it in plastic wrap. Freeze overnight, or at least 12 hours before serving.
  • Store tightly wrapped in the freezer for up to three weeks.


  • The coffee extract can be found in most specialty food stores or online, but if you can’t find it just substitute vanilla extract - it just won't have as strong of a coffee flavor.
  • This no-churn ice cream is softer than store-bought ice cream. Make sure you give it adequate time to freeze and don't let it sit out for too long when serving.