Coffee ice cream is one of the most popular flavors around, and it’s not hard to see why. It’s creamy, sweet, and delicious—and with the right combination of ingredients, you don’t even need an ice cream machine to make it!
Vietnamese Iced Coffee Ice Cream is the Best Thing You’ll Try Today
I’m the kind of person who’s all about efficiency. There are only so many hours in a day, and I don’t have time to waste.
That’s why I love this recipe for coffee no churn ice cream so much. It’s so easy to make that I was able to whip up a batch in 10 minutes (while multitasking!)
All you need are 3 ingredients, a mixer, and some time to let things chill out in the freezer. Once the ice cream has frozen completely, all you have to do is scoop it out into bowls or cones and enjoy!
This simple no-churn ice cream recipe whips up into a deliciously smooth and creamy dessert that’s perfect for those of us who are short on time but want to enjoy a sweet summer treat.
What you’ll love about this no churn ice cream recipe:
- 10 Minute Active Time: This recipe only requires about 10 minutes of active work. The freezer does the rest! You don’t even need an ice cream machine.
- 3 Ingredient Recipe: You’d never guess this bold, flavorful sauce is made with just a few simple ingredients
- Easy Clean Up: Just a bowl and a whisk!
No Churn Ice Cream Ingredients
Sweetened Condensed Milk. Sweetened condensed milk gives this ice cream the perfect amount of sweetness without adding additional sugar. Plus it gives the ice cream a thick, almost chewy texture just like a Vietnamese coffee!
Heavy Cream. Whipped heavy cream gives the ice cream tons of body and a deliciously milky flavor.
Instant Espresso Powder. Espresso granules give this recipe the bold coffee flavor we all love, without needing to brew a pot or boil water.
Vodka (optional). A tablespoon of vodka helps prevent the ice cream from freezing too firmly, giving it a silky texture.
How To Make No Churn Coffee Ice Cream
Combine the condensed milk, heavy cream, and coffee granules in a large mixing bowl.
Use a stand mixer or a hand mixer to whip the ice cream base until it form soft peaks. It should have the texture of whipped cream.
Pour the mixture into a loaf pan, or a similar container, and cover with plastic wrap. Freeze for at least 3 hours, or until the ice cream is frozen, but scoopable.
That’s it, just like magic! All that’s left to do is serve yourself up a big bowl and enjoy.
Recipe Tip: Jazz it Up!
Customize this coffee ice cream recipe with your favorite mix-ins! I absolutely love adding chopped oreo cookies. Some other personal favorites are a swirl of peanut butter, a chopped up chocolate bar, or a heaping Tablespoon of malt powder.
Frequently asked questions about this coffee ice cream recipe
Condensed milk is made by boiling sweetened milk until it thickens. Straight from the can, it has a texture similar to the inside of a cherry cordial candy. It’s absolutely delicious stirred into hot or ice coffee (to make a Vietnamese coffee) or boiled to form dulce de leche.
It is NOT the same as evaporated milk, which is much thinner, and the two can not be used interchangably in this recipe.
Yes, but not much: one scoop of this ice cream has about as much caffeine as a quarter cup of coffee. If you need a caffeine-free ice cream, you can use decaffeinated espresso powder (I recommend Cafe Bustello).
You can use instant coffee in this recipe, but the ice cream will have a less intense coffee flavor. Do not use coffee grounds; they don’t dissolve the way instant coffee powder does and will result in a grainy texture.
It’s so good! No churn ice cream is super creamy and velvety smooth, but with a slightly chewy texture from the condensed milk.
No churn ice cream has been around for a while, and it isn’t clear who actually invented it. Nigella Lawson definitely had a hand in making it popular though!
Covered tightly to prevent freezer burn, this ice cream will last a few months in your freezer. The said, it will have the best flavor and texture the week that you make it.
Alcohol raises the freezing temperature and prevents ice crystals from forming in your ice cream, keeping it luxuriously smooth. You can leave it out, but the ice cream will freeze more solidly and you’ll need to let it sit at room temperature for a few minutes before scooping it from the container.
Other easy dessert recipes you might like:
- Mango Sorbet with Raspberries
- S’mores Cookies
- Air Fryer Chocolate Chip Cookies
- 4-Ingredient Sugar Cookies
No Churn Coffee Ice Cream Recipe
- 1 ¼ cups heavy whipping cream
- ⅔ cup sweetened condensed milk (14 ounce can)
- 2 Tablespoons instant espresso powder
- 2 Tablespoons vodka optional
- Add the cream, condensed milk, and espresso powder to the bowl of a stand mixer or a large mixing bowl.
- Whisk until the mixture has the texture of whipped cream. It should hold soft peaks. (Using an electric mixer, this will take about 10 minutes). Stir in the vodka, if using.
- Pour the ice cream base into a freezer-safe container, like a loaf pan. Cover with plastic wrap, laying it directly on the ice cream.
- Freeze for at least 3 hours, or until solid.