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Overhead view of a bowl of homemade coffee ice cream.

No Churn Coffee Ice Cream Recipe

The flavors of Vietnamese ice coffee come together to form a rich, summertime treat. This no churn recipe doesn't require an ice cream machine; you only need a stand mixer, hand mixer, or a whisk and a strong arm.
5 from 2 votes
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Prep Time 10 minutes
Freeze Time 3 hours
Total Time 3 hours 10 minutes
Course Dessert
Cuisine American
Servings 6 servings
Calories 284 kcal

Equipment

Ingredients
  

  • 1 ¼ cups heavy whipping cream
  • ⅔ cup sweetened condensed milk (14 ounce can)
  • 2 Tablespoons instant espresso powder
  • 2 Tablespoons vodka optional

Instructions
 

  • 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.

Nutrition

Serving: 1servingCalories: 284kcalCarbohydrates: 21gProtein: 4gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 68mgSodium: 57mgPotassium: 232mgSugar: 20gVitamin A: 820IUVitamin C: 1mgCalcium: 132mgIron: 0.2mg
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