Description
Homemade coffee ice cream is rich, creamy, and packed with bold coffee flavor—no ice cream maker required! This easy no-churn coffee ice cream comes together with just a few ingredients and a little patience. The result? A luscious, velvety scoop of frozen coffee goodness that’s perfect for any coffee lover. Customize it with chocolate chips for a mocha twist or a sprinkle of cinnamon for extra warmth.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup sweetened condensed milk
- 2 tbsp instant coffee (or 1/4 cup strong brewed coffee, cooled)
- 1 tsp vanilla extract
- 1/2 tsp cinnamon (optional)
- 1/2 cup chocolate chips (optional)
Instructions
- In a large mixing bowl, whip the heavy cream until stiff peaks form.
- In a separate bowl, whisk together the sweetened condensed milk, coffee, vanilla, and cinnamon.
- Gently fold the coffee mixture into the whipped cream until fully combined.
- If using, stir in the chocolate chips.
- Pour the mixture into a freezer-safe container, smoothing the top.
- Cover and freeze for 4-6 hours, or until firm.
- Scoop, serve, and enjoy!
Notes
- For a stronger coffee flavor, use a dark roast instant coffee or an extra shot of espresso.
- For a dairy-free version, swap heavy cream for coconut cream and use sweetened condensed coconut milk.
- To make an affogato, pour a shot of hot espresso over a scoop of this ice cream!
- Let the ice cream sit at room temperature for 5 minutes before scooping for the creamiest texture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Churn
- Cuisine: American
Nutrition
- Serving Size: ½ cup
- Calories: ~290
- Sugar: ~20g
- Sodium: ~60mg
- Fat: ~20g
- Saturated Fat: ~12g
- Unsaturated Fat: ~6g
- Trans Fat: 0g
- Carbohydrates: ~24g
- Fiber: ~0.5g
- Protein: ~3g
- Cholesterol: ~60mg