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Prep Time15 minutes plus freeze time
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Serv SizeYield: 1 quart
This no‑churn coffee ice cream is rich, creamy, and packed with bold coffee flavor, giving you a smooth, café‑style scoop without any churning required.
Ingredients
Directions
This coffee ice cream is rich, smooth, and deeply flavorful, blending bold espresso notes with creamy sweetness for a scoop that tastes like your favorite café treat in frozen form. This recipe also works beautifully in Mud Pie, where the creamy layers and bold flavors hold up perfectly.
In a medium bowl, combine 2 tablespoons of espresso powder with 1 tablespoon of hot water and stir until smooth.
Then stir in one 14‑ounce can of sweetened condensed milk, 1 teaspoon of vanilla, 1/4 teaspoon of salt, and the espresso mixture until fully combined.
In a large mixing bowl (or the bowl of a stand mixer), add 2 cups of heavy whipping cream and whip on high speed with a stand or hand mixer until stiff peaks form.
Gently fold the espresso mixture by hand into the whipped cream, stirring just until combined.
Pour into a loaf pan or ice cream container and freeze for at least 8 hours or overnight.
Scoop!
Enjoy!
For more delicious and easy no-bake dessert recipes, these are a few of our favorites:
Conclusion
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