Coffee Crunch Ice Cream (No Churn)

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The smoothest ice cream made without an ice cream maker and only 4 ingredients! Coffee flavored ice cream speckled with mini chocolate chips is great for a summer afternoon pick me up. You will not believe how simple this delightful coffee crunch ice cream is!

Coffee crunch ice cream in a loaf pan with a scoop taking out a scoop.

I love coffee! I drink it daily. I’m one of those people who actually likes the way it tastes. I usually have to stop myself around noon or else I will never fall asleep that night.

But I’m always looking for ways to incorporate the flavor into my desserts. I used cappuccino to flavor this cappuccino cheesecake. So, when I came across this coffee ice cream on Cooks Illustrated, I knew I had to make some of my own.

Coffee crunch ice cream in a white bowl.

If you are sensitive to caffeine or plan to serve the ice cream to kids, you can make it with decaffeinated coffee.

The great thing about this ice cream is that it’s no churn and takes minutes to put together.

Whip the cream. Combine the condensed milk and coffee, and then mix it into the whipped cream.  Fold in the chocolate chips and freeze it.

Three bowls of coffee crunch ice cream on an old baking sheet.

You will love this simple and delicious coffee crunch ice cream.

Angled view of two bowls of coffee crunch ice cream on an old baking sheet.

No Churn Coffee Crunch Ice Cream

4.58 from 61 votes
Angled view of two bowls of coffee crunch ice cream on an old baking sheet.
The smoothest ice cream made without an ice cream maker and only 4 ingredients! Coffee flavored ice cream speckled with mini chocolate chips is great for a summer afternoon pick me up. You will not believe how simple this delightful coffee crunch ice cream is!
Jen Sobjack
Prep Time 6 hours 15 minutes
Total Time 6 hours 15 minutes
Serving Size 6

Ingredients

  • ¼ cup (60 ml) hot water
  • 2 tablespoons instant coffee granules, use decaf if you’re sensitive to caffeine
  • 14 ounces (396 g) sweetened condensed milk
  • 2 cups (480 ml) heavy whipping cream
  • ¾ cup (126 g) mini chocolate chips

Instructions

  • Add coffee granules to hot water and stir to dissolve. Let cool completely.
  • Combine the condensed milk and coffee in a small bowl. Whisk until smooth. 
  • Add the heavy cream to a large bowl. Using an electric mixer set to medium speed, beat until stiff peaks form. Turn the speed to low and slowly pour in the condensed milk and coffee mixture. Turn the speed back up to medium and beat until thickened. 
  • Using a silicone spatula, gently fold in the chocolate chips. Transfer to a freezer-safe container and freeze for at least 6 hours.

Nutrition

Serving: 1cup | Calories: 601kcal | Carbohydrates: 55g | Protein: 9g | Fat: 40g | Saturated Fat: 25g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 116mg | Sodium: 122mg | Potassium: 380mg | Fiber: 1g | Sugar: 52g | Vitamin A: 1393IU | Vitamin C: 2mg | Calcium: 269mg | Iron: 1mg

The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.

Course: Dessert
Cuisine: American

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116 Comments

  1. Janna Smith says:

    I have some espresso granules in the cabinet. Could I use that or would it be too strong?

    1. Jen Sobjack says:

      Espresso would be great with this recipe!