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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!
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.
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.
You will love this simple and delicious coffee crunch ice cream.
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I have some espresso granules in the cabinet. Could I use that or would it be too strong?
Espresso would be great with this recipe!
Can I use full fat coconut cream instead?
No, it will not whip up the same as heavy cream.
I love this recipe! I’ve played around with the same recipe to make cookies and cream as well. The first time I made it I over whipped the cream ??♀️ Oops. But learnt my mistake.
Any tips on a low sugar/sugar free alternative of the condensed milk? Both my parents are diabetic, thought of making it for them.
Unfortunately, I don’t know of an alternative to sweetened condensed milk that will work with no-churn ice cream.
What is the best instant coffee to use for flavor, any suggestions. Has anyone use instant expresso coffee and would that ruin the flavor of the ice cream
I generally use whatever I can find on sale and it still turns out great. Instant espresso powder will also work.
Can I use cream with 25% fat content?
Not with this recipe. You need heavy cream or heavy whipping cream with 30-35% milkfat in order for it to whip to the proper thickness.
Is it okay to use real coffee instead of instant coffee?
You can but keep in mind, it will need to be 1/4 cup of strong brewed coffee of the ice cream will be lacking in flavor.
Can I use 25% fat cream instead of heavy cream?
I don’t recommend it.