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Coffee Crunch Ice Cream (No Churn)

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.

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

No Churn Coffee Crunch Ice Cream

Yield: 6 cups
Prep Time: 6 hours 15 minutes
Total Time: 6 hours 15 minutes

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!

Ingredients

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

Instructions

  1. Add coffee granules to hot water and stir to dissolve. Let cool completely.
  2. Combine the condensed milk and coffee in a small bowl. Whisk until smooth. 
  3. 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. 
  4. Using a silicone spatula, gently fold in the chocolate chips. Transfer to a freezer-safe container and freeze for at least 6 hours.

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Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 349Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 42mgSodium: 117mgCarbohydrates: 53gFiber: 0gSugar: 52gProtein: 8g

* Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.

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Anita

Sunday 11th of July 2021

Can I use full fat coconut cream instead?

Jen Sobjack

Tuesday 13th of July 2021

No, it will not whip up the same as heavy cream.

Piriya

Saturday 19th of June 2021

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.

Jen Sobjack

Monday 21st of June 2021

Unfortunately, I don't know of an alternative to sweetened condensed milk that will work with no-churn ice cream.

Bonnie

Friday 18th of June 2021

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

Jen Sobjack

Monday 21st of June 2021

I generally use whatever I can find on sale and it still turns out great. Instant espresso powder will also work.

Ankita

Saturday 8th of May 2021

Can I use cream with 25% fat content?

Jen Sobjack

Wednesday 12th of May 2021

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.

Tara

Monday 12th of April 2021

Is it okay to use real coffee instead of instant coffee?

Jen Sobjack

Tuesday 13th of April 2021

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.

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