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!
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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No Churn Coffee Crunch Ice Cream
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
- 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.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount 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.
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.