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.
No Churn Coffee Crunch Ice Cream
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
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.
Is it wise to use hot-brewed coffee, even if you let it cool down? I’m afraid it may be too bitter and other than the sweetened condensed milk, you don’t seem to add any sweetness to compensate the bitterness? I’m thinking that cold-brewed coffee might be a more balanced choice, whilst not giving up the coffee-flavour. Nevertheless, I cannot wait to try this out!
Using hot brewed coffee is perfectly fine. I used it and the ice cream was far from bitter. Sweetened condensed milk is extremely sweet, so the one can of it is more than enough to sweeten the ice cream. If you prefer cold brewed coffee, that would be fine as well. Enjoy!
Hi Jen,
Looks sooòoo yummy.
If I beat the cream after it forms stiff peaks will it not start separating (forming into butter and water)?
Can you please let me know.
Thank you
You are not going to beat it long enough to separate it. Just until the coffee/condensed milk mixture is incorporated, which should take just a few seconds. I did it exactly how the instructions are written and it turned out great.
Love this ice cream and how it is no churn. Perfect for Summer!
Thanks, Chineka!
4 ingredient , no-churn ice cream?? Is this even real life?? Jen, I seriously cannot even stop drooling right now. This ice cream is perfection and SO gorgeous!
Thanks, Sarah! Next time I’ll have to make it caffeine free. I was wired for days!
This coffee ice -cream looks so rich, creamy and delicious! A big yes for this AWESOME treat!
Thanks so much, Anu!
The flavor of coffee == my happy place! I think that means I NEED THIS.
I’m right there with you, Joanne!
Hello!
I’m gonna need advice here – what can I use instead condensed milk?
I really like the recipe, how it’s simple, but I can say even from looking at the picture that tastes great, it looks so rich, and coffee omg… I could have coffee all the time! 🙂
Unfortunately for this recipe there is no substitute for the sweetened condensed milk. It is the magic ingredient that gives the ice cream it’s smooth, creamy texture.
What a lovely ice cream! I’m a huge coffee fan, so I’m totally diggin’ this ice cream!! 🙂
You would love this ice cream, Christina!
So many of my favorite things in one recipe! Ice cream! Chocolate! Coffee!!
I’ve never tried a no-churn homemade ice cream recipe, but you make it sound easy and delicious. Adding this to my list! 🙂 Pinned!
No churn ice cream is now my favorite. It is way too easy! Thanks, Blair!
I want a huge bowl of this right now!!!