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.
Angled view of two bowls of coffee crunch ice cream on an old baking sheet.
4.58 from 61 votes

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!
Prep Time :6 hours 15 minutes
Total Time :6 hours 15 minutes
Servings :6
Author :Jen Sobjack

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.

Video

Nutrition

Serving: 1cupCalories: 601kcalCarbohydrates: 55gProtein: 9gFat: 40gSaturated Fat: 25gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 0.04gCholesterol: 116mgSodium: 122mgPotassium: 380mgFiber: 1gSugar: 52gVitamin A: 1393IUVitamin C: 2mgCalcium: 269mgIron: 1mg
*Nutrition Disclaimer
Course :Dessert
Cuisine :American
Tried this recipe?Let us know how it was!

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116 Comments

  1. I made this and it was indeed excellent! I just added two tablespoons of Baileys Irish whisky and that gave it a very subtle fine flavor. Thank you so much for the recipe!

    1. Baileys sounds like an amazing addition. Glad you enjoyed the recipe!

  2. Hi Jen,
    Thanks for the recipe. This is definitely just as easy to make as promised, though I found the texture of the final product to be a bit lacking (too fluffy for my tastes). It’s good to try new things, but it seems I’ll be sticking to regular, churned ice cream in the future.

  3. Elizabeth says:

    I accidentally got half n half instead of heavy cream what can I use as a substitue for that, thank you

    1. Heavy cream is required for this recipe.

  4. Hello Jen!~~ Can i cut down the amount of condensed milk? I worry will too sweet. Thanks (:

  5. Kristy K. says:

    I just made this recipe and put it in the freezer. The process was quite easy and the flavor is outstanding. The coffee flavor adds so much depth. I love it!

    I brewed hot coffee, let it cool, put it in the refrigerator for 10 minutes, then incorporated it into the sweetened condensed milk. Now, I’m waiting the 6 hours for it to freeze. Superb flavor!

  6. do you have more no churn ice cream I’m not a big coffee fan but love ice cream

  7. One of my blogging friends sent me the ice-cream recipe to pin, which I did. Then I followed it back to your terrific site and I’m pinning the site. Love the cheesecake and eclair ideas.

    1. That’s wonderful news! Thank you so much, Lenie!

  8. Ami@NaiveCookCooks says:

    Just 4 ingredient?!! How did I miss this recipe Jen?!! I am making it this weekend!

    1. You must make it! Enjoy!!

  9. Megan - The Emotional Baker says:

    Oh my! I love ice cream, too, and this looks so delicious! Can I have a scoop for breakfast?

    1. Megan - The Emotional Baker says:

      & I meant to say I love coffee, but I of course love ice cream, too 😉

      1. Hahaha! Thanks, Megan!