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.
Hi do I specifically need a whipping cream or just normal heavy cream will do ?
Whipping cream and heavy cream are essentially the same thing. Either will do.
Just wondering if this te texture would work as a layer in a homemade icrean cake. Or won’t it cut properly.
I actually haven’t tried using it in an ice cream cake but I image it would do okay. It’s soft like whipped cream but will freeze firm.
Coffee ice cream is SO good!
I fear it will have that old fashioned homemade ice cream taste. It was what made me extremely dislike homemade ice cream growing up. I found custard based ice creams to have the thick, rich flavor of quality ice creams…are my concerns legit or false?
This is a no-churn ice cream and is basically frozen whipped cream. If you like whipped cream, you’d like this. But, if you are concerned, you can always try my custard-based version and add in mini chocolate chips.
Hi! Thanks for the recette, it sounds and looks awesome. I was wondering though what would be the steps if I use an ice cream maker instead of the mixer?!
Hi Nehal! This recipe doesn’t require an ice cream maker. It’s formulated to be a “no churn” recipe so it will not turn out right in an ice cream maker.
Got you! Thanks.
My sister has made a similar recipe with same ingredients except it is an espresso chocolate chip ice cream, and it is made using an ice cream maker. You just don’t whip the heavy cream, just combine the ingredients and put in ice cream maker.
I also have another coffee ice cream recipe that is made in an ice cream maker. It’s has a custard base and is super creamy.
I followed the recipe but after adding the coffee mix to the heavy cream it didn”t become thicker. The batter was really runny. any advice what i did wrong?
It’s possible you didn’t whip the cream long enough before adding in the coffee mixture.
I beat the heavy cream until it made STIFF peaks. After I added the coffee/condensed milk mixture, it took a long time for it to thicken. Be patient. It will eventually thicken enough for the chips not to all fall to the bottom when added.
Oh, I forgot to say, I also mix it again after two hours in the freezer, which makes it a lot creamier and consistent. Then you can put the chocolate chips and return to the freezer for six hours.
Hi, Jen! I make that recipe a lot, it’s delicious! There’s one thing I do differently and it might improve the taste of your ice-cream. Once you have combined the coffee and the condensed milk, take it to the heat and keep stirring it till it starts to boil (like a mushy dulce de leche). Then let it cool and continue the process. I hope you try it and tell me what you think! =)
Thanks for the tip!
Hi! Do you have the recipe in metric system? I want to try it out!
I’m sorry, I don’t metric conversions for my recipes.
It looks amazing. Can’t wait to do it, but Is it possible to whisk the cream in a blender instead of an electric mixer?
I haven’t tried it for myself but I’ve seen whipped cream made in a blender.