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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.

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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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112 Comments

  1. I was wondering if I could use this recipe in my ice cream maker?

    1. 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. I do have a homemade coffee ice cream recipe that uses an ice cream maker if you want to try that one.

  2. Would this come out too loose if I left out the chocolate chips? I would prefer just plain coffee ice cream, not with added chocolate. Thanks. 🙂

    1. The chocolate chips have no effect on the consistency of the ice cream. You can leave them out.

  3. What kind of freezer container is that, I want one! Can’t wait to try this recipe, thank you!

    1. Lisa Crosby says:

      With a cover? Mine doesn’t have one. I’m trying Tupperware, hope it works!

      1. Yes, a container with a lid is best. If you don’t have a lid, you can wrap the container in plastic wrap and aluminum foil.

  4. OMG, I tried this for the first time and it is delicious! It is so creamy and has a wonderfully strong coffee flavor. I used decaf instant coffee and regular chocolate chips, because that is what I had in the pantry. I never made ice cream before and this was so easy, It did take a while to beat the cream until stiff peaks formed and again to thicken after I added the coffee and condensed milk, but worth the effort. I will definitely make it again.

    1. Hi. Unfortunately, Mine comes out too runny!!! I haven’t frozen it yet, but I guess it won’t have the same texture as yours after that. I know it is delicious… I tried it a bit…so are there any tips that could help me here? Thanks…

      1. Hi Zein, the mixture before freezing is slightly loose. You can see the texture in the video. As long as you followed the instructions exactly as they are written, the final result will be the same as mine. Whip the cream to stiff peaks before adding the coffee mixture. Then whip until thickened once you add the coffee mixture.

  5. Hi, What can I substitute for heavy cream as I don’t have it in stock. I do have whole milk. Can I use it and how?

    1. Unfortunately, this recipe requires heavy cream. Milk does not contain enough fat to whip into stiff peaks.

  6. Rebecca Larrison says:

    This is an absolutely amazing recipe. Family favorite, it has the best of both worlds, coffee and ice cream. First time I made this didn’t have mini chips, instead used an 8 ounce bag of heath bits. Then made it with chocolate chips not a huge fan, the chips got hard in the freezer, so back to the heath bits. No matter how you make it your own a great and easy recipe, as is all of yours I have seen.

    Thanks for a truly inspiring treat
    Rebecca Larrison

  7. Girish Nehete says:

    Is this heavy whipping cream sweetened Or not? I have a sweetened whipping cream, so condensed milk quantity could be reduced?

    1. Heavy whipping cream does not have added sugar. For this recipe, you need the sweetened condensed milk to replicate the same texture as churned ice cream.

  8. Bella Stauss says:

    I love this coffee ice cream so much

  9. MARY E GESSNER says:

    i bet this would be so good made with chocolate covered espresso beans instead of choc chips…mmmmmm!

  10. On my gosh, for me this rates up there with creme brulee. Coffee and chocolate! And so easy. ???