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No Churn Coffee Ice Cream

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This No Churn Coffee Ice Cream is rich and tastes just like a cup of fresh coffee but in delicious ice cream form. It's so good it will easily have you wanting more.

  • Author: Marisa Guerra
  • Prep Time: 8 hours
  • Total Time: 8 hours
  • Category: Dessert

Ingredients

Instant Coffee

  • 2 tbsp water, warmed
  • 2 1/2 tbsp instant espresso

Coffee Ice Cream

  • 1 14 oz can sweetened condensed milk
  • 1 tsp vanilla bean paste
  • pinch of salt
  • 454 grams (2 cups) heavy whipping cream

Instructions

  1. Place a large bowl in the freezer to chill.
  2. Combine the warm water and instant espresso and whisk until dissolved. Set aside.
  3. Combine the sweetened condensed milk, vanilla bean paste, and salt in a small bowl and set aside.
  4. Pour the whipped cream in the chilled bowl and use a hand mixer to mix on low-medium at first followed by medium-high until stiff peaks form.
  5. Gently fold in the sweetened condensed milk mixture and espresso just until combined.
  6. Add the ice cream to a 9" x 5" pan. Spread evenly with an offset spatula.
  7. Top with plastic wrap, making sure the plastic wrap touches it directly.
  8. Freeze for at least 8 hours, preferably overnight. Enjoy!

Find it online: https://marisabakes.com/2026/06/22/no-churn-coffee-ice-cream/