Easy No-Churn Coffee Ice Cream – super easy ice cream for the coffee lovers! Just mix the ingredients and freeze!
I think we say it every year, but gosh, this summer is the hottest ever! It’s sizzling out there! Popsicles and ice cream are on the every day agenda. And because I need more coffee to get through my days, and the hot cup of joe doesn’t sound good when the temperature hits triple digits, the chilled version rocks the house.
We had the Caramel Iced Coffee Ice Cream that is just amazing and now it’s time for Coffee Ice Cream. So simple that anyone can do it! No machine needed.
There is quite a bit of coffee ice cream recipes out there, most that I found require soaking coffee beans in cream and mixing with egg mixture. I wanted much simpler recipe that doesn’t require cooking the mixture and doesn’t use coffee beans. I used instant coffee granules (not espresso) that you can find in the coffee aisle in your grocery store. Also, instead of whipped topping, you can use heavy whipping cream that has been whipped to stiff peaks.
I love coffee so I would be just fine with adding more coffee to the mixture, but I try to keep my recipes in the middle of flavor strength. You can taste the mixture before chilling to decide if it’s just like you want it.
The container you see on my photos is from OXO and it holds about 6 cups of ice cream! It’s freezer safe so perfect for this treat. I also love their stainless steel ice cream scoop. It’s so elegant and sleek in design. It has been very busy scooping ice cream in our house this year!
Note: This ice cream is more on a soft-serve side. Especially if it’s hot outside, they will melt quicker than the store bought kind. I know a lot of people love the softer texture in ice cream, just like we do.
- 1 14 oz . can of sweetened condensed milk chilled
- 1 8 oz . tub of whipped topping or 1,5 cups of heavy whipping cream, whipped to stiff peaks
- 1 tsp vanilla extract
- 2 Tablespoons of instant coffee granules
- 1/4 cup warm water
Dissolve the coffee granules in the warm water. Set aside to cool completely.
In a large mixing bowl, mix the condensed milk with the coffee mixture.
Gently, fold in the whipped topping, until no streaks remain in the mixture.
Pour the ice cream mixture into a container with lid. Cover and chill for 24 hours.
Notes: This ice cream has a texture of soft serve after about 6 hours of freezing. To make them more scoop-able, freeze longer.
Disclosure: The tools mentioned in this post have been sent to my by OXO. I was not compensated for this post. I simply love their products!