Coffee Ice Cream

Coffee Ice Cream is a dreamy dessert that blends the bold, rich flavor of coffee with the creamy sweetness of ice cream. The first time I made this no-churn recipe, I couldn’t believe how easy it was—and how deeply satisfying that coffee kick was in each velvety bite. It’s the perfect treat for coffee lovers and a sophisticated twist on classic ice cream.

Whether you're a die-hard espresso enthusiast or someone who enjoys the occasional mocha, this coffee ice cream is sure to win you over. Its smooth, luscious texture and deep coffee flavor create a dessert that feels elegant yet is incredibly easy to prepare. And because it’s a no-churn recipe, there’s no need for fancy appliances—just a hand mixer, a bowl, and your freezer.

Ideal for summer afternoons, dinner party desserts, or whenever you're craving a chilled caffeine boost, this ice cream comes together with just a few ingredients. It’s endlessly adaptable, letting you get creative with mix-ins, toppings, or flavor tweaks. You can enjoy it on its own, pair it with a warm brownie, or sandwich it between cookies for an indulgent ice cream sandwich.

Why You’ll Love Coffee Ice Cream

• No churn needed: No fancy equipment—just a hand mixer and a freezer.
• Bold coffee flavor: Instant coffee or espresso powder packs a punch without brewing.
• Super creamy: Whipping cream and condensed milk make a rich, silky base.
• Quick to make: Only 10 minutes of prep time and a few hours of chill time.
• Perfect make-ahead dessert: Keeps well in the freezer for weeks.
• Customizable: Add chocolate chips, caramel swirls, or your favorite liqueur.
• Elegant and indulgent: Great for impressing guests with minimal effort.

Ingredients You’ll Need

• 350 ml whipping cream (cold, for best results)
• 3 tablespoons instant coffee (adjust to taste)
• 290 ml sweetened condensed milk (one standard can)
• Chocolate for decorating (optional – melted or shaved)

Optional Add-ins:

• ½ cup mini chocolate chips
• 1–2 tablespoons coffee liqueur or Baileys
• Crushed chocolate cookies or toffee bits

Step-by-Step Instructions

1. Mix Coffee and Condensed Milk:
   • In a large bowl, stir the instant coffee into the sweetened condensed milk.
   • Mix thoroughly until all the coffee granules dissolve and the mixture is smooth.
   • If using coffee liqueur, stir it in now for an extra depth of flavor.
2. Whip the Cream:
   • In a separate bowl, whip the cold whipping cream using a hand mixer or stand mixer.
   • Whip until stiff peaks form—this helps create the light, airy texture of traditional ice cream.
3. Combine:
   • Gently fold the whipped cream into the coffee-condensed milk mixture.
   • Use a spatula and fold slowly to keep the mixture airy and smooth.
   • If using any mix-ins like chocolate chips or cookie crumbs, fold them in now.
4. Transfer and Decorate:
   • Pour the ice cream mixture into a freezer-safe loaf pan or container.
   • Smooth the top with a spatula.
   • Optionally, drizzle melted chocolate over the top or sprinkle with shaved chocolate for a decorative touch.
5. Freeze:
   • Cover the container tightly with a lid or plastic wrap.
   • Freeze for at least 6 hours, or overnight, until firm.

Serving and Storage Tips

• Serving Suggestions: Scoop into bowls or cones. Garnish with chocolate-covered espresso beans, a sprinkle of cocoa powder, or a drizzle of caramel.
• Perfect Pairings: Serve alongside brownies, chocolate cake, or biscotti.
• Storage: Store in a sealed container in the freezer for up to 2 weeks.
• Texture Tip: Let sit at room temperature for 5–10 minutes before scooping for the creamiest texture.
• Batch Tip: Double the recipe for parties or keep small single-serve containers on hand.

Helpful Notes

• Stronger coffee flavor: Substitute espresso powder or increase the instant coffee to 4 tablespoons.
• Add-ins: Get creative with your favorite mix-ins—try caramel swirls, crushed Oreos, or chopped nuts.
• Liqueur twist: Coffee liqueur or Irish cream adds flavor and helps keep the texture soft.
• Dairy-free option: Use chilled coconut cream and a vegan condensed milk alternative for a plant-based treat.
• Serving hack: Dip your ice cream scoop in warm water for smooth, easy scoops.

Frequently Asked Questions

1. Can I use brewed coffee instead of instant?
   No, brewed coffee adds too much liquid and will prevent the mixture from freezing properly. Stick to instant or espresso powder for best results.
2. How long does it last in the freezer?
   It will stay fresh for up to 2 weeks, though it's usually eaten much faster!
3. Can I use decaf coffee?
   Absolutely. You’ll still get all the delicious coffee flavor without the caffeine kick.
4. How do I prevent ice crystals?
   Whip the cream well, use full-fat ingredients, and cover the container tightly.
5. Can I make this in an ice cream maker instead?
   Yes, but it’s really not necessary. The no-churn method gives you equally creamy results with less effort.

Final Thoughts

Coffee Ice Cream is a decadent, easy-to-make dessert that brings coffee shop flavor to your freezer. Whether you're looking for a casual treat or an elegant finale to a dinner party, this ice cream hits the mark. It’s a reliable go-to for coffee lovers and dessert enthusiasts alike.

With its rich, creamy texture and bold coffee flavor, it's sure to become a favorite in your frozen dessert lineup. Try it as-is, dress it up with toppings, or sandwich it between cookies—there’s no wrong way to enjoy it. If you make it, I’d love to know! Leave a comment or share your creation online. Happy scooping!

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