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No Churn Coffee Ice Cream

coffee ice cream with chopped chocolate covered espresso beans and ice cream cones

This creamy no churn coffee ice cream is so easy to make and full of rich espresso flavor. Chocolate covered espresso beans add a nice crunch and even more coffee flavor! The base of this no churn ice cream is just two ingredients and comes together in minutes. Rich espresso adds a nice bold flavor that pairs well with the sweet ice cream mix.

ice cream cone with a scoop of coffee ice cream and chocolate chunks
no churn coffee ice cream in a pan with an ice cream scoop

If you like this coffee ice cream, you’ll love….

No Churn Vanilla Ice Cream

Small Batch Cold Brew Coffee

Chocolate Espresso Tart

No Churn Peach Ice Cream

heavy whipping cream and sweetened condensed milk mix with espresso

Smooth & creamy coffee ice cream with chopped chocolate covered espresso beans!

Instructions for the coffee ice cream:

In the bowl of a hand of stand mixer fitted with a whip attachment, whip the heavy whipping cream until stiff peaks form, 4-5 minutes. You can also do this by hand with a wire whisk, it will just take a little while.

In a separate mixing bowl combine the sweetened condensed milk and vanilla extract, and espresso, stir to combine. Gently fold the whipped cream into the sweetened condensed milk mixture. Continue folding until completely combined. Fold in the chopped espresso beans, leaving a few to sprinkle on top if desired.

Transfer the mixture into a loaf pan or similar container, top with the remaining chocolate covered espresso beans. Freeze until solid, about 3-4 hours. Allow to sit at room temperature for a few minutes before scooping. This ice cream will keep wrapped in the freezer for up to two months!

No-Churn Coffee Ice Cream

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Course: Dessert
Prep Time: 10 minutes
Chilling Time 4 hours
Total Time: 4 hours 10 minutes
Author: The Hearty Life
Cost: $$
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Ingredients: 

  • 16 oz. Heavy Whipping Cream
  • 14 oz. Sweetened Condensed Milk
  • 1 tbsp Vanilla extract
  • 2 oz. Espresso, cooled, or strong brewed coffee
  • 1 cup Chocolate covered espresso beans, chopped

Instructions:

  • In the bowl of a hand of stand mixer fitted with a whip attachment, whip the heavy whipping cream until stiff peaks form, 4-5 minutes. You can also do this by hand with a wire whisk, it will just take a little while.
  • In a separate mixing bowl combine the sweetened condensed milk and vanilla extract, and espresso, stir to combine. Gently fold the whipped cream into the sweetened condensed milk mixture. Continue folding until completely combined. Fold in the chopped espresso beans, leaving a few to sprinkle on top if desired.
  • Transfer the mixture into a loaf pan or similar container, top with the remaining chocolate covered espresso beans. Freeze until solid, about 3-4 hours. Allow to sit at room temperature for a few minutes before scooping. This ice cream will keep wrapped in the freezer for up to two months!

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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