No Churn Coffee Ice Cream

The first time I whipped up this No Churn Coffee Ice Cream, it was a sultry summer evening, and I craved something cool, creamy, and indulgent. With no ice cream maker in sight, I was determined to create a treat that would satisfy my sweet tooth without a fuss. I rummaged through my pantry and discovered a few simple ingredients that promised a delightful outcome. As the sun slowly set, casting a warm glow through my kitchen window, I found myself eagerly mixing, folding, and anticipating the sweet, rich flavors of this heavenly homemade ice cream.

What’s In This No Churn Coffee Ice Cream

This No Churn Coffee Ice Cream is made with a handful of thoughtfully selected ingredients that work harmoniously to create a rich and creamy treat. The key players here are instant coffee, heavy whipping cream, and sweetened condensed milk, which together produce a dessert that’s not only easy to make but also incredibly satisfying.

• 1 packet instant coffee (3g): This is where the magic begins. The instant coffee adds a bold flavor that permeates the entire ice cream. It’s the star ingredient that transforms this dessert into a coffee lover’s paradise.
• ¼ cup hot water: Used to dissolve the instant coffee, this hot water ensures that the coffee flavor is fully infused into the mixture.
• 2 cups cold heavy whipping cream: The heavy cream is essential for achieving the rich, creamy texture we all love in ice cream. Whipping it until stiff peaks form creates a light and airy base.
• 1 14-ounce can sweetened condensed milk: This ingredient adds sweetness and a smooth consistency to the ice cream, making it irresistibly creamy.
• ½ cup Nutella: This chocolate-hazelnut spread is a delightful addition that brings a rich, decadent flavor to the mix. It creates beautiful swirls throughout the ice cream.

How to Prepare No Churn Coffee Ice Cream

Making your own ice cream has never been easier! In just a few simple steps, you’ll have a delicious No Churn Coffee Ice Cream ready for freezing. Let’s dive into the process!

1. Start by mixing the instant coffee into the ¼ cup hot water. Stir until the coffee is fully dissolved, and let it sit to cool for about 10 minutes. This step is crucial, as the cooled coffee will blend better into the creamy mixture.
2. While the coffee cools, grab a large mixing bowl and beat the heavy whipping cream using an electric mixer. Beat until stiff peaks form, which should take a few minutes. You’ll know you’ve achieved the right consistency when the cream holds its shape and looks fluffy and luxurious.
3. In a separate bowl, stir together the cooled coffee mixture and the sweetened condensed milk. This combination creates the sweet and flavorful base for your ice cream.
4. Next, gently fold the whipped cream into the coffee and condensed milk mixture. Use a spatula for this step, and be careful not to deflate the whipped cream. You want to maintain that light, airy texture, which is key to a perfect ice cream!
5. Now, it’s time to introduce the Nutella. Place it in a small bowl and microwave it for about 20 seconds to thin it out. Then, pour the thinned Nutella slowly into the ice cream mixture while folding gently. This will create beautiful rivers of chocolate in your ice cream.
6. Once everything is well combined, transfer the mixture into a freezer-safe bowl or container. If you’d like, drizzle a bit more Nutella on top for an extra treat. Cover it tightly with a lid or plastic wrap.
7. Finally, place the container in the freezer and let it freeze for at least 4 hours, or overnight if you can wait. When it’s frozen solid, your homemade No Churn Coffee Ice Cream will be ready to enjoy!

Recipe Variations about No Churn Coffee Ice Cream

If you’re looking to switch things up, here are some fun variations and tips to consider for your No Churn Coffee Ice Cream:

• Flavor Additions: Consider adding a tablespoon of cocoa powder for a chocolate coffee ice cream, or mix in some crushed cookies for a cookie crumb flavor.
• Nuts: Incorporate some chopped nuts like hazelnuts or almonds for added crunch and flavor. Toasted nuts work especially well!
• Milk Alternatives: If you’re looking for a lighter version, you can substitute with coconut cream instead of heavy whipping cream for a tropical twist.
• Mix-Ins: Add mini chocolate chips or toffee bits to the mixture before freezing for an added surprise in each scoop.
• Servings Sizes: If you’d like smaller portions, you can use ice pop molds to create delightful coffee popsicles!

Best Served With

When it comes to serving your No Churn Coffee Ice Cream, there are countless ways to enjoy it:

• On Its Own: This ice cream is perfect on its own, especially on a hot day when you want to feel refreshed.
• With Toppings: Drizzle some extra Nutella, sprinkle with crushed nuts, or add a dollop of whipped cream for an indulgent treat.
• Pair with Desserts: Serve it alongside warm desserts like brownies or pie for a delightful contrast.
• Perfect for Gatherings: Serve it at parties or barbecues as a sweet ending to your meal. Everyone will love it!
• Brunch Treat: It’s a fantastic addition to any brunch spread, pairing beautifully with pastries or pancakes.

FAQ

Conclusion

The No Churn Coffee Ice Cream is not just a dessert; it’s a little slice of heaven on a hot summer day. With its rich coffee flavor and creamy texture, it’s bound to become your new go-to treat. I encourage you to give it a try and savor the delightful experience of homemade ice cream. You’ll be amazed at how easy it is to create this indulgent dessert right in your own kitchen!

No Churn Coffee Ice Cream

The ultimate indulgence for coffee lovers, this creamy No Churn Coffee Ice Cream is an easy and satisfying treat that will have you craving more. Made with just a few ingredients, it’s simple to whip up and perfect for any occasion. Enjoy a scoop tonight!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Servings: 10 servings

Course: Desserts

Cuisine: American

Calories: 300

Ingredients Equipment Method Notes

Ingredients

  

• 1 packet instant coffee (3g)
• ¼ cup hot water
• 2 cups cold heavy whipping cream
• 1 14-ounce can sweetened condensed milk
• ½ cup Nutella (148g)

Equipment

• Wooden Spoon
• Mixing Bowl

Method

 

1. Mix instant coffee into ¼ cup hot water. Stir and let sit to cool for 10 minutes.
2. Beat heavy whipping cream until stiff peaks form. Set aside.
3. Stir coffee mixture and sweetened condensed milk in a large bowl. Fold in whipped cream carefully so as not to break your whipped cream.
4. Place Nutella in a small bowl and microwave for 20 seconds to thin it out. Pour slowly into ice cream mixture while folding. You don’t want to completely mix it in, you just want rivers of it flowing through the ice cream.
5. Place in a freezer safe bowl or container. I drizzled a bit more Nutella over the top.
6. Cover and freeze for at least 4 hours or overnight until it becomes ice cream consistency.

Notes

• Tip 1: I use Starbucks Via packets for the coffee, but you can use about 1/2 tablespoon from a jar if that’s what you have.
• Tip 2: You can use regular or fat-free sweetened condensed milk.
• Tip 3: If you want to make this a low fat ice cream, omit the heavy cream and fold in 2 containers (16 total ounces or 8 ounces each) fat free Cool Whip.

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Meet Rose Kelley

I’m happiest when I have dirt under my fingernails and fresh herbs in my hand. I bring a garden-to-table philosophy to our group. I’m always tossing handfuls of fresh basil or mint into our pots, looking for that pop of freshness. I love cooking alongside Maya to ensure our meals feel vibrant and alive. I participate in every step, from the initial chopping to the final taste test!