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No Churn Coffee Ice Cream

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!
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
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.