This bold coffee ice cream is a rich, creamy treat that delivers a deep coffee flavor with a smooth, velvety texture. It’s everything I want in a dessert when I’m craving something cool and caffeinated. Whether I serve it on its own, in an affogato, or as the base for a decadent sundae, this ice cream never fails to perk me up.

Why I Love This Recipe

I love how strong and smooth the flavor of this coffee ice cream is. It’s not overly sweet, and it really lets the coffee shine through. The no-churn version is super easy to make, yet it still tastes like something from a gourmet scoop shop. I also love how customizable it is—I can keep it simple or dress it up with chocolate chips, caramel swirls, or crunchy mix-ins.

Bold and Creamy Coffee Ice Cream

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Heavy whipping cream
Sweetened condensed milk
Instant espresso powder or strong brewed coffee (cooled)
Vanilla extract
Optional: dark chocolate chips, crushed espresso beans, caramel swirls

directions

I start by whipping the heavy cream in a large bowl until stiff peaks form.
In a separate bowl, I mix together the sweetened condensed milk, espresso powder or cooled brewed coffee, and vanilla extract until smooth.
I gently fold the whipped cream into the coffee mixture until fully combined.
I stir in any optional mix-ins like chocolate chips or espresso beans, if using.
I pour the mixture into a loaf pan or freezer-safe container, smooth out the top, and cover it tightly.
I freeze it for at least 6 hours or overnight until firm.
Before serving, I let it sit at room temperature for 5–10 minutes for easier scooping.

Servings and timing

This recipe serves about 6. It takes 10–15 minutes to prep and 6 hours to freeze—ready in just over 6 hours total.

Variations

I add a swirl of caramel or fudge sauce for extra indulgence.
Sometimes I mix in crushed biscotti or cookies for crunch.
For a mocha twist, I add cocoa powder or melted chocolate to the base.
I turn it into a coffee ice cream sandwich using chocolate cookies or brownies.

storage/reheating

I store this ice cream in an airtight container in the freezer for up to 2 weeks. I don’t reheat it—it’s best enjoyed cold, straight from the freezer. I always let it sit for a few minutes before scooping for that perfect creamy texture.

FAQs

Can I use brewed coffee instead of espresso powder?

Yes, but I make sure it’s very strong and completely cooled. Espresso powder gives the most concentrated flavor without extra liquid.

Will this keep me awake at night?

It might! There’s real coffee in it, so I usually enjoy it earlier in the day if I’m caffeine-sensitive.

Can I make it dairy-free?

Yes, I use coconut cream and a dairy-free condensed milk alternative. The result is still rich and flavorful.

What’s the best way to get a strong coffee flavor?

I use instant espresso powder or double-strength brewed coffee to really amp up the flavor.

Can I turn this into affogato?

Absolutely. I pour a shot of hot espresso over a scoop of this ice cream for the ultimate dessert-coffee combo.

Conclusion

This bold and creamy coffee ice cream is a dream for anyone who loves the deep, roasted flavor of coffee in a smooth, cold dessert. It’s easy to make, full of flavor, and endlessly adaptable. Whether I serve it solo or as part of a layered dessert, it always wakes up my taste buds in the best way.

Bold and Creamy Coffee Ice Cream

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Author: Linda
Prep Time: 10–15 minutes
Total Time: 6 hours 15 minutes
Yield: 6 servings
Category: Dessert
Method: No-Bake, Frozen
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

This Bold and Creamy Coffee Ice Cream is rich, smooth, and packed with real coffee flavor—no ice cream maker needed! With just a few ingredients, this no-churn coffee ice cream is easy to make at home and delivers a strong espresso kick in every creamy scoop. Perfect for coffee lovers and summer dessert fans alike!

Ingredients

2 cups heavy whipping cream (cold)
1 can (14 oz) sweetened condensed milk
2–3 tbsp instant espresso powder or ⅓ cup strong brewed coffee (cooled)
1½ tsp vanilla extract
Optional mix-ins:
½ cup dark chocolate chips or chunks
2 tbsp crushed espresso beans
Caramel or fudge swirl

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Instructions

In a large mixing bowl, whip the cold heavy cream until stiff peaks form.
In a separate bowl, stir together the sweetened condensed milk, espresso powder or cooled coffee, and vanilla extract until smooth.
Gently fold the whipped cream into the coffee mixture until fully combined.
Stir in any optional mix-ins if desired.
Pour the mixture into a loaf pan or freezer-safe container, smooth the top, and cover tightly.
Freeze for at least 6 hours or overnight, until firm.
Let sit at room temperature for 5–10 minutes before scooping for the best texture.

Notes

Use instant espresso powder for the most intense coffee flavor.
Add cocoa powder or melted chocolate for a mocha variation.
Swirl in caramel or fudge sauce before freezing for extra richness.
Serve in a cone, with cookies, or as part of an affogato for a fun twist.
Store in an airtight container in the freezer for up to 2 weeks.