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