No churn coffee ice cream, made using a stand mixer and just three ingredients! No ice cream maker required for this ice cream, which you can whip up in mere minutes. When I first saw recipes for no churn ice cream on blogs and Pinterest, with just a few ingredients, I was intrigued. Would it really work or just be mush? Would it REALLY taste like ice cream?? The answer????
Yes it works, no it isn’t mush and YES it tastes like amazing ice cream! Obviously….haven’t you seen how obsessed I have been with no churn ice cream lately (and I have more recipes I haven’t published yet either hehehe)? While I may have a ton of baking gadgets and appliances in my kitchen, I think I am fine with not having an ice cream maker, because I have this recipe. This ice cream is just like a regular ice cream—creamy, smooth and sweet!
My stepson Ethan loves coffee flavored anything (remember his request for Mocha Coffee Cupcakes for his 10th birthday??). I had made an Espresso Bean Coffee Ice Cream awhile back, while helping to do some recipe testing for Julianne Bayer’s cookbook, No Bake Treats. Julianne is the genius behind the blog Beyond Frosting. I just totally adore her, and her recipes are amazing. Well when I made Julianne’s ice cream, Ethan got all of it, and he still talks about it to this day hehehe. Julianne’s Espresso Bean Coffee Ice Cream recipe is legit and is in her cookbook- which I recommend buying! I love her cookbook!
My recipe is different from Julianne’s, and has a few less ingredients. I used instant espresso powder and a few drops of LorAnn Oils Keoke Coffee high concentrate flavoring to give the ice cream its coffee flavor. That little bottle of LorAnn Oils might look familiar, as the flavoring you would use to make candy. Well news flash! You can also use it to flavor ice cream. I found this out last year when I was making strawberry no churn ice cream, and was looking to amp up the strawberry flavor. All I had in my pantry of extracts and oils was my strawberry high concentrate flavoring that I use to make candy with. I could use that in my ice cream, right? Well I tried it, and it was AMAZING. You just need 1-2 little drops of this concentrate…but it has such a great intense flavor, without adding extra liquid to your ice cream. The concentrate is VERY strong. So I repeat….just add one or two small drops!
The coffee is just a base for this ice cream….add chocolate chips, crushed up cookie pieces, brownie bits, cookie dough or any mix-in you want in your coffee ice cream. I added Original Cannoli Chips Cookies and Cream Cannoli Chips to my ice cream. Then pop your ice cream in the freezer overnight to set….and now you have dessert all set for the rest of the week!
No Churn Coffee Ice CreamPrint Recipe
- 1/4 cup hot water
- 2 tablespoons instant espresso powder
- 1 (14-ounce can) sweetened condensed milk
- 1-2 drops LorAnn Oils Keoke Coffee high concentrated flavor (optional)
- 2 cups heavy whipping cream
- 1/2 cup chocolate chips (optional)
- 1/2 cup Original Cannoli Chips Cookies and Cream Cannoli Chips, Oreo Cookies, or other desired mix-in's (optional)
In a small bowl, add your hot water and instant expresso powder, stirring until the espresso powder is completely dissolved in the water. Set aside and let cool fully. Once your coffee mixture has cooled, add the entire can of sweetened condensed milk to the coffee, and stir until completely combined with the coffee. If you are using the LorAnn Oils Keoke Coffee high concentrated flavoring, stir in 1-2 drops of flavoring to the coffee-sweetened condensed milk mixture. Set aside.
In the bowl of your stand mixer, affixed with the whisk attachment, add the heavy whipping cream. Whip on medium-high speed until you reach stiff peaks and cream has thickened. You reach stiff peaks when you can turn the whisk upside down with the cream on it, and it stays in a peak. Do not over whip.
Turn mixer to low and slowly add the coffee-sweetened condensed milk mixture to the whipped cream. Whip on medium-high speed until all ingredients are fully incorporated and mixture is thickened. Remove the bowl from the mixer and stir in your mix-in's by hand.
Pour ice cream mixture into a freezer safe airtight container. I pour my ice cream into a parchment paper lined 9x5-inch loaf pan.
Place ice cream in the freezer to set and freeze overnight.
Store ice cream in an airtight container in the freezer. Stays fresh for several days.
Melty goodness!! Go grab some bowls! Or just a spoon…I don’t judge eating it straight from the container!
As a kid, did you ever let your ice cream melt almost all the way down in the bowl, stir it up and then pretend it was like ice cream soup?? I used to pretend I was Mary Poppins and sing, “A spoonful of sugar helps the medicine go dooooooown, the medicine go down…” and then slurp a spoonful of my ice cream soup. Was that just me being weird?? Probably. But I think we have already established that I am a little weird hehehe 😉 Anyway you like your ice cream, whether it’s in a bowl, in a cone, straight from the container eaten with a spoon on the couch or melted into ice cream soup, I guarantee you will love this ice cream!
The chocolate shavings and chocolate chunks….yes!!!!
Um and this only costs like $3 to make. Such a steal! For small batch, artisan ice cream! Ethan approved of this recipe and was super excited to have this for dessert. So are you a no churn ice cream believer, now?? What’s your favorite flavor or kind of ice cream? Maybe you like Frozen Yogurt?? Leave me a comment below! I like to hear what kind of ice cream people get at ice cream shops and what mix-in’s they put in them! So much fun with endless possibilities!