This easy coffee ice cream is a 3-ingredient, one-step, no-churn recipe. It's made without eggs (no cooking involved) and tastes delicious!
Can you ask for more?
I simply love homemade ice cream recipes without an ice cream machine simply because they're much easier to make (no cooking involved), plus you can easily double the recipe without worrying about the capacity of your ice cream maker.
If you also love no-churn ice cream recipes, make sure to check the ice cream category on the blog to find them all.
This easy coffee ice cream recipe is no exception. In fact, it's probably the easiest ice cream you'll ever make.
- It requires no cooking, because it has no egg yolks.
- It can be made with 3 ingredients only (you can always add some extras, but that's not necessary).
- It is made in just one step. You just transfer all of the ingredients to a large bowl and whip the mixture (you can do that with a hand mixer or a stand mixer with the whisk attachment).
- It's made without an ice cream maker. Whipping the ice cream mixture until it becomes fluffy, incorporates enough air, which gives it a smooth and creamy texture, eliminating the possibility of ice crystals.
Because this recipe is made only with cream, milk, coffee and without eggs, it tastes like an iced cappuccino. Probably that's why all the coffee lovers who tried it said it's the best coffee ice cream!
As mentioned previously, you'll only need 3 simple ingredients to make this recipe:
- Heavy cream 35% fat, very cold (also known as heavy whipping cream because it's used for making whipped cream).
- Sweetened condensed milk (regular or caramelized).
- Instant espresso powder
- Coffee liqueur
- Vanilla extract
Sweetened condensed milk:
You can use the regular or the caramelized type.
The regular sweetened condensed milk will give you a slightly sweeter flavor with long coffee aftertaste.
The caramelized version will give you deeper, bold coffee flavor with hints of bitterness as an aftertaste.
Below you can see the difference in color that the caramelized sweetened condensed milk makes (the one in the right).
You can make your own caramelized milk by simply boiling an un-opened can for 3 hours, or you can buy it from most grocery stores.
If you like your coffee black or if you prefer a freddo espresso coffee instead of a freddo cappuccino then you'll probably like the version with the caramelized sweetened milk.
If you enjoy your coffee with a bit of milk or cream, then you'll probably like the regular version better. But who's going to blame you if you make both versions?
The coffee liqueur is optional but keep in mind that the alcohol improves the texture of frozen desserts.
This is a very smooth and creamy ice cream and with zero ice crystals even without the alcohol, but you may need to let it sit at room temperature for 10 - 15 minutes before serving for easier scooping, especially after the second day.
Using 1-2 tablespoons of coffee liqueur or vodka will give you the best results and will make it easier to scoop.
Whip the ingredients:
Transfer all of the ingredients to a large bowl and beat with an electric mixer for 4 minutes until soft peaks form.
Stop and scrape the bottom and the sides of the bowl with a rubber spatula.
Continue whisking for 1-2 minutes more until the mixture is light and fluffy and stiff peaks form. Don't over-whisk because the mixture can separate and deflate.
Transfer the ice cream mixture to a freezer safe container (a loaf pan lined with foil and parchment paper is perfect for this job) and cover the surface with plastic wrap, making sure that the wrap touches the surface of the ice cream.
Freeze for at least 6 hours or overnight.
You don't need to dissolve the coffee powder into hot water or liqueur. It will dissolve during whipping.
For a chocolate chip coffee ice cream, add 1 cup of chocolate chips or chocolate sprinkles after you finish whipping the mixture. Fold with a spatula and freeze.
Roasted hazelnuts and coffee. Add 1 cup chopped, roasted hazelnuts since they pair well with the coffee flavor. Roasted almonds are also great.
Another idea is to drizzle ½ a cup of chocolate syrup or chocolate sauce and gently swirl it with a spoon to make a marbled effect. This salted dark & white chocolate olive oil magic shell can also be used. You'll love it!
Instant coffee granules: Instant espresso powder is recommended because it dissolves easily. If you wan to use instant coffee granules, you will need to dissolve them in 2 tablespoons of hot water otherwise they may leave some small undissolved bits of coffee in the ice cream.
Heavy cream: Nigella Lawson makes a version of this ice cream using different amounts of double cream, which is a type of heavy cream with higher fat content.
If double cream is all you have, you can try Nigella's coffee ice cream recipe.
This coffee ice cream should be kept in the freezer, and will last for at least 3-4 weeks ,as long as it is stored in an airtight container and a piece of plastic wrap touches the surface (to prevent drying out from freezer burn).
If you don't want or can't have caffeine, then using decaf instant espresso powder is perfectly fine.
I haven't tried it with brewed espresso or any other kind of strong coffee, so I really can't say. My only concern is that the liquid coffee will make the texture of the ice cream hard and it may also create ice crystals.
Easiest coffee ice cream recipe (no-churn, no eggs)
- 2 cups heavy cream 35% fat, very cold (500 grams)
- 1 can sweetened condensed milk or caramelized sweetened condensed milk (395 grams / 300 ml)
- 2 tablespoons instant espresso powder (7 grams)
- 1-2 tablespoons coffee liqueur or vodka, optional (15-30 grams)
- Pinch of salt
- 1 teaspoon vanilla extract
- 1 cup chocolate chips or chocolate sprinkles
- 1 cup chopped roasted nuts such as hazelnuts or almonds.
- ½ cup chocolate syrup or chocolate sauce
- Whip the ingredients: Transfer all of the ingredients (not the extras) to a large bowl and beat with an electric mixer on high for 4 minutes or until soft peaks form (you can also use a stand mixer with the whisk attachment).Stop and scrape the bottom and the sides of the bowl with a rubber spatula. Continue whisking for 1-2 minutes more or until the mixture is light and fluffy and stiff peaks form. Don't over-whisk because the mixture can separate and deflate.
- Freeze: Transfer the ice cream mixture to a freezer safe container (a loaf pan lined with foil and parchment paper is perfect for this job) and cover the surface with plastic wrap, making sure that the wrap touches the surface of the ice cream.Freeze for at least 6 hours or overnight.
- Let it sit at room temperature for 10-15 minutes before serving for easier scooping.
- Add the chopped nuts or chocolate chips (if using) to the ice cream mixture after you finish whipping, and gently fold with a spatula.
- If you like espresso coffee or black coffee, you'll love the version with the caramelized sweetened condensed milk.
- If you're a cappuccino drinker, you'll probably prefer the version with the regular sweetened condensed milk.
- Makes about 15 scoops (1 scoop is approximately ¼ cup or 60 ml)
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