Easiest coffee ice cream recipe (no-churn, no eggs)
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!
Servings: 15 scoops
Calories: 137kcal
Ingredients
- 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)
Extras
- 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
Instructions
- 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.
Notes
- 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)
Nutrition
Calories: 137kcal
