No Churn Coffee Ice Cream: Creamy, full-bodied coffee ice cream complemented by rich chocolate chunks.
Print Recipe
5 from 4 votes

No Churn Coffee Ice Cream

Creamy, full-bodied coffee ice cream complemented by rich chocolate chunks.
Prep Time5 mins
Cook Time1 d
Total Time1 d 5 mins
Servings: 2 quarts

Ingredients

  • 2 and 1/2 Tablespoons instant coffee
  • 2 Tablespoons warm water
  • 2 cups heavy cream
  • 1 can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 4 ounces semi-sweet chocolate chopped to desired thickness*

Instructions

  • In a small bowl, combine the instant coffee and warm water. Stir until coffee is dissolved. Set aside.
  • In a large bowl using a hand mixer or the bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream, sweetened condensed milk, and vanilla extract on high speed until smooth and thick (about 3-4 minutes). Add the prepared coffee and mix on low until mostly combined. Fold in the chopped chocolate with a spatula until evenly dispersed.
  • Spoon the ice cream into a freezer-safe container or bowl (I prefer a loaf pan). Garnish with additional chocolate pieces, if desired. Cover tightly and freeze overnight, or at least 8 hours. Ice cream can be stored in the freezer for up to 2 weeks.

Notes

*You may also use chocolate chips, chocolate chunks, or omit the chocolate completely.