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–+ servings
No-churn coffee ice cream served on a slice of cake.

No-Churn Coffee Ice Cream

Bree Hester
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Additional Time 6 hours
Total Time 6 hours 10 minutes
Course ice cream
Cuisine American
Servings 6 (1 quart)
Calories 284 kcal

Ingredients
  

  • 2/3 cup sweetened condensed milk
  • 2 Tablespoons instant espresso powder
  • 2 Tablespoons coffee or espresso liqueur Kahlua or Tia Maria
  • 1 1/4 cups heavy whipping cream

Instructions
 

  • Add the sweetened condensed milk, instant espresso powder, and liqueur to the bowl of an electric mixer.
    Adding ingredients for no-churn coffee ice cream to a mixing bowl.
  • Mix until combined.
    Mixing ingredients for no-churn coffee ice cream in a stand mixer.
  • Add the cream.
    Cream and coffee mixture being combined in a kitchen stand mixer.
  • Whip until it reaches soft peaks.
    Whipping cream for no-churn coffee ice cream in a stand mixer.
  • Pour into an airtight container and freeze for 6 hours or overnight.
    Pouring the no-churn coffee ice cream mixture into a parchment-lined pan for freezing.
  • Scoop and serve.
    Scooping no-churn coffee ice cream from a white container lined with parchment paper.

Nutrition

Calories: 284kcalCarbohydrates: 21gProtein: 4gFat: 21gSaturated Fat: 13gSodium: 57mg
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