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Super Simple No Churn Coffee Ice Cream

No churn coffee ice cream is a delight for coffee drinkerseverywhere. This recipe is a strong coffee ice cream that is really light andperfectly balanced.
Prep Time10 mins
Course: Dessert
Cuisine: French
Keyword: coffee, espresso, home made ice cream, homemade ice cream, ice cream, no churn
Servings: 1 Litre


  • 500 ml Double Cream
  • 1 397g tin of condensed milk
  • 2 tbsp instant coffee of your choice, plus extra to sprinkle
  • 50 ml whole milk
  • 2 tsp vanilla bean paste
  • 1 tsp coffee extract


  • Add your cream to a large bowl. Using a stand mixer with a whisk attachment, hand mixer or whisk, beat the cream until stiff peaks form.
  • in a bowl, combine the milk and the instant coffee - the coffee will dissolve nicely in the milk on its own.
  • Add the vanilla bean paste, the coffee extract and the condensed milk and combine.
  • Fold the condensed milk mix into the cream very carefully, being sure not to push out any of the air.
  • Sprinkle some more instant coffee and give a good gentle stir to spread them out.
  • pour into a loaf tin, sprinkle some more instant coffee onto the top and then freeze for 4-8 hours or overnight. If you can, occasionally take the tin out and give it a mix either with a fork or a whisk just to agitate it. This helps to make sure it isn't icy!
  • Enjoy!