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No-Churn Coffee Ice Cream

August 01, 2020

Hands down, the undefeated summer treat: homemade ice cream. The best part about this recipe is you don’t have to churn anything! With a little time, a few ingredients, and as many mix-ins as your heart desires, you’ll be chillin’ with this tasty treat by sundown.



3/4 cup of whole or coarse-ground coffee beans

1 14 ounce can sweetened condensed milk

1 teaspoon vanilla extract

2 cups heavy whipping cream



  • chopped nuts
  • chopped chocolate chunks
  • hazelnut spread
  • peanut butter
  • crushed chocolate creme-filled cookies
  • caramel




  1. First, flavor the cream with coffee. There are a couple of ways to do this:
    1. Add coarse-ground coffee to 1 cup of cream into a French press and steep in the refrigerator overnight; keep the plunger up while refrigerating. Push the plunger down to separate the grounds and pour the cream into a saucepan. To get more coffee flavor, line a sieve with cheesecloth to squeeze as much liquid out as possible. If you enjoy eating chocolate covered espresso beans, try letting some grounds join the party for a crunchy texture.
    2. Add whole coffee beans and 1 cup of cream to a small saucepan over low heat until warmed through. Once small bubbles form on the edge, remove from heat, allow it to cool for a few minutes, and transfer to a container to store in the refrigerator overnight. Strain coffee beans and transfer the cream to a small saucepan.

  2. Add the sweetened condensed milk and vanilla to a large mixing bowl. Stir until thoroughly combined. Here you can mix in smooth toppings like Nutella, peanut butter, crushed cookies, or the easy ganache listed below!

  3. In a separate bowl, whip the remaining heavy cream and coffee cream with a hand mixer on high speed until stiff peaks form. TIP: chill a glass or metal bowl to help the cream whip faster.

  4. Add the whipped cream to the condensed milk mixture and fold in with a large spatula. Gently fold together until there are no streaks. Take your time! Be careful not to knock the air out of the whipped cream.

  5. Once combined, mix in toppings like chopped walnuts, chocolate covered almonds, or dark chocolate chunks.

  6. Transfer the ice cream base into a freezer safe dish, like a metal loaf pan. Sprinkle more toppings if desired.

  7. Place in the freezer for 4 hours or overnight.

  8. Remove from the freezer a few minutes before serving or run a scoop under hot water and shake excess water away. Serve with even more toppings like a drizzle of the chocolate ganache listed below!



1 cup heavy cream or heavy whipping cream

1 cup of your favorite chocolate bar chopped (we recommend dark chocolate)



  1. Finely chop the chocolate into small pieces for even cooking. Place into a heatproof glass or metal bowl.
  2. Heat cream in a saucepan until just simmering. If the cream is boiling, it’s too hot which can separate or burn the chocolate. Once you see small bubbles forming around the edge, turn the burner off and pour the cream over the chocolate.
  3. Allow them to sit for a few minutes, then stir until smooth.


Drizzle the ganache over your ice cream or make it ahead to add chocolate ribbon swirls throughout your ice cream! Just make sure it’s cooled to room temperature.

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