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    You are here: Home / No churn ice cream / No churn coffee ice cream

    No churn coffee ice cream

    Published: Jul 8, 2020 · Modified: Aug 1, 2020 by Sarah Brooks

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    Coffee ice cream sundae in a bowl

    This fabulous no-churn coffee ice cream is so creamy and full of rich coffee flavour, you won't believe you don't need an ice cream churner to make it!

    No churn coffee ice cream
    Jump to:
    • 🥘 Ingredients
    • 🔪 How to make the no-churn coffee ice cream
    • 📋 Recipe
    • 💬 Comments

    With its sweetened condensed milk and rich coffee flavour its reminiscent of Vietnamese iced coffee cà phê sữa đá. Unlike Vietnamese iced coffee, this no-churn coffee ice cream is made with cold brew coffee, giving it a richer, less bitter coffee flavour and includes a secret ingredient to keep it scoopable straight from the freezer. No leaving it out on the bench to soften up is needed! You can also make this coffee ice cream without a machine.

    No churn coffee ice cream sundae with coffee pot

    I've been keen to make a coffee ice cream recipe for a while. Coffee is one of my great love in life, second only to ice cream, and you know, my kids and all :D.

    A number of years ago I spent three months travelling around South East Asia, including Thailand, Vietnam, Laos and Cambodia (you can read about my travels). Vietnamese ice coffee was a regular morning fix, especially in the absence of my regular latte or coffee maker of my own, and a damn sight better than cheap instant coffee, yuck!

    Looking for more fabulous coffee desserts? Why not try making my creamy no bake coffee cheesecake which pairs perfectly drizzled with my easy coffee sauce. Delicious!

    🥘 Ingredients

    no churn coffee ice cream ingredients

    Coffee: I use ground, medium roast, Crema coffee mix made with Arabica beans. The medium roast is rich and smooth. If you prefer a bold coffee flavour you could use an espresso blend and experiment with different coffees. You could also try a robusta blend, however, this will have harsher, more bitter notes. It's also an excuse to support your local roasting house, many of which offer home delivery.

    Sweetened condensed milk: this is not the same as evaporated milk. Sweetened condensed milk has lots of things in it that help keep the ice cream smooth and delicious.

    Thickened cream: it needs to be about 35% fat, otherwise you risk your ice cream being icy.

    Milk: needs to be full cream or around 4% fat. If you use skim or no-fat milk you risk your ice cream being icy

    The optional secret ingredient.

    The secret ingredient is Vodka! The vodka reduces the freezing point of the ice cream, making it scoopable straight from the freezer. It's not enough to taste it or really have any effect on you. Don't overdo it or your ice cream won't freeze. You can substitute the vodka with any other neutral 40% alcohol or with a flavour that will complement the coffee.

    🔪 How to make the no-churn coffee ice cream

    Make the cold brew coffee first, then assemble the ice cream.

    To make the milk cold brew coffee

    adding ground coffee to jug
    adding milk to coffee
    stirring coffee milk mix

    Add the coffee and milk into a jug and stir well. Cover and refrigerate overnight for at least twelve hours and up to eighteen hours.

    pressing coffee with spatular
    squeezing coffee milk mix
    half a cup coffee milk mix

    Line a strainer with a doubled-over piece of cheesecloth. If you don't have cheesecloth you can use another other suitable material. A new clean chux wipe works well. Put the lined strainer over a bowl and strain the coffee milk mix. Gently press down on the coffee with a spatular, then gather up and squeeze the material to get the coffee milk out.

    You should have about ½ a cup (125 ml) of darkly coloured, very strong coffee-flavoured milk.

    Hot tip: If you don't have time to make cold brew coffee milk you can gently heat the milk and coffee in a saucepan, then let it cool completely before straining OR you can heat up half cup half a cup of milk and dissolve in about four teaspoons of good quality instant coffee. Either way it won't have the same wonderful smooth full bodied flavour as the cold brew and will have more bitter notes. Allow to cool in the fridge completely before moving onto the next step

    To make the ice cream

    adding cream
    adding sweetened condensed milk
    soft peaks starting to form in cream
    starting to add coffee to whipped cream
    coffee sludge in bottom of cup

    Add the cream and sweetened condensed milk to a bowl. Using electric hand beaters or a stand mixer, beat until soft peaks start to form. Slowly add the coffee milk mix, about one-third at a time, beating well in between until peaks just start to form. Try not to add the last couple of sludgy slips at the bottom.

    adding alcohol to ice cream
    whipping to soft peaks before freezing

    Once all the coffee milk is mixed in add the vodka or neutral spirit if using. This is entirely optional. The alcohol helps to reduce the freezing point of the ice cream and it is scoopable straight from the freezer. Blend until soft peaks start to form again.

    ice cream in pan ready to freeze

    Transfer to a container, cover and freeze overnight or until firm.

    💭 Storage

    This ice cream is best eaten within a couple of days of making it. It will keep in the freezer for several weeks after this but may develop an icy texture over time.

    💭 To serve

    No churn coffee ice cream scoop in pan with bean and coffee

    Remove from freezer, scoop and enjoy! This ice cream is scoopable straight from the freezer. If you have omitted the alcohol you may need to leave it in the fridge for five to fifteen minutes to make it soft enough to scoop.

    Fabulous on its own, or with whipped cream and some chocolate-coated coffee beans. Delicious!

    Looking for more no-churn ice cream recipes? Why not try my easy no churn vanilla ice cream or no churn Nutella ice cream. Or when you're feeling more adventurous check out my traditional ice cream recipes.

    Have you made this recipe? Tell me how it went in the comments below and tag me on Instagram or Facebook so I can see your delicious creations! #KCAEIC @KCAEIC

    No churn coffee ice cream with sprinkles and beans

    📋 Recipe

    No churn coffee ice cream sundae with coffee pot

    No churn coffee ice cream

    Author: Sarah Brooks
    This fabulous no churn coffee ice cream is so creamy and full of rich coffee flavour, you won’t believe you don’t need a ice cream churner to make it!
    5 from 9 votes
    Save Recipe Saved! Print Recipe Pin Recipe Rate Recipe
    Prep Time 30 minutes mins
    Cook Time 0 minutes mins
    Chilling time 4 hours hrs
    Total Time 4 hours hrs 30 minutes mins
    Course Dessert, Snack
    Cuisine American, Vietnamese
    Servings 6 serves (â…” cup each), approx.
    Calories 303 kcal

    Equipment

    • electric hand beaters
    • cheese cloth or other clean material for straining

    Ingredients

    • â…“ cup plus 2 flat tablespoons (40gms) medium roast ground coffee,
    • 1 can (14ox or 395 gms) sweetened condensed milk
    • 2 cups (500ml) thickened cream
    • ¾ cup (185mls) full fat milk
    • 1 shot (30mls) vodka or other neutral 40% alcohol *optional

    Instructions
     

    • Add the coffee to the milk in a jug, still well and cover
    • Leave in the fridge overnight to cold brew, at least 12 and up to 18 hours.
    • To strain the coffee line a strainer with a place a piece of cheese cloth or other suitable clean material. Place the strainer over a bowl and strain the coffee milk mix. pressing the coffee and then squeezing the cloth to get out as much coffee milk as possible
    • You should have about ½ of very strong cold brew coffee milk.
    • Add cream and condensed milk to a bowl. Beat with electric hand beaters until soft peaks start to form.
    • Slowly add coffee milk mix, about a third of it at a time, beating well in between additions
    • Try to ovoid the last few sips in the bottom which will be full of sediment.
    • If using, add the alcohol and beat in well until soft peaks start to form again.
    • Tip into a container and freezer until set or overnight.
    • Remove from freezer, scoop and enjoy!

    Nutrition

    Calories: 303kcalCarbohydrates: 4gProtein: 3gFat: 29gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 93mgSodium: 33mgPotassium: 120mgSugar: 4gVitamin A: 1208IUVitamin C: 0.5mgCalcium: 89mgIron: 0.1mg

    Nutritional Disclaimer

    Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.

    Keywords: easy ice cream, iced coffee, no churn ice cream, vietnamese ice coffee
    Tried this recipe?Let us know how it was!
    Top down no churn coffee ice cream with coffee and coffee pot

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    Comments

      5 from 9 votes

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      Recipe Rating




    1. Jaimie says

      July 14, 2020 at 2:45 am

      5 stars
      Well, If you're gonna go and put two of my favourite things together and smush them into something delicious, I am going to have no choice but to try it!

      Reply
      • Sarah Brooks says

        July 14, 2020 at 2:55 am

        Thanks Jaimie. My second choice for a blog niche was coffee but I decided to stick with my first love 😀 Its worth doing the cold brew overnight if you have time, really gives it a wonderful smooth rich flavour.

        Reply
    2. Rachi says

      July 15, 2020 at 12:50 pm

      5 stars
      It looks sooo creamy and delicious. I love coffee ice cream

      Reply
    3. Sue says

      July 26, 2020 at 2:42 pm

      5 stars
      There's nothing better than a great cup of coffee ice cream! Love that this is so easy.

      Reply
    4. Alison says

      July 26, 2020 at 3:09 pm

      5 stars
      Coffee ice cream is one of my favorite flavors! I added some chocolate chips to make this a mocha ice cream. SO GOOD!

      Reply
    5. Kathryn Donangelo says

      July 26, 2020 at 3:30 pm

      5 stars
      This is my new favorite!! LOVE coffee ice cream, especially this one! Can't wait to make again!

      Reply
    6. Andrea Metlika says

      July 26, 2020 at 8:12 pm

      5 stars
      Oh yes! Coffee ice cream is my favorite. This sounds marvelous.

      Reply
    7. Jacque Hastert says

      July 27, 2020 at 6:58 pm

      5 stars
      It contains coffee, so it's perfectly fine to enjoy this in the morning. Nothing beats starting the day with a big bowl of ice cream. I love how simple this is to make and I can't wait to dive into it.

      Reply
    8. Scarlet says

      August 21, 2020 at 12:43 pm

      Coffee ice cream is my favorite. It is nice to know I can make it myself at home!

      Reply
      • Sarah Brooks says

        August 24, 2020 at 9:51 am

        That's what I like to hear 🙂 And this one is so such an easy ice cream to make without an ice cream machine.

        Reply
    9. Nathalia says

      September 01, 2020 at 2:19 pm

      5 stars
      Oh my! Your second photo made my mouth water. Love how easy this recipe is. May try my had at some healthy and vegetarian substitutions for the dairy and condensed milk. Perhaps full fat coconut milk.

      Nathalia | NathaliaFit - Fitness & Wellness Blog

      Reply
    10. Miz Helen says

      September 01, 2020 at 5:38 pm

      5 stars
      I love Coffee ice cream, this looks delicious! Thanks so much for sharing with us at Full Plate Thursday,499 and hope you have a great week!
      Miz Helen

      Reply
    11. noorull says

      November 18, 2020 at 8:40 am

      can i use nescafe instead of coffee..with the milk..thank you.
      love yur recipies😊

      Reply
      • Sarah Brooks says

        November 18, 2020 at 1:14 pm

        Thanks Noorull! You could absolutely try making this recipe with nescafe instead. It won't have the same depth of flavor as the cold brew coffee and may have more bitter notes, but if that's what you have then give it a go. If using nescafe I would gently head up just half a cup of milk and add the nescafe to that, then proceed with the rest of the recipe. Good luck!

        Reply
    12. Joanne says

      April 01, 2021 at 2:47 am

      May I know if Kahlua is used to replace the neutral alcohol, would it have the same effect and enhance the coffee flavour?

      Reply
      • Sarah Brooks says

        April 01, 2021 at 9:39 am

        Hi Joanne, great question. Yes it would enhance the coffee flavor. Kahlua has half the alcohol by volume (ABV) at only 20%, compared the neutral alcohol I suggested which has a ABV of 40%. I would start with one and a half times volume, so 45mls of Kahlua. If the ice cream still freezes to firm you could increase it to the full 60mls next time.

        Reply
    Coffee ice cream sundae in a bowl
    Sarah and Damian eating ice cream
    Ice cream from my favorite ice cream shop on our wedding - we even gave the guests gift vouchers for ice cream!

    Hi I’m Sarah and welcome to Keep Calm and Eat Ice-cream.

    I’ll be sharing all the things I love about ice-cream, eating it, making it, reviewing it, bathing it in (kidding) and all the things in between. So sit back, grab a scoop and come on a delicious journey with me.

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