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No churn coffee ice cream sundae with coffee pot
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5 from 9 votes

No churn coffee ice cream

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!
Prep Time1 hr
Chilling and freezing time1 d
Total Time1 d 1 hr
Course: Dessert, Snack
Cuisine: Australian
Keyword: easy ice cream, ice coffee, iced coffee, iced coffee ice cream, Vientamese ice coffee, Vietnames iced coffee ice cream


  • electric hand beaters
  • cheese cloth or other clean material for straining, a new clean chux cloth works well


  • ⅓ 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


  • 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!