If you’re a Coffee Ice Cream lover like me, you will go crazy for this No Churn Coffee Ice Cream. It is super creamy and due to the addition of Kailua, espresso powder and crushed chocolate covered espresso beans, it is loaded with intense coffee flavor.
I have been making ice cream the traditional way for years. The kind you have to cook and cool and then place in an ice cream machine to churn. Now depending on what kind of ice cream machine you have, this can be an easy process or sometimes rather difficult. I have a freezer bowl that I attach to my mixer. Now in the cooler days of winter it works great but come those hot summer months, the bowl never seems to stay cold enough to freeze my ice cream all the way. So when I put it in the freezer it turns rather icy instead of being creamy and no one likes icy ice cream.
Now when I want to make a smooth and creamy ice cream every time with little to no fuss I head in a different direction. The No Churn direction, that is. No Churn Ice Creams are super easy to make, can be made in a variety of flavors and always stay smooth and creamy.
Tools You Will Need To Make No Churn Ice Cream
- Mixer: Stand mixer fitted with a whisk attachment or a hand mixer. Both will work fine.
- Mixing Bowl: A large mixing bowl to combine all the ingredients.
- Spatula: A rubber spatula to spread the cream.
- Loaf Pan: A 9” x 5” loaf pan is perfect for this recipe
- Small Food Processor: This is for chopping up the chocolate covered coffee beans. They can also just be put in a large ziplock bag and crushed with a mallet.
Ingredients Needed To Make No Churn Coffee Ice Cream
- Sweetened Condensed Milk: This will allow your ice cream to keep that smooth and creamy texture. Because it is sweetened, there is no need to add any additional sugar.
- Cream Cheese: This will add creaminess and stability to this ice cream.
- Vanilla Extract: I always opt for pure vanilla extract rather than imitation vanilla extract due to its intense flavor.
- Coffee Liqueur: For added coffee flavor.
- Espresso Powder: For intense coffee flavor. If you don’t have instant espresso powder you can use instant coffee granules instead. If using instant coffee granules, add an additional 2 teaspoons and because the granules are a bit larger, dissolve in 1 tablespoon of hot water before adding to mix.
- Heavy Whipping Cream: When whipping the cream, be careful not to over mix. Just beat until stiff peaks form. Over mixing will make the cream turn to butter and no one wants butter in there ice cream.
- Salt: Is a flavor enhancer
- Chocolate Covered Espresso Beans: For a little added crunch and a burst of coffee flavor.
Other No Churn Ice Creams
- No Churn Gingerbread Ice Cream
- No Churn Pumpkin Cheesecake Ice Cream
- No Churn Key Lime Cheesecake Ice Cream
- No Churn Blackberry Chocolate Chunk Ice Cream
- No Churn Peaches & Cream Ice Cream
- No Churn Blueberry Lemon Curd Ice Cream
- No Churn Roasted Strawberry Cheesecake Ice Cream
No Churn Coffee Ice Cream
Course: DessertDifficulty: EasyThis No Churn Coffee Ice Cream is not only super easy to make but it is also a real treat. It has a creamy texture and intense coffee flavor. Another words a coffee lovers dream.
Ingredients
1 ( 14oz.) Can sweetened condensed milk
4 oz. Cream cheese softened
1 Tablespoon espresso powder
2 Tablespoons coffee liqueur
1 Teaspoon Pure vanilla extract
2 Cups heavy whipping cream
Pinch of salt
1 Cup chocolate covered espresso beans, crushed
Directions
- Pour the sweetened condensed milk and the softened cream cheese into a large mixing bowl. Using a hand mixer, beat until smooth.
- Add the espresso powder, coffee liqueur, vanilla extract and salt and continue mixing until combined.
- To the bowl of a stand mixer fitted with a whisk attachment, add the heavy cream and beat until stiff peaks form. Gently fold the whipped cream into the sweetened condensed milk mixture to combine.
- Add 1/2 of the coffee cream mixture to the bottom of a 9” x 5” loaf pan. Sprinkle with 1/2 of the crushed chocolate covered coffee beans. Spread the remaining coffee cream mixture on top then sprinkle with the remaining crushed chocolate covered coffee beans.
- Cover with plastic wrap and place in the freezer for six to eight hours or even better overnight. Remove from freezer and serve.
- Enjoy
