My Go-To Summer Cool-Down: The Easiest Coffee Ice Cream Recipe EVER!
The easiest no-churn coffee ice cream recipe! Creamy, caffeinated, and perfect for a summer cool-down. No ice cream maker needed!
- Prep Time: 10 minutes
- Total Time: 4-6 hours (freezing time)
- Yield: ½ cup 1x
- Category: Ice Cream
- Cuisine: American
Ingredients
2 cups heavy cream
1 cup sweetened condensed milk
2 tbsp instant coffee (or 1/4 cup strong brewed coffee, cooled)
1 tsp vanilla extract
1/2 tsp cinnamon (optional)
1/2 cup chocolate chips (optional)
Instructions
In a large mixing bowl, whip the heavy cream with a hand mixer (or stand mixer) until stiff peaks form.
In a separate bowl, whisk together the sweetened condensed milk, coffee, vanilla extract, and cinnamon (if using) until smooth and well combined.
Gently fold the coffee mixture into the whipped cream using a spatula. Be careful not to overmix.
If using, stir in the chocolate chips.
Pour the mixture into a freezer-safe container and smooth out the top.
Cover with plastic wrap or a lid and freeze for 4-6 hours (or overnight for the best texture).
Scoop out a generous portion and enjoy!
Notes
For a stronger coffee flavor, use a dark roast instant coffee or an extra shot of espresso.
Let the ice cream sit at room temperature for 5 minutes before scooping for the creamiest texture.
Store in an airtight container in the freezer for up to 2 weeks.
Don't forget to rate and comment below if you try this recipe! I love hearing from you all!