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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
Cuisine American

Ingredients
  

  • 2 cups heavy cream
  • 1 cup sweetened condensed milk
  • 2 tablespoon instant coffee (or ¼ cup strong brewed coffee, cooled)
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon (optional)
  • ½ teaspoon 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!
Keyword coffee ice cream recipe