The no-churn coffee ice cream is a fresh and super easy recipe, perfect for summer! It takes just a few minutes to make, with only 4 ingredients: cream, condensed milk, vanilla, and coffee.
Without eggs, without an ice cream maker, and with all the intense flavor of coffee that I love so much!
Anyone who knows me knows that coffee is one of my absolute favorite things: after chocolate ice cream, this coffee one is without a doubt my favorite. I find it irresistible, perfectly creamy, and ideal both as a dinner dessert and for a fresh and tasty afternoon break.
In short, it’s just like a coffee semifreddo, but simpler and homemade: ready to enjoy at any time of the day.
Let’s prepare it together!
See you soon,
Susy 😻
I leave you with more recipes of:
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 8 Hours
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
- Energy 373.74 (Kcal)
- Carbohydrates 22.55 (g) of which sugars 18.71 (g)
- Proteins 5.19 (g)
- Fat 28.55 (g) of which saturated 1.72 (g)of which unsaturated 1.00 (g)
- Fibers 5.20 (g)
- Sodium 39.25 (mg)
Indicative values for a portion of 88 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Creamy Coffee Ice Cream – ready in 5 minutes and without an ice cream maker
- 1 cup cup heavy cream
- 4.2 oz oz condensed milk
- 1.7 fl oz fl oz coffee
- 1 tsp vanilla extract
What you will need for Creamy Coffee Ice Cream – ready in 5 minutes and without an ice cream maker
- Electric whisk
- Bowl
- Spatula
- Container
Prepare Creamy Coffee Ice Cream – ready in 5 minutes and without an ice cream maker
Before starting, place the bowl and whisks in the freezer for about ten minutes.
This trick helps me whip the cream faster and achieves a nice firm and creamy consistency!
Prepare the coffee and let it cool completely.
In a small bowl, pour the condensed milk, cold coffee, and vanilla extract. Mix with a spatula until you get a homogeneous mixture.Take the bowl and whisks out of the freezer, now well chilled, and insert them into the food processor.
Pour the cream and whip it until stiff peaks form.
When ready, slowly incorporate the coffee mixture prepared earlier, mixing with a spatula from bottom to top to avoid deflating the cream.
Transfer the mixture into a food container, close with the lid, and place in the freezer for at least 8 hours.
After the resting time, the homemade coffee ice cream without an ice cream maker is ready to be served and enjoyed!
Susy’s Tip
For a simple but effective decoration, serve the ice cream in a cup with a dollop of whipped cream, unsweetened cocoa, or coffee beans.
And if you like an even stronger flavor, add a scant teaspoon of instant coffee to the cream!
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Questions and Answers
Can I use instant coffee instead of espresso coffee?
Yes! Dissolve a teaspoon of instant coffee in a little hot water and let it cool completely before adding it to the cream.
How long does homemade ice cream last?
You can keep it in the freezer, well sealed, for up to 10 days. I recommend taking it out a few minutes before serving to make it creamier.
