Espresso-intense, super-smooth and creamy No Churn Coffee Ice Cream. Easy to make and utterly decadent. No ice cream maker required. Optional Vegan separate recipe included.
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No Churn Coffee Ice Cream – The creamiest Espresso Ice Cream in your own kitchen
OMG… I’m obsessed with this recipe for No Churn Coffee Ice Cream. Not only is it intensely espresso, but it’s the easiest recipe on the planet… AND it’s SO rich and creamy. I’m in coffee nirvana with every spoon.
Seriously… This recipe is an absolute dream for coffee lovers… But be warned… Even the hardiest may be in dangerous territory. Because when you know there’s Espresso Ice Cream in the freezer that can be accessed quicker than boiling a kettle, it’s a risky game… 🙈🙈
Is no churn Coffee Ice Cream as rich and creamy as churned ice cream?
Hell… yes! For anyone who thinks that no churn ice cream is not the real deal, think again! I’ve eaten a lot of ice cream (coffee or otherwise) in my time, and THIS Coffee Ice Cream is genuinely up there with the richest and creamiest ice creams I’ve ever eaten. It may be simple, but it’s soft, exceptionally luxurious and superbly meltable. Like the best ice creams, it coats the tongue and leaves behind a sense of decadence and utter sinfulness.
In line with all the criteria of a good quality ice cream, this ice cream…
- Has no strange colours or other additions – It looks and is, natural
- Is pure of flavour… Coffee is what you get
- Leaves a good aftertaste
- Melts quickly, but with a creaminess that is thick and full of body
- Is super-smooth and rich, with no coarseness or powder
I challenge anyone who tells me this isn’t a great ice cream.
What 4 ingredients are in this recipe?
Did I mention how incredibly easy it is to make my no churn Coffee Ice Cream? You honestly need no skill whatsoever… And with just 4 ingredients, it’s honestly within everyone’s reach.
What you’ll need…
- Sweetened condensed milk
- Double cream (aka heavy cream)
- Instant espresso powder
- Vanilla extract and/or coffee liqueur (such as Tia Maria) or Baileys (Irish Cream) Liqueur
What’s the best coffee for making Espresso Ice Cream?
When making a great coffee ice cream, the most important things to consider are intensity of flavour and dissolvability. And for these reasons, I would recommend using a good quality INSTANT ESPRESSO POWDER every time. Espresso powder is NOT the same as instant coffee powder. It’s stronger, deeper, smoother and packs a much bigger coffee hit! And it dissolves completely, so there are no powdery, grainy bits left lingering in your ice cream. And let’s be honest… Coffee ice cream with ‘grouty bits’ is never pleasant.
Espresso powder is available in most supermarkets, so check to see what’s available to you locally. I’ve always used Azera Espresso Powder in my baking, but it seems to have been discontinued. There are however, plenty of other brands out there.
If unable to source espresso powder, sub with instant coffee powder (you may need a little bit more than stated) and try to use ‘dark roast’ if possible.
Can I use decaffeinated instant coffee?
Yes. Of course. Although if you’re looking for decaf espresso, it may be a harder search. No worries… You can substitute with an ‘ordinary’ decaffeinated instant coffee POWDER… But you may need to use a little more… Remember to taste-test if unsure.
If being eaten by children – It may be better to make this ice cream with coffee which is decaffeinated. This is a seriously flavoured ice cream and I’d hate for your kids to be sleepless as a result.
Can I use cold, strong brewed liquid coffee to make Coffee and Cream Ice Cream?
No! Absolutely do NOT add brewed liquid coffee to the mix. Adding any watery liquid (however intensely made) will remove all creaminess and will freeze as a crystalised mush. You’ll lose all the sumptuousness and end up with a coffee-flavoured ‘Slush Puppy’.
With that in mind, only use instant coffee powders, that have the ability to dissolve completely in the ingredients as listed below, without adding any additional water.
How to avoid any lumps or graininess
Although you can speed up the process to only 10 minutes by adding the instant espresso powder straight into the cold cream and condensed milk, I would recommend taking the time for one further step… It will ensure all graininess is removed from the ice cream, so that it is pure coffee and cream… This bit can be done well-ahead of time!
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- Blend the espresso coffee powder in a small amount of sweetened condensed milk and mix to a smooth paste.
- Once smooth, scoop into a sauce pan with the rest of the condensed milk and gently heat, stirring continuously until well blended, completely dissolved and just starting to form simmer bubbles.
- Set aside to cool COMPLETELY.
- Chill in the fridge for a couple of hours and then make the ice cream.
Is this Coffee Ice Cream gluten free and suitable for people with Coeliac Disease?
Yes. My no churn Coffee Ice Cream has no gluten-containing ingredients, so is completely safe for people with Coeliac Disease (Celiac Disease). Just make sure to check any ingredient labels for hidden gluten or ‘may contain’ warnings, just in case!
Can I make this recipe dairy free and vegan?
Great news for all my dairy free readers… Yes! My No Churn Coffee and Cream Ice Cream can be made dairy free and vegan, as well as gluten free!
Here’s how…
- Sub the sweetened condensed milk for a dairy free-vegan alternative. My ‘go to’ brand is Nature’s Charm sweetened condensed coconut milk (which is also Coeliac-safe). Minimum 320g can.
- Sub the dairy cream for full-fat coconut milk – at least 75% coconut solids (the thick cream part only) – You’ll need 2 cans (400 ml each), chilled and drained of the liquid coconut water (see recipe card).
- Use dairy free/vegan liqueur – Tia Maria is vegan and gluten free. Or use dairy free ‘Baileys’ (such as Bailey’s Almande). Check any vanilla extract used is suitable for your needs.
Once you’ve switched out any dairy, you’re good to go… I’ve included a separate recipe card below for all my vegan and dairy free friends out there. 😁
Why add alcohol to no churn Coffee Ice Cream?
Some of you may be wondering why No Churn Coffee Ice Cream needs alcohol… And some of you may just be smiling.
Adding a little alcohol simply lowers the freezing temperature, meaning you get a softer texture and ice cream that doesn’t freeze quite as hard… A little booze means that your Coffee Ice Cream scoops straight out of the freezer! It only needs 1 to 2 tablespoons for the whole batch to make a difference. But you can add more if you want (up to a max of about 3 to 4 tablespoons).
I use either Baileys (which is also nicely creamy) or Tia Maria (which adds an extra coffee hit). However, you can also use something plainer, like vodka.
Can I make Coffee Ice Cream without alcohol?
If you don’t like or drink alcohol or your coffee ice cream is being eaten by kids, then it will still be utterly delicious without any booze! Simply add a little vanilla extract to bring out the flavour of the coffee. And then, if it doesn’t scoop easily, leave at room temperature for 5 minutes or so, before serving.
What equipment do I need to make a no churn ice cream?
The great thing about making no churn ice cream, is that it doesn’t need an ice cream maker. It gets all it’s creamy, airy deliciousness by simply whisking! And thus… You’ll only need some basic bits of kit for this recipe…
- Fridge and freezer – to chill the condensed milk and cream ahead of time.
- Saucepan and hob – to heat and dissolve the coffee.
- A wooden/silicone spoon to stir the pan
- Some measuring spoons
- Large mixing bowl
- Electric hand whisk (or stand mixer)to beat – Robust enough to whip the ice cream base until thick and luscious.
- Airtight freezer-safe container to store the ice cream
How to serve Espresso Ice Cream
It goes without saying that Coffee Ice Cream doesn’t need any dressing up… It’s perfect served straight, with no additions, in a bowl with a large spoon and a happy face. However, I’ve tried and tested it to the hilt, to make sure you guys get the best Coffee and Cream experience 🤭👌😆… And these are my favourite alternative ways to serve it…
- In a gluten free cone. Double scoop… no shame! In the UK, Tesco now have award-winning gluten free Waffle Cones which are highly recommended (used in the photos).
- Drizzled with chocolate sauce… Easy Homemade Chocolate Sauce is always best!
- Served on top of my ultimate Gooey Chocolate Brownie (yep… just like the photos).
- With the added crunch of delicious Gluten Free Almond Shortbread biscuits or some Hazelnut Shortbread… Both of which complement the coffee notes to perfection.
- Sprinkled with chopped roasted hazelnuts.
Ready to make my No Churn Coffee Ice Cream?
And that’s all you need to know (I think). If there is anything I have left out or any other questions you need answered, just shout! Leave a comment, contact me by email, rate the recipe or tag me on social media. The best places to find me are on Facebook, Instagram, Pinterest and Twitter.
For everything else, head over to our amazing (and ever-growing) gluten free Recipe Index. It’s all shared for FREE… My gift to the gluten free community.
With my love
More gluten free recipes for Coffee Lovers…
Coffee Ice Cream – No Churn
Key equipment
- fridge and freezer
- hob
- large airtight container
Ingredients
- 397 g sweetened condensed milk = 1 standard tin (check weight)
- 5 tbsp INSTANT espresso powder or to taste – decaffeinated as required
- 500 ml/g double cream (heavy cream)
- 3 tsp vanilla extract optional
- 2 to 3 tbsp coffee/espresso liqueur or Irish Cream liqueur such as Tia Maria or Baileys (or plain vodka) – OPTIONAL, but ensures soft and scoopable ice cream
Instructions
Prepare ahead…
- Mix the instant espresso powder with a small amount of condensed milk in a bowl or the saucepan, until completely blended into a smooth paste.
- Once smooth, add to the rest of the condensed milk in a saucepan and gently heat, stirring continuously until well blended, completely dissolved and just starting to form simmer bubbles.
- Remove from the heat and cool to room temperature, before placing in the fridge to chill for a couple of hours.
Make the ice cream…
- In a large cold bowl, whisk the cream with an electric whisk until starting to thicken (but before it reaches soft peak stage).
- Add the chilled coffee-condensed milk mix, vanilla and liqueur (if using) and whisk again until the mixture forms soft peaks.
- Spoon into a freezer-safe airtight container and freeze for a minimum of 6 hours or over night.
Notes
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Vegan Coffee Ice Cream (no churn)
Key equipment
- fridge and freezer
- hob
- large airtight container
Ingredients
- 320 g vegan sweetened condensed milk minimum weight (and preferably up to 400g)
- 4 tbsp INSTANT espresso powder or to taste – decaffeinated as required (if using 400g condensed milk, add additional tbsp espresso powder)
- 800 ml full-fat coconut milk (cream only) = 2 cans at least 75% coconut solids – chilled and drained (see recipe method)
- 3 tsp vanilla extract optional
- 2 to 3 tbsp coffee/espresso liqueur or DF Irish Cream liqueur such as Tia Maria or Baileys Almande (or plain vodka) – OPTIONAL, but ensures soft and scoopable ice cream
Instructions
Dissolve the coffee – ahead of time
- Mix the instant espresso powder with a small amount of condensed milk in a bowl or the saucepan, until completely blended into a smooth paste.
- Once smooth, add to the rest of the condensed milk in a saucepan and gently heat, stirring continuously until well blended, completely dissolved and just starting to form simmer bubbles.
- Remove from the heat and cool to room temperature, before placing in the fridge to chill for a couple of hours.
Prepare the coconut milk & equipment – ahead of time
- Ahead of making the ice cream, chill the coconut milk for several hours/overnight. It will separate whilst chilling and the cream within the can will harden during this process.
- Before you begin, also ensure your mixing bowl will fit into the freezer (temporarily).
- When thoroughly chilled and being careful not to shake, open the two cans of coconut milk.
- Depending on whether you have opened the can with the cream or liquid layer at the top, either tip off the coconut water into a glass and scoop out the coconut cream that is left into a bowl, or scoop the coconut cream off the top to a bowl and pour the leftover coconut water into a glass (save the coconut water to drink or put in a smoothie).
Make the Ice Cream
- In a large cold bowl, whisk the coconut cream with an electric whisk until light and airy. If it starts to become too loose, place the bowl in the freezer for 10 minutes to re-chill.
- Add the chilled coffee-condensed milk mix, vanilla and liqueur (if using) and whisk again until thoroughly combined and thickened.
- Place the bowl in the freezer for one to two hours (depending on how cold your freezer is) to harden slightly and then remove and whisk again to add air.
- Pour the ice cream batter into an airtight container and freeze until firm.
To eat
- When you are ready to eat, if the ice cream is too firm, remove from the freezer for a short while before serving to allow to soften slightly.
Notes
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
OMG!! The best ice-cream ever! I will never need to buy ice-cream anymore.
Yay! SO glad you love it… I have to agree, it is pretty good! xx
Looks yummy!! How big a container do you recommend?
Thanks Carrie
That’s a good question! I’d say it makes about a litre… Or maybe just over? x
Snookered myself with my choice of instant coffee, but managed to sort it. And boy, is it worth the effort. I can see a dangerous summer coming on, especially as I’m now off to go try your other non churn ice creams!
Oh no! Glad it was sorted.
It will be a dangerous summer indeed… There is no end to the permutations on this one 😂
I do not make enough ice cream and I have no idea why – its so easy and delicious – I love the tip of adding that bit of liqueur to keep it softer and more scoopable.
Thanks Chloe… I think we probably make (and eat) too much. The booze in ice cream is a must though… And while it definitely makes it more scoopable, it keeps the kids away too xx
Pure yum!! A perfect almost summer treat! Thanks for sharing at last week’s what’s for dinner party. Sorry I’m late. Hope to see you at this weeks party too – have a fabulous week.
Thank you Helen. You’re welcome. Thanks for hosting and no need to make any apology for being late xx
Oh wow! This is so my kind of ice cream, it looks absolutely delicious.
Thanks Janice. It’s definitely a keeper x