I’m in love with no-churn ice creams! I just tried making one not long ago and now I’m hooked. They are so easy that I think I will give up on my wish to have an ice cream maker and just keep making this easy, delicious and creamy ice cream.
Luckily summer isn’t over yet, although I could eat ice cream in the middle of winter too, so there is still time to whip up a batch of this flavorful concoction.
You can make so many different flavors using this as a basic recipe by just switching up the alcohol and changing out the espresso powder for cocoa, flavored extracts or concentrated juices. However, my favorite flavor of ice cream is coffee ice cream so I just had to make this recipe which I adapted from Nigella’s site. My mom introduced me to this flavor when I was just in grade school and I have adored it ever since. I like it with fudge running through it, chocolate chips, or you can even change this one up and create a chocolaty mocha version.
If you love coffee ice cream you must try this! You can use Kahlua or Tia Maria for the liqueur and then be sure to use a good espresso powder to bring out the most flavor.
No-Churn Coffee Ice Cream
- 1-3/4 cup heavy whipping cream
- 1 cup condensed milk
- 3 Tablespoons instant espresso powder
- 2-1/2 Tablespoons Kahlua
- 1 teaspoon vanilla extract
Place all ingredients into the large bowl of an electric mixer. Whisk until soft peaks form.
Pour into a large loaf pan and cover securely. Place in freezer for at least 6 hours.
Note: For mocha chip, use the same amount of whipping cream, condensed milk, Kahlua and vanilla extract and then add 1-3/4 Tablespoons espresso powder and 1-3/4 Tablespoons cocoa powder.
Can’t get enough ice cream? Try these other delicious flavors!