• Prep Time: 15 minutes
  • Cooking Time: 0 minutes
  • Serves: 10

No Churn Coffee Ice Cream

  • Recipe Submitted by on

 Ingredients List

  • 1/4 cup hot water
  • 2 tablespoons instant espresso powder
  • 1 (14-ounce can) sweetened condensed milk
  • 1-2 drops LorAnn Oils Keoke Coffee high concentrated flavor (optional)
  • 2 cups heavy whipping cream
  • 1/2 cup chocolate chips (optional)
  • 1/2 cup Original Cannoli Chips Cookies and Cream Cannoli Chips, Oreo Cookies, or other desired mix-in's (optional)


1 In a small bowl, add your hot water and instant expresso powder, stirring until the espresso powder is completely dissolved in the water. Set aside and let cool fully. Once your coffee mixture has cooled, add the entire can of sweetened condensed milk to the coffee, and stir until completely combined with the coffee. If you are using the LorAnn Oils Keoke Coffee high concentrated flavoring, stir in 1-2 drops of flavoring to the coffee-sweetened condensed milk mixture. Set aside.

2 In the bowl of your stand mixer, affixed with the whisk attachment, add the heavy whipping cream. Whip on medium-high speed until you reach stiff peaks and cream has thickened. You reach stiff peaks when you can turn the whisk upside down with the cream on it, and it stays in a peak. Do not over whip.

3 Turn mixer to low and slowly add the coffee-sweetened condensed milk mixture to the whipped cream. Whip on medium-high speed until all ingredients are fully incorporated and mixture is thickened. Remove the bowl from the mixer and stir in your mix-in's by hand.

4 Pour ice cream mixture into a freezer safe airtight container. I pour my ice cream into a parchment paper lined 9x5-inch loaf pan.

5 Place ice cream in the freezer to set and freeze overnight.

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