Photograph of Coffee Ice Cream - No Churn
Desserts,  Frozen Desserts

Coffee Ice Cream – No Churn

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Richly flavoured with coffee, this ice cream is so simple to make and still manages to pack a huge flavour punch. We are obsessed with coffee in this house – coffee cake, coffee cookies, coffee ice cream, hot coffee, iced coffee, black coffee, white coffee – you name it, we love it. So what better when it’s 37°C in London, than this coffee ice cream? Delightful on its own – but also utterly perfect as a double scoop with my Chocolate Ice Cream with Chocolate Chips: the mocha double but each ice cream shining it its own right. This recipe is adapted from my No Churn Ice Cream – Core Recipe. For other easy ice cream ideas, take a look.

How to make Coffee Ice Cream – No Churn

Collect all your ingredients together:

  • sweetened condensed milk
  • instant coffee, ideally instant espresso
  • boiling water
  • salt
  • double cream

Simply mix the coffee and the boiling water. Allow to cool and then whisk into the condensed milk with the salt until well mixed. Add the double cream and whip until thickened. Pour into a freezer proof container. Cover with baking parchment, seal with a lid and freeze for a minimum of 6 hours. Voila!

NB I always add a tiny bit of salt – it really helps to enhance all the flavours.

Also, please note that when I photographed this, I made 6 ice creams in a day and halved the ingredients for each ice cream and this is reflected in the photographs – there is only so much we can eat! Therefore, the quantities you make using the recipe below will be double that shown.

A few hours later!

Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.

Coffee Ice Cream – No Churn

Richly flavoured with coffee, this ice cream is so simple to make and still manages to pack a huge flavour punch.

Course Dessert, snacks
Keyword coffee, Ice cream, no churn
Prep Time 10 minutes
Author Susan


  • 1 tin/396g sweetened condensed milk
  • 4 tablespoons instant coffee, preferably espresso powder
  • 2 tablespoons boiling water
  • ⅛ teaspoon fine salt
  • 500g double/heavy cream


  1. Collect together your equipment (see Recipe Notes below) and ingredients.

  2. Mix the coffee and boiling water together and set on one side to cool.

  3. Pour the condensed milk into a mixing bowl and add the coffee and salt.

  4. Beat until thoroughly mixed.

  5. Add the cream and whisk until thickened.

  6. Transfer to a freezer proof container with a lid.

  7. Cover the top of the ice cream with baking parchment and seal with the lid.

  8. Freeze for a minimum of 6 hours. Remove from the freezer for 10 minutes to soften a little before you serve it.

Recipe Notes


  • Kitchen scales and measuring spoons
  • electric whisk and  mixing bowl
  • small jug/bowl to mix the coffee
  • freezer proof container with a lid
  • baking parchment

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