This no-churn coffee ice cream is super creamy and studded with chocolate chunks. With only 4 ingredients and no ice cream maker needed, it's ridiculously easy to make.
This is the ultimate lazy girl recipe! In other words, my kind of recipe 100% of the time. This chocolate chunk ice cream recipe is so quick and easy with such a stellar result that even I have no excuse not to get up off my ass and make it, especially in the heat of summer.
I got the best compliment from Marty the other day. Backstory: We often go out to one of our best local ice cream shops (or any other dessert place to grab a quick bubble tea or donut) and hand over $6 for one ice cream cone whenever we get the chance. That day, we were standing outside our car downtown, scrolling through our phones trying to find a dessert place to visit while we were in the area. After 5 minutes, he finally looked up and said "Why do we even go to these places anymore? You make better." And then I fainted from flattery.
I have to say, I agree! Going out for dessert has slowly lost it's allure unless it's a special and unique flavour or something that I can't make at home. Why go out when I can make treats like this coffee ice cream that takes 15 minutes flat to whip up and a few hours waiting time?!
Why make no-churn ice cream?
I don't own an ice cream maker and most of you probably don't. That doesn't mean we can't make creamy ice cream that scoops just like a churned ice cream.
No-churn ice creams are super easy. They don't require any cooking and the base of it is really only 2 ingredients (whipping cream and condensed milk). They're quick to whip up and don't involve any special tools.
How to make no-churn coffee ice cream with chocolate chunks
To make this no-churn coffee ice cream, all you need to do is whip up some whipping cream with instant coffee or espresso powder until it reaches soft peaks and the coffee is thoroughly mixed and dissolved.
With one hand, slowly drizzle in a can of condensed milk while folding it into the whipped cream with a spatula in the other hand. Fold until just combined. You don't want to deflate the whipped cream too much here.
Add in some chopped chocolate chunks or any other mix-ins you prefer. Gently fold the chocolate into the mixture just a couple of times.
Pour the ice cream mixture into a loaf tin and cover with plastic wrap. Freeze your coffee ice cream for at least 4 hours or preferably overnight.
When you're ready to scoop out your beautiful luscious coffee ice cream, run an ice cream scoop under hot water before scooping.
Why you'll love this coffee ice cream recipe
- It only needs 4 ingredients! It's 3 ingredients if you don't count the chocolate chunks that are added at the end.
- There's no cooking involved unlike regular churned ice creams that are custard-based
- No-churn means you don't need an ice cream maker or special equipment
- The texture is nearly identical to a churned ice cream. Creamy, scoopable, textured, and melty!
- It's very customizable. If you don't want chocolate chunks (but really who doesn't?), you can substitute them with nuts, cake pieces, crushed cookies, candy, or leave it plain.
More ice cream recipes to try
- Matcha Ice Cream (No-Churn)
- Pumpkin Pie Ice Cream
- Mini Egg Ice Cream
- Chai Spiced Ice Cream Parfait
- Pretzel Crust Peanut Butter Ice Cream Pie
No-Churn Coffee Ice Cream with Chocolate Chunks
- 600 mL whipping cream
- 3 tablespoons instant coffee or espresso powder
- 300 mL 1 can sweetened condensed milk
- 100 g dark chocolate, roughly chopped
- In a large mixing bowl, add the whipping cream and instant coffee. With a whisk or electric beater, whip the whipping cream until it reaches soft peaks and the coffee has dissolved.
- Slowly drizzle the condensed milk into the whipped cream while gently folding it in with a rubber spatula at the same time. Only fold until just combined. The whipped cream should still hold soft peaks.
- Add in the chopped dark chocolate and fold just a couple of times to combine.
- Pour the mixture into a loaf tin and cover with plastic wrap. Freeze for at least 4 hours or preferably overnight.
- When serving, run an ice cream scoop under hot water before scooping.