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No-Churn Coffee Ice Cream with Chocolate Chunks

  • Author: Gail Ng
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 1 loaf tin 1x
  • Category: Dessert
  • Method: Frozen
  • Cuisine: American


This no-churn coffee ice cream is super creamy and studded with dark chocolate chunks. With only 4 ingredients and no ice cream maker needed, it’s the ultimate lazy girl recipe.



  • 600 mL whipping cream
  • 3 tablespoons instant coffee or espresso powder
  • 300 mL (1 can) sweetened condensed milk
  • 100g dark chocolate, roughly chopped


  1. 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.
  2. 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.
  3. Add in the chopped dark chocolate and fold just a couple of times to combine.
  4. Pour the mixture into a loaf tin and cover with plastic wrap. Freeze for at least 4 hours or preferably overnight.
  5. When serving, run an ice cream scoop under hot water before scooping.

Keywords: coffee ice cream, no churn ice cream, coffee chocolate chunk ice cream