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+ servings
Three upside down waffle cone ice creams

No-Churn Coffee Ice Cream with Chocolate Chunks

Author: Gail Ng
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.
5 from 6 votes
Prep Time 15 mins
Freezing Time 4 hrs
Total Time 4 hrs 15 mins
Yield 1 loaf tin
Category Dessert
Cuisine American


  • 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.


Calories: 3684kcal | Carbohydrates: 237g | Protein: 46g | Fat: 291g | Saturated Fat: 179g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 84g | Trans Fat: 1g | Cholesterol: 927mg | Sodium: 635mg | Potassium: 2808mg | Fiber: 11g | Sugar: 188g | Vitamin A: 9660IU | Vitamin C: 11mg | Calcium: 1336mg | Iron: 13mg
Keywords coffee chocolate chunk ice cream, coffee ice cream, no churn ice cream
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