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+ servings

No Churn Homemade Coffee Ice Cream

Creamy and soft ice cream that has the perfect texture
Prep Time: 10 minutes
Total Time: 10 minutes

Servings: 4 people


  • Stand Mixer


  • 150 g Condensed Milk
  • 200 g Cream Thick cream, Whipping cream, Heavy cream
  • 3 Tbsp Instant Coffee Can substitute for any other flavouring (Cocoa powder)
  • 2 Tbsp Water Tap water ( Omit water if not using coffee)


  • Combine Coffee and water to dissolve
  • Place the dissolved coffee and Condense milk in a bowl and whisk together
  • Beat the cream in a stand mixer or handheld mixer until stiff peak forms
  • Gently combine the cream and the condensed milk until incorporated. At this point, it will deflate the whipped cream but it will give a smooth batter
  • Pour it into an airtight container, cover with a cling film or a baking paper and close it with a lid. (The reason behind placing a baking paper is to stop it from having freezer burns, this provides an extra layer of protection).
  • Freeze it for 12 hours.
  • When serving, leave it outside for 2 minutes until it softens to a scoopable texture.


You can make chocolate ice cream by replacing coffee with cocoa powder
or vanilla ice cream by adding 2 tsp of vanilla instead of coffee. 
you will not need the water that is on the recipe if making chocolate or vanilla ice cream. 

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