Don't own an ice cream machine but still want to make homemade ice cream? It's your lucky day! This no churn coffee chip ice cream recipe requires no ice cream machine and tastes just as good if not better than churned store bought ice cream! Flavored with instant espresso and studded with chopped dark chocolate bits and waffle cone pieces. This ice cream flavor will be the highlight of your summer.
How to Make the Homemade Whipped Cream
Part one of making homemade no churn ice cream is the whipped cream. Making whipped cream from scratch is just too dang easy, and honestly once you understand the basics, you won't ever buy store bought whip again! Here's what you need to make it:
- Heavy whipping cream- not to be confused with half and half or any other kind of cream. The key word here is whipping cream, any other cream doesn't have enough fat in it to whip up!
- Vanilla bean paste or extract- because heavy cream is plain jane, it needs a little bit of flavor, which is why we add just a little bit of vanilla.
Whip, whip it good!
To get whipped cream, you have to whip it! And whip it really really well. One helpful tip to getting the most volume from you cream is make sure it's very cold. You can also throw your bowl and whisk into the freezer to chill them as well! That way if your bowl is slightly warm your don't warm your cold cream after adding it to the bowl.
Whip the heavy whipped cream on medium high speed with the whisk attachment. You can also whip it by hand with a standard whisk, although know it will take some time and elbow grease to get there! You can also use an electric hand mixer, any of the three will work.
Once the cream is at medium peaks, you can add the vanilla extract or paste and continue whipping until it reaches stiff peaks.
Making the Homemade Ice Cream
The best part of making a no churn ice cream is how hands off and easy it is. The prep time for it is very minimal and the only waiting time is the time the ice cream needs to firm up in the freezer. Here's some tools you'll need in order to make it:
- A stand mixing bowl, electric hand mixer, or a good ol' fashion whisk (you can build some dang good arm muscles whipping cream by hand)
- Rubber spatula- for folding the toppings into the ice cream
- Small pot- for heating the cream to infuse it with the coffee
- Cake pan or loaf pan- for housing your ice cream
Infusing the cream
Now that you're set up for success with the right tools, it's time to start infusing the cream! Infusing cream is so simple, and it can be done the day before if you have time.
In a small pot, add the heavy cream and place over medium heat until it just starts to bubble. Then add the instant coffee granules. You can find this in the coffee section of the grocery store. Sometimes its in a can like Folgers, or they also sell it in a box with individual packets of granules. Either one will work!
After the coffee is added, whisk it together to dissolve the granules. Then pour the cream into a separate bowl or container and stick it in the freezer. The cream should be VERY cold before you start whipping it.
Adding the sweetened condensed milk
Not familiar with sweetened condensed milk? You can find it in the baking section at the grocery store! It's usually in a can, our favorite brand choice is always Eagle Brand. Basically sweetened condensed milk is, like the name suggests, a condensed milk that is sweetened with sugar to make it shelf stable. You can use it in any recipe where you're wanting a smooth, milky texture without the excess liquid from regular milk.
Once the coffee cream has been whipped to stiff peaks, we're going to add the can of sweetened condensed milk and fold them together.
And there you have it! Your homemade ice cream, although very thin, is done and now it just needs the toppings and a few hours to chill out in the freezer.
It's all about the toppings
For our coffee chip ice cream, we added some chopped dark chocolate pieces and crushed waffle cone pieces.
- Chopped dark chocolate- we used a bar of chocolate and chopped it ourselves, although you could use chocolate chips or something similar as well. We used a 65% cacao bar, but feel free to use any chocolate percentage you have on hand.
- Waffle cone pieces- we used a few of the store bough cones that were broken in the package and added them to the ice cream (since it seems its impossible to buy cones without a few broken ones)
More No Churn Ice Cream Flavors
Here are some other really fun addition ideas:
- crushed Oreos
- chopped fresh fruit, like fresh strawberries or blueberries
- chopped candy bars, like butterfingers!
Frequently Asked Questions
This no churn ice cream recipe lasts for about 4-5 days in the freezer, in a well sealed air tight container. Make sure it's tightly sealed, otherwise it will get frost bite very quickly and will also take on that dreaded stale freezer taste.
The coffee flavor is definitely there, its not super strong, but you could definitely take out ½-1 tbsp of the coffee granules for a lighter coffee flavor.
Yes, there is caffeine in the instant coffee granules, although they do sell decaf instant coffee which will still give you the coffee flavor but no caffeine!
No Churn Coffee Chip Ice Cream
- 2 cups heavy whipping cream
- 2 ½ tbsp instant coffee granules
- 1 tsp vanilla bean paste or extract
- 1-14 oz can sweetened condensed milk
- ½ cup chopped dark chocolate pieces, about ½ chocolate bar
- ½ cup waffle cone pieces
- waffle cones, optional for serving
- In a small pot, add the heavy whipping cream. Heat over medium for 8-10 minues, or until the cream is warm and almost starting to bubble. Remove the pot from the heat and add the instant coffee granules. Stir to combine and dissolve them completely. Then pour the cream into a separate bowl and place in the freezer for 30-40 minutes, stirring every 15 minutes, until the cream is very cold.
- When the cream is almost cold, throw your mixing bowl and whisk into the freezer as well.
- When the cream is cold, add it to your cold mixing bowl and begin whisking it on medium high (speed 5-6) with the whisk attachment, for 8-9 minutes or until the cream reaches stiff peaks. Then add the vanilla. Mix to combine.
- Use a spatula to transfer your whipped cream to a large bowl. Pour over the sweetened condensed milk and use your spatula to fold them together gently without knocking too much air out of the whipped cream.
- Then add the chopped chocolate and waffle cone pieces. Fold them in with the spatula.
- Grab a 9 inch round cake pan, or a loaf pan will work as well. Line it with parchment paper. Pour the ice cream into the prepared pan and use a spatula to even out the top of it. Sprinkle the top of the ice cream with more chocolate and waffle pieces.
- Place the container in the freezer for 3-4 hours, or until solid and frozen. Serve in a waffle cone and enjoy!