Espresso powder gives this smooth, creamy coffee flavored ice cream a concentrated coffee taste. This no-churn recipe is rich, sweet, and tastes like your favorite iced coffee transformed into ice cream.
If you enjoy coffee ice cream, try Java Chip Ice Cream or Tiramisu Ice Cream for similar flavors with different textures.
This coffee ice cream is also delicious served in an affogato or blended into a coffee milkshake.
WHY YOU’RE GOING TO LOVE THIS COFFEE FLAVORED CREAM RECIPE
Flavored with espresso powder – Instead of brewed coffee, instant espresso powder is dissolved in hot water to provide a concentrated, smooth coffee flavor without diluting the base.
No eggs required – Many churned ice creams use egg yolks to form a custard base. This no-churn version is creamy and satisfying without any eggs.
INGREDIENTS IN HOMEMADE COFFEE-FLAVORED ICE CREAM
Instant espresso powder – Mixed with hot water to make an intense coffee concentrate.
Hot water – Hot enough to dissolve the espresso powder completely.
Heavy cream – The backbone of a rich, smooth ice cream.
Sweetened condensed milk – Provides sweetness and body, replacing separate milk and sugar and helping prevent the ice cream from freezing rock hard.
Mini chocolate chips (optional) – Add a touch of chocolate and texture; mini chips freeze softer than larger chips.
If you have questions about the recipe, please leave a comment below.
HOW TO MAKE COFFEE-FLAVORED ICE CREAM FROM SCRATCH
- In a small bowl, stir the instant espresso powder into the hot water until fully dissolved; set aside to cool.
- Pour the heavy cream into the bowl of a stand mixer fitted with the whisk attachment. Start on low and increase to high, whipping until the cream thickens and holds stiff peaks, about 2 minutes.
- Pour in the sweetened condensed milk and the cooled espresso concentrate.
- Gently fold the condensed milk and espresso into the whipped cream until combined.
- Optional: Fold in the mini chocolate chips.
- Transfer the mixture to a loaf pan or silicone container, cover tightly with plastic wrap, and freeze for at least 10–12 hours until firm.
- Scoop and serve with your favorite toppings. Store well-wrapped in the freezer for up to one month.
The numbered steps correspond to the photos above. For the full ingredient list and exact measurements, see the recipe card below.
HOW TO STORE COFFEE-FLAVORED ICE CREAM
Keep the ice cream in an airtight container with a sheet of parchment or wax paper pressed onto the surface to prevent ice crystals. Store in the freezer for up to one month for best texture and flavor.
TIPS FOR MAKING COFFEE-FLAVORED ICE CREAM
Use quality ingredients – Better cream and chocolate produce a noticeably better final result.
Chill when possible – Starting with cold equipment and ingredients helps stabilize whipped cream and improves the texture of no-churn recipes.
Don’t skimp on fat – Full-fat heavy cream is essential for a creamy, scoopable ice cream. Low-fat substitutes can yield icy results.
Espresso powder provides a concentrated coffee flavor. Dissolving it in hot water ensures no gritty bits remain in the finished ice cream.
The mini chocolate chips are optional but preferred because they remain softer when frozen. If you only have regular chips, roughly chop them before adding so they won’t freeze into large, hard pieces.
Keep add-ins balanced – If you add extras, choose one or two and chop them small so the texture stays pleasant.
COFFEE-FLAVORED ICE CREAM MAKER DIRECTIONS
If you prefer to use an ice cream maker, prepare the base as directed and then churn according to your machine’s instructions. This recipe works well in most machines, including freezer-bowl, compressor, and hand-crank types.
COFFEE-FLAVORED ICE CREAM ADD-INS
Beyond mini chocolate chips, try one of these add-ins for variation:
- Mini white chocolate chips
- Crushed chocolate sandwich cookies
- Chopped toasted almonds
MORE HOMEMADE ICE CREAM RECIPES
- No Churn Vanilla Ice Cream
- Sprinkles Ice Cream
- French Silk Ice Cream
LET’S GET SOCIAL — feel free to leave a comment below or share a photo if you make this recipe.
Did you make this Coffee Flavored Ice Cream? Leave a comment to tell us how it turned out and what add-ins you used.
Coffee Flavored Ice Cream
10
5 minutes
10 hours
10 hours 5 minutes
Espresso powder flavors this smooth and creamy coffee flavored ice cream.
Ingredients
- 1 tablespoon (1 packet) instant espresso powder
- 2 tablespoons hot water (at least 110F)
- 2 cups heavy cream
- 1 can (14 ounces) sweetened condensed milk
- ½ cup mini chocolate chips (optional)
Instructions
- Stir the instant espresso powder into hot water until dissolved; set aside to cool.
- Whip the heavy cream in a stand mixer with the whisk attachment until stiff peaks form, about 2 minutes.
- Add the sweetened condensed milk and cooled espresso to the whipped cream.
- Fold gently until evenly combined.
- Optional: Fold in the mini chocolate chips.
- Transfer to a loaf pan or silicone container, cover tightly, and freeze for at least 10 hours.
- Scoop and serve.
- Store wrapped in the freezer for up to one month.
Notes
- Instant espresso powder delivers an intense coffee flavor; dissolving it in hot water prevents grit.
- Heavy cream is required for a smooth, scoopable texture; low-fat substitutes will produce icy results.
- Sweetened condensed milk sweetens and helps keep the ice cream from freezing solid.
- Mini chocolate chips stay softer in the freezer; if using regular chips, chop them small before adding.
Nutrition Information:
Yield: 10
Serving Size: 1/2 cup
Amount Per Serving:
Calories: 216Total Fat: 20gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 55mgSodium: 19mgCarbohydrates: 9gFiber: 1gSugar: 8gProtein: 2g
Did you make this recipe?
Please leave a comment on the blog or share a photo on Pinterest.