If you’re a coffee lover and a dessert enthusiast, you’re in for a serious treat. This Coffee Ice Cream Recipe brings together the bold richness of instant coffee with the creamy, dreamy texture of homemade ice cream—no ice cream maker needed! It’s velvety, sweet, and just the right amount of bitter, with chocolatey swirls that take it totally over the top. One bite in, and you’ll swear you’re sipping your favorite iced latte in frozen dessert form. Trust me, you’re going to want to keep a batch of this in your freezer at all times.
Table of Contents
Why You’ll Love This Recipe
- Bold coffee flavor without being too overpowering
- Super creamy texture with no churning required
- Chocolate drizzles for an indulgent finish
- Only 4 ingredients and crazy easy to make
- Freezer-friendly and perfect for make-ahead dessert planning
- Cold, caffeinated bliss in every scoop
Recipe Snapshot
| Feature | Details |
|---|---|
| Category | Dessert |
| Prep Time | 10 minutes |
| Freeze Time | 24 hours |
| Total Time | 1 day 10 minutes |
| Servings | About 6 |
| Focus Keyword | Coffee Ice Cream Recipe |
Ingredients
- Whipping cream – This is your base. Use full-fat whipping cream for that rich, luxurious mouthfeel.
- Soluble coffee (instant coffee) – Gives a strong, roasted coffee flavor. Choose your favorite brand or go bold with espresso-style granules.
- Sweetened condensed milk – Adds creaminess and sweetness. No need for extra sugar—this stuff does the trick.
- Chocolate (for decorating) – Optional but totally worth it. Melt and drizzle, or grate for a fancy topping.
✨ Note: The full recipe card with measurements is waiting for you below! Don’t skip it if you’re ready to whip this up.
How to Make Coffee Ice Cream
Step 1: Chill Everything First
Pop your mixing bowl, whisk attachments (or beaters), and cream into the fridge for 30–60 minutes. Cold tools = quicker whipping!
Step 2: Whip the Cream & Coffee
Pour the chilled whipping cream into the bowl. Add the soluble coffee right in. Using an electric mixer, whip until you get soft peaks—light and fluffy, like clouds.
Step 3: Fold in the Sweetened Condensed Milk
Gently fold the condensed milk into the whipped cream mixture. Go slow to keep that airiness intact! This is where the magic texture happens.
Step 4: Freeze It
Transfer the silky mixture into a freezer-safe container. Smooth the top with a spatula. Cover and freeze for at least 24 hours, or until fully set.
Step 5: Decorate & Serve
Scoop, drizzle with melted chocolate or top with chocolate shavings, and serve immediately. It’s indulgent, chilled, and tastes like a frozen mocha dream.
Pro Tips for Perfect Ice Cream
- Use instant espresso powder for an extra punchy flavor.
- Make sure your whipping cream is really cold—it whips faster and holds better.
- Don’t overbeat! Stop at soft peaks so your ice cream stays smooth, not stiff.
Flavor Variations
- Mocha Madness: Add a tablespoon of cocoa powder to the mix before freezing.
- Caramel Coffee Swirl: Layer in caramel sauce before freezing for a marbled effect.
- Nutty Vibes: Mix in crushed almonds or hazelnuts for a crunchy twist.
- Boozy Buzz: Stir in a splash of coffee liqueur for a grown-up version (just a tablespoon or two!).
Serving Suggestions
- Pair with warm brownies for an espresso brownie sundae.
- Serve in a waffle cone for café-style vibes.
- Top with whipped cream and a sprinkle of cinnamon for a latte-inspired treat.
- Make a cold brew affogato—pour a shot of cold brew over a scoop!
Make-Ahead & Storage
This coffee ice cream recipe is perfect for prepping in advance. Just whip, freeze, and forget about it until dessert time.
- Storage Time: Up to 2 weeks in a tightly sealed container.
- Pro Tip: Press a layer of parchment on top of the ice cream before sealing to prevent ice crystals.
Leftovers
Got leftovers? (Unlikely, but hey!) Keep it frozen in an airtight container. Let sit at room temp for 5–10 minutes before scooping again for that perfect creamy texture.
Can You Freeze It?
Absolutely. This recipe is made to be frozen—no ice cream machine required. It sets beautifully and scoops like a dream after a day in the freezer.
How to Reheat (Kinda)
Not your typical reheating, but if it’s too hard to scoop, let it rest on the counter for a few minutes. It’ll soften up and be scoopable again in no time.
FAQs
Can I use brewed coffee instead of instant coffee?
Not recommended. Brewed coffee adds too much liquid, which can make your ice cream icy instead of creamy.
What type of cream works best?
Use whipping cream or heavy cream with at least 30% fat. Low-fat alternatives won’t whip properly.
Is it necessary to freeze for 24 hours?
Yes! It needs that time to fully set and get that classic ice cream texture.
Can I make this dairy-free?
You can try using coconut cream and dairy-free condensed milk, but texture may vary slightly.
Final Thoughts
This coffee ice cream recipe is one of those simple pleasures that hits the sweet spot—literally. It’s the kind of dessert that impresses guests, satisfies late-night cravings, and brings a little café magic into your home. Whether you’re scooping it into cones or pairing it with chocolate cake, it’s bound to become a freezer favorite.
Coffee Ice Cream Recipe
Equipment
- Electric Mixer
- Mixing Bowl
- Freezer-safe Container
Ingredients
Base
- 2 cups whipping cream cold
- 2 tbsp instant coffee
- 1 can sweetened condensed milk approximately 14 oz
Topping
- chocolate melted or grated, optional
Instructions
- Chill your mixing bowl, whisk attachments, and cream in the fridge for 30–60 minutes.
- In the chilled bowl, add the whipping cream and instant coffee. Beat until soft peaks form.
- Gently fold in the sweetened condensed milk until fully incorporated. Keep the mixture airy.
- Pour the mixture into a freezer-safe container, smooth the top, cover, and freeze for 24 hours.
- Before serving, optionally drizzle with melted chocolate or sprinkle grated chocolate on top.