No Churn Coffee Ice Cream
Summer is finally here and that means two things in my family family: iced coffee and ice cream quickly become staples around the house.
When the temperatures really start to rise, there’s really nothing better to help cool down, right? However, with everything currently going on in the world, a quick trip to the ice cream stand or coffee shop won’t be a priority as we continue to stay safe at home. Instead, we have been experimenting and making our own ice coffees and ice-cream!
This homemade ice-cream has been met with much enthusiasm from my kids, who love to participate in any homemade endeavors!
What’s your favorite flavor ice cream? I’m usually a banana or mint chocolate chip girl, although I’m in the minority in my household, with everyone else firmly in camp coffee.
Easy Homemade Coffee Ice Cream
I’ve never been a big coffee drinker. Honestly, I’m just not a fan of the flavor and it usually gives me a headache. But my husband? He’s a 4-cups-of-joe-a-day drinker. His side of the family are all big coffee drinkers, too, unlike mine.
Funnily enough, my kids have inherited his love of coffee. Of course they don’t drink coffee, but they simply adore coffee ice-cream. That’s a pretty strong flavor for little kids, right? Especially since I’m in my mid thirties and still haven’t developed a taste for it!!
Surprisingly. all that has changed since I developed this No Churn Coffee Ice Cream recipe. Despite my general dislike of all things coffee flavored, this coffee ice cream has become one of my all-time favorite things to eat. Seriously!
It’s thick and creamy with the perfect amount of coffee flavor. Not bitter, not strong, just perfectly infused. Plus, I make it with decaf coffee granules so I don’t have to worry about my kids bouncing off the walls!
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Coffee Ice Cream Made Better With Crumbled Biscotti
And What makes a cup of coffee even better? A delicious biscotti, that’s what! And yes, I’ve gone and done it…not only did I serve this ice cream to my family with biscotti to dip but there’s crumbled biscotti folded into the actual ice cream mixture, too.
You might remember that I previously partnered with Nonni’s Biscotti to share my recipe for Mini Lemon Mousse Cheesecakes.
Nonni’s is an artisan, Italian inspired baked goods company with a devotion to using real, premium quality ingredients. Founded in 1988, the artisan bakery was opened with the inspiration and family recipes traced back to Lucca, Italy.
The crunchy texture of the biscotti paired with the creamy ice cream is a match made in heaven and a textural component that you don’t want to leave out of this recipe.
All the Nonni’s Biscotti flavors are delicious, but I particularly like the Cioccolati and Salted Caramel flavors paired with this ice cream.
I’m passionate about feeding my family as little artificial junk as possible, so the fact that Nonni’s make delicious treats made with no artificial flavors or preservatives is important to me.
Nonni’s Biscotti are made from real, wholesome ingredients, including eggs, butter and sugar to make a biscotti rich in almond flavor, crunchy texture and delicately sweet.
RELATED: Chocolate Salted Caramel Crunch Cake
This Simple Recipe Requires No Fancy Equipment
I’m not one to share over complicated recipes that require fancy equipment, so I know you’re going to love the simplicity and ease of this no churn recipe.
Those of you that have used homemade ice cream makers and love the results may be skeptical that a no-churn ice cream can be just as good. But I promise you it is, and maybe even better! Plus, it’s a lot less effort and anyone can make ice-cream this way, without the need for a fancy machine.
What Does No Churn Mean?
Traditionally, ice cream is made with an ice cream maker that churns the milk, cream and egg mixture. No churn ice cream skips this step completely, and all you have to do is mix the ingredients, scoop into a freezer safe container and freeze it!
Homemade Ice Cream With Sweetened Condensed Milk and Whipping Cream
The base of all no churn ice creams is whipped cream and sweetened condensed milk. From there, you can add any flavor combinations you want to achieve a delicious soft and creamy homemade ice cream.
How Do You Make Homemade Ice Cream Creamy and Not Icy?
By using a higher percentage of fat (i.e. cream) in your mixture, you don’t have to worry about the ice cream being full of ice crystals. Instead, it will turn out wonderfully creamy and soft.
Does Homemade Ice Cream Melt Really Quickly?
Store bought ice cream has additives that prevent it from melting quickly. Many homemade ice creams will melt more quickly, but I haven’t found this recipe to be problematic in any way.
While taking these photos over the course of 30 minutes, my ice cream never became a runny mess. My secret? Freeze it in a metal bread pan and not a glass or ceramic container. When removed from the freezer, the metal retains the cold, thus allowing the ice cream to remain chilled.
Since we won’t be going to an ice-cream shop any time soon and instead are planning an epic summer of fun stay-cation time, I think this recipe and variations of it will be a weekly occurrence!
If you’re going to be mostly housebound this summer, make the most of it and whip up a batch of this simple ice cream with your kiddos. Not only will they enjoy learning how it’s made, but they will have so much fun concocting new flavor combinations!
If they like coffee like mine do, decaf works perfectly in this recipe. And as long as you keep the base the same, you can experiment with the flavors to your heart’s content! Your kids are going to love how simple it is to make their own homemade ice cream in only 10 minutes!
For my next batch, I’m considering cherry pie (my husband’s favorite pie!) or maybe even a s’mores version! Which would you vote for?
No Churn Coffee Ice Cream
- ¼ cup hot water
- 2 tablespoons instant coffee granules (you can use decaf)
- 14 ounce can sweetened condensed milk
- 2 cups heavy whipping cream
- ¾ cup Nonni's Ciocolatti Biscotti, crumbled
- Add coffee granules to hot water and stir to dissolve. Let cool completely.
- Combine the condensed milk and coffee in a small bowl. Whisk until smooth.
- Add the heavy cream to a large bowl. Using an electric mixer set to medium speed, beat until stiff peaks form.
- Turn the speed to low and slowly pour in the condensed milk and coffee mixture.
- Turn the speed back up to medium and beat until thickened.
- Using a silicone spatula, gently fold in the crushed biscotti.
- Transfer to a freezer-safe container and freeze for at least 8 hours.
I love coffee and this looks amazing! I love that you added the biscotti pieces too. I can’t wait to try it!