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–+ servings
homemade coffee ice cream
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No Churn Coffee Ice Cream

A simple no churn coffee ice cream recipe that's made with whipping cream, sweetened condensed milk and instant coffee.
Course Dessert
Cuisine American
Prep Time 20 minutes
Freeze Time 8 hours
Total Time 8 hours 20 minutes
Servings 8
Calories 471kcal
Author Jenna Shaughnessy

Ingredients

  • 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
US Customary - Metric

Instructions

  • 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.

Nutrition

Calories: 471kcal | Carbohydrates: 46g | Protein: 8g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 121mg | Sodium: 160mg | Potassium: 273mg | Sugar: 35g | Vitamin A: 1118IU | Vitamin C: 2mg | Calcium: 181mg | Iron: 1mg