No-Churn Coffee Ice Cream

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Five minutes are all it takes to make this ice cream and there is only one step involved. Don’t believe me, then try it for yourself!

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This summer has been about ice cream in this house. I’ve made four different kinds and devoured them all in record time. First there was the Rhubarb Frozen Yoghurt I made for Rhubarb month back in May, then I made the ultimate chocolate lovers ice cream in the form of The Darkest Chocolate ice cream in the World which I proceeded to stuff with these Caramel Crunch Brownies. So good!

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Followed by that I made a S’more themed Ice cream and lastly but by no means least I made up a batch of Cookies and Cream Ice Cream. So as you can imagine my ice cream machine has got quite the workout this Summer, so I thought it only fair to give it a rest and make a ridiculously easy no-churn version. No Churn Coffee Ice Cream 4

Four ingredients makes up this smooth and punchy ice cream. If you’re in dire need of a cool treat with a hit of espresso then this recipe is exactly what you may be looking for. Cream, condensed milk, instant espresso and Kahlua is a you need for this easy peasy recipe. Tip it all into the bowl of an electric mixer and whip until soft peaks form and that’s it!

No Churn Coffee Ice Cream

Seriously that’s all you need to do to make this ice cream. No ice cream machine required, you don’t need to mess around with making a custard base or heating mixtures to certain temperatures. Just whip it up, transfer it to a plastic container and pop it in the freezer until scoopable. It’s embarrassingly easy really. No Churn Coffee Ice Cream 6

Even though it’s not a proper ice cream if you’re getting all technical here, it tastes and has the texture of the ice cream your used to. Smooth, creamy, silky, all the trademarks of a proper ice cream.

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Be sure to use a good quality espresso as you will be able to taste the difference in the finished product. I adore coffee and this ice cream certainly has a kick. If you like your coffee a little less strong then reduce the espresso and Kahlua a tad. I love the smell of Kahlua. I first used it for my Kahlua based bundt cake and plan again on using it this weekend in a glaze for another cake.

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Stay tuned for the recipe this upcoming Wednesday. If you’ve never tried Kahlua before then I urge you to seek some out. The smell alone will win you over and the taste will send your coffee loving self over the edge. Your going to want to use it in all kinds of things, trust me. This ice cream show’s off this liqueur perfectly. So it’s a good recipe to start with.

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This ice cream is quite simple in the fact that it has nothing swirled through it or no add ins, but the flavour alone is enough to hold its own. By all means feel free to drizzle over some hot fudge sauce or swirl through some m&ms or choc chips. Whatever you choose, enjoy this ice cream and the last few weeks of summer. Autumn is closing in but that doesn’t mean ice cream will stop being churned.

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Yields – One litre (1 quart)


  • 300 ml (1 cup + 1/4 cup – 1 tbsp) Whipping cream
  • 175 grams (6 ounces) Condensed milk
  • 2 tablespoons Espresso powder
  • 2 tablespoons Kahlua


  1. Place all the ingredients into the bowl of an electric mixer fitted with a whisk attachment and whisk until soft peaks form. Transfer to a freezable container and freeze for 6 hours or until the desired consistency.


* Recipe from Nigellissima – Nigella Lawson

* Use good quality espresso powder


This recipe was featured here;

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