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If you are looking for a rich and creamy dessert without the hassle of an ice cream maker, this no churn coffee ice cream is the perfect solution. It combines the bold flavor of espresso with a decadent swirl of Nutella for a gourmet treat that takes only a few minutes of prep. This is the ultimate easy summer dessert for coffee lovers who want a professional result with just a few simple ingredients.
Ever had Spanish coffee before? I recently tried Cafe Bombon and oh my gosh… All coffee lovers MUST try it! It’s just strong espresso with sweetened condensed milk, but wow. The contrast of the two makes the perfect combination. I had my Cafe Bombon with whipped cream and chocolate drizzle. SO good.
The secret to this homemade coffee ice cream is the combination of whipped heavy cream and sweetened condensed milk, which creates a velvety texture that doesn’t get icy in the freezer. By using instant espresso powder, you get a deep coffee flavor that perfectly complements the hazelnut notes in the Nutella swirl. No special equipment is required, making this a foolproof recipe for beginners and expert bakers alike.
Ingredients in Coffee Ice Cream
- Instant Coffee or Instant Espresso: either one works! Instant espresso powder is preferred over liquid coffee because it provides a concentrated flavor without adding extra water. Excess liquid in no churn recipes can lead to the formation of ice crystals and a grainy mouthfeel.
- Sweetened condensed milk is the bulk (and the magic) of any no churn ice cream recipe. You can use regular or non-fat but non fat will result in an icier, thinner ice cream.
- No churn ice cream relies on the high fat content of heavy whipping cream to create air and structure without the need for a machine. Ensure your cream is very cold before whipping to achieve the stiff peaks necessary for a light texture. Heavy whipping cream is a must ingredient for when making any no-churn ice cream recipe.
- Nutella is optional, but so good with the coffee flavor. For the best Nutella swirl do not overmix the hazelnut spread into the cream base. Gently fold it in a few times to create distinct ribbons of chocolate throughout the container.
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Expert Tips
- Chilling your mixing bowl and beaters for 15 minutes before whipping the cream will help it whip up faster.
- It is best to leave your ice cream mixture in the freezer overnight to get the best texture possible.
- Be sure to store your ice cream in an airtight container to preserve freshness. Press some plastic wrap directly on the surface of the ice cream to prevent freezer burn.
- Don’t want to use instant coffee granules? Freshly grind whole coffee beans to brew your favorite coffee for this recipe.
Coffee Nutella Swirl Ice Cream Recipe
Video
Ingredients
- 1 packet instant coffee (3g), or instant espresso powder
- ¼ cup (59ml) hot water
- 2 cups (474ml) cold heavy whipping cream
- 1 14 ounce can sweetened condensed milk
- ½ cup (148g) Nutella
Instructions
- Mix instant coffee into ¼ cup hot water. Stir and let sit to cool for 10 minutes.
- Beat heavy whipping cream until stiff peaks form. Set aside.
- Stir coffee mixture and sweetened condensed milk in a large bowl. Fold in whipped cream carefully so as not to break your whipped cream.
- Place Nutella in a small bowl and microwave for 20 seconds to thin it out. Pour slowly into ice cream mixture while folding. You don’t want to completely mix it in, you just want rivers of it flowing through the ice cream.
- Place in a freezer safe bowl or container. I drizzled a bit more Nutella over the top.
- Cover and freeze for at least 4 hours or overnight until it becomes ice cream consistency.
Notes
- I use Starbucks Via packets for the coffee, but you can use about 1/2 tablespoon from a jar if that’s what you have.
- You can use regular or fat-free sweetened condensed milk.
- If you want to make this a low fat ice cream, omit the heavy cream and fold in 2 containers (16 total ounces or 8 ounces each) fat free Cool Whip.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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How to make No Churn Coffee Ice Cream
- The instant coffee or espresso must be cool before adding to the mixture. Once stirred in it’ll be thin.
- Be sure your whipped cream has stiff peaks. FOLD it in – do not stir.
- If using Nutella, it needs to be warmed to drizzle. Don’t mix it all the way in – drizzle and fold so there are bits in every bite.
FAQs
Yes. The whipped topping will give this no-churn coffee ice cream an airy fluff when combined with sweetened condensed milk.
This no-churn ice cream recipe lasts for up to 2 weeks in the freezer if kept in an airtight container.
Although this coffee ice cream used strong coffee for flavor, we only used about 3g of instant coffee for the entire batch. So one serving does not have the amount of caffeine found in one cup of coffee.
Microwave the Nutella for about ten to fifteen seconds until it is slightly fluid then drizzle it over the ice cream base before folding gently.
Yes you can use regular instant coffee but you may need to increase the amount slightly to achieve the same depth of flavor as espresso powder.
This sounds fantastic. I’ll give it a try.
Really good.
Do you have a recipe for cream cheese
, no churn ice cream?
sounds scrumptious!!
Can you do this in an ice cream maker?
Thanks for the delicious recipe! We loved the coffee flavour and the kids absolutely loved the addition of nutella. So simple and easy to make too!
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