No-Churn Coffee Ice Cream

July 16, 2012

Homemade ice cream without a machine? I was gob smacked when I realised how easy this is. Learning to bake and cook over the last few years has included a series of fun surprises: I never would have guessed that any old person could make ice cream at home so dang easily.

I started my ice cream adventure with one of my all-time favourite flavours, coffee. Everything about this is reminiscent of Vietnamese coffee for me – the intense sweetness from both the heavy cream and sweetened condensed milk immediately transported me back to backpacking in South-East Asia, enjoying iced coffee on hot, steamy mornings. Not a bad thing to reminisce about on these humid, 100F Minnesota days with a cold cup of ice cream in hand.

No-Churn Coffee Ice Cream
adapted from Vanilla Bean


  • 1 14 oz can sweetened condensed milk
  • 1 tbsp vanilla extract
  • 1/2 cup/4 oz strong coffee, chilled
  • 2 cups/16 oz cold heavy cream


  1. In a medium bowl, stir together the condensed milk, vanilla, and coffee.
  2. In a separate bowl,¬†whip cream until soft peaks form. If you’re doing this by hand, as I was, prepare for a major arm ache. Tips for hand-whipping cream here.
  3. With a rubber spatula, gently fold whipped cream into condensed milk mixture until incorporated. Pour into a 9×5-inch loaf pan, cover with plastic wrap and freeze until firm, about 6 hours or overnight.
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