No-Churn Bold Coffee Ice Cream
This is the no-churn ice cream that tastes like a real espresso shot — deep, roasty, and completely freezer-friendly. Whole beans steeped into the cream, a hit of espresso powder, and a pinch of flaky salt on top. No machine, no crystals, just a pint of coffee you'll hide from your friends.
Equipment
- 2-quart saucepan
- Fine-Mesh Strainer
- Large Mixing Bowl
- Hand mixer or stand mixer
- Loaf pan or 1-quart freezer-safe container
- Plastic wrap
Ingredients
- 2 cups heavy cream
- 1/2 cup whole coffee beans (medium or dark roast)
- 1 can (14 oz) sweetened condensed milk
- 2 tablespoons instant espresso powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon flaky salt (plus more for topping)
Optional Add-Ins
- 1/2 cup finely chopped dark chocolate or mini chocolate chips (for mocha)
- 1 pinch cinnamon (for spicy coffee)
- 1 pinch cayenne pepper (for spicy coffee)
- 2 tablespoons bourbon, Kahlúa, or dark rum (for spiked version)
Instructions
- Steep the cream: Pour the heavy cream into a saucepan. Add the whole coffee beans. Warm over medium-low heat until steaming (about 5 minutes), but do not let it boil. Remove from heat, cover, and let steep for 15 minutes.
- Strain and chill: Pour the cream through a fine-mesh strainer into a bowl. Press on the beans with a spoon to extract all the infused cream. Discard the beans. Cover and refrigerate until completely cold (about 30 minutes, or speed up with an ice bath).
- Make the coffee paste: In a small bowl, combine the instant espresso powder with 2 teaspoons warm water. Stir into a thick, dark paste. Set aside.
- Whip the cream: Pour the cold steeped cream into a large mixing bowl. Whip on medium-high until stiff peaks form (3–4 minutes). The cream should stand straight up when you lift the beater.
- Fold it together: In a separate large bowl, whisk together the sweetened condensed milk, espresso paste, vanilla, and 1/4 teaspoon flaky salt until smooth. Gently fold in the whipped cream in a few additions. Do not overmix; a few streaks are fine.
- Freeze: Pour the mixture into a loaf pan or container. Smooth the top, press plastic wrap directly onto the surface, and freeze for at least 6 hours or overnight.
- Serve: Let sit at room temperature for 5 minutes before scooping. Sprinkle with flaky salt just before serving.
Notes
For best results, use a metal or glass loaf pan — metal conducts cold faster for smaller ice crystals. Always press plastic wrap directly onto the surface to prevent ice crystals. Let the ice cream sit 5–10 minutes before scooping for perfect texture. For a dairy-free version, substitute heavy cream with chilled full-fat coconut cream and use dairy-free sweetened condensed milk. Store airtight in the freezer for up to 3 weeks.