Introduction: Craving a Creamy, Coffee-Infused Treat?
Dreaming of a rich, creamy ice cream that’s bursting with coffee flavor and studded with chocolate chunks—all without an ice cream maker? This No-Churn Coffee Ice Cream with Chocolate Chunks is your answer! With just four ingredients and no special equipment, you can whip up a decadent dessert that’s perfect for coffee lovers and chocolate enthusiasts alike. Ideal for hot summer days or cozy nights in, this easy recipe delivers café-quality flavor in every scoop. Ready to freeze some deliciousness? Let’s dive in!
Overview: Why No-Churn Coffee Ice Cream Shines
This No-Churn Coffee Ice Cream is a hassle-free dessert that combines the bold, aromatic flavor of coffee with the rich crunch of dark chocolate chunks, all wrapped in a creamy, velvety base. Its no-churn method makes it accessible to everyone, and the result is a smooth, scoopable treat that rivals store-bought ice cream. It’s naturally vegetarian, customizable, and perfect for any occasion.
- Time Requirement: About 15 minutes for prep, plus 4 hours (or overnight) for freezing.
- Difficulty Level: Super easy. No cooking or churning required—just mix, fold, and freeze!
- Why It’s Special: The instant coffee delivers a bold, café-style flavor, while the dark chocolate chunks add a bittersweet crunch. It’s a low-effort, high-reward dessert that’s sure to impress.
Essential Ingredients: What You’ll Need
With just four ingredients, this recipe is all about simplicity and quality. Use good-quality instant coffee or espresso powder and dark chocolate for the best flavor.
- 600 mL (2 ½ cups) whipping cream: Creates a rich, fluffy base for the ice cream.
- 3 tablespoons instant coffee or espresso powder: Infuses the ice cream with bold coffee flavor.
- 300 mL (1 can) sweetened condensed milk: Adds sweetness and a creamy texture without needing to churn.
- 100 g (¾ cup) dark chocolate, roughly chopped: Provides bittersweet, crunchy bursts in every bite.
- Substitutions and Variations:
- Dairy-Free: Use coconut cream instead of whipping cream and vegan condensed milk for a dairy-free version.
- Lower Sugar: Use a reduced-sugar condensed milk or replace half with coconut milk for a lighter sweetness.
- Decaf Option: Swap instant coffee for decaf instant coffee or espresso powder to enjoy caffeine-free.
- Chocolate Swap: Use milk chocolate, white chocolate, or chocolate chips for a different flavor profile.
- Flavor Boost: Add 1 teaspoon vanilla extract or a pinch of cinnamon for extra depth.
Why These Ingredients Matter: The whipping cream provides a light, airy texture, the condensed milk ensures sweetness and creaminess, the instant coffee delivers bold flavor, and the dark chocolate adds a contrasting crunch for a balanced dessert.
Step-by-Step Instructions: Crafting Your No-Churn Coffee Ice Cream
This simple recipe comes together in minutes with no special equipment. Follow these steps to create a creamy, coffee-packed treat!
Step 1: Whip the Coffee Cream
- In a large mixing bowl, combine 600 mL whipping cream and 3 tablespoons instant coffee or espresso powder.
- Use a whisk or electric hand mixer to whip the cream until soft peaks form and the coffee has fully dissolved (about 3–5 minutes with a mixer, 5–7 minutes by hand).
- Tip: Ensure the cream is cold for faster whipping, and stop at soft peaks to keep the mixture light and foldable.
Step 2: Fold in the Condensed Milk
- Slowly drizzle 300 mL sweetened condensed milk into the whipped coffee cream while gently folding with a rubber spatula.
- Fold just until combined, ensuring the mixture still holds soft peaks. Avoid overmixing to maintain the airy texture.
- Tip: Fold gently and slowly to keep the cream’s volume for a light, creamy ice cream.
Step 3: Add the Chocolate Chunks
- Add 100 g roughly chopped dark chocolate to the mixture.
- Fold gently 2–3 times to distribute the chocolate evenly without deflating the cream.
- Tip: Chop the chocolate into bite-sized chunks for a satisfying crunch in every scoop.
Step 4: Freeze
- Pour the mixture into a 9×5-inch loaf tin or a freezer-safe container, smoothing the top with a spatula.
- Cover tightly with plastic wrap, pressing it directly onto the surface to prevent ice crystals.
- Freeze for at least 4 hours, preferably overnight, until fully set.
- Tip: Use a loaf tin for easy scooping, or portion into individual containers for grab-and-go servings.
Step 5: Serve
- Remove the ice cream from the freezer and let it sit at room temperature for 5–10 minutes to soften slightly.
- Run an ice cream scoop under hot water for easier scooping, then serve in bowls or cones.
- Tip: Garnish with extra chocolate shavings, a drizzle of caramel, or a sprinkle of coffee powder for a fancy touch.
Assembly: Creating the Perfect No-Churn Coffee Ice Cream
Making this ice cream is all about achieving a creamy texture with bursts of flavor. Here’s how to make it shine:
- Whip for Airiness: Whip the cream to soft peaks for a light, scoopable texture.
- Fold Carefully: Combine the condensed milk and chocolate gently to maintain the airy structure.
- Freeze Smoothly: Smooth the mixture in the tin and cover tightly to avoid ice crystals.
- Presentation Tips:
- Serve in chilled bowls or waffle cones for a café-style experience.
- Garnish with whipped cream, chocolate shavings, or a dusting of cocoa powder for extra flair.
- Drizzle with coffee syrup or caramel for a decadent touch.
- Serving Tip: Let the ice cream soften slightly for easier scooping and a creamier texture.
Storage and Make-Ahead Tips
This ice cream is perfect for making ahead, and it stores well with proper care. Here’s how to keep it fresh:
- Storing Leftovers:
- Freezer: Store in a tightly covered container in the freezer for up to 2 weeks. Press plastic wrap against the surface to prevent ice crystals.
- Serving Tip: Let it soften at room temperature for 5–10 minutes before scooping for the best texture.
- Make-Ahead Tips:
- Prepare the ice cream up to a week in advance and store in the freezer.
- Chop the chocolate ahead of time and store in an airtight container at room temperature.
- Keep condensed milk and whipping cream chilled until ready to use for faster prep.
Recipe Variations: Get Creative!
No-Churn Coffee Ice Cream is versatile, so you can tweak it to suit your taste. Here are some fun ideas:
- Mocha Ice Cream: Add 2 tablespoons cocoa powder to the cream for a chocolate-coffee fusion.
- Caramel Coffee Ice Cream: Swirl ¼ cup caramel sauce into the mixture before freezing.
- Nutty Coffee Ice Cream: Fold in ½ cup chopped toasted almonds or hazelnuts with the chocolate.
- Salted Coffee Ice Cream: Sprinkle ½ teaspoon sea salt into the mixture for a sweet-salty twist.
- Boozy Coffee Ice Cream: Add 1 tablespoon coffee liqueur or Irish cream for an adult-friendly flavor.
Conclusion: Savor the Creamy Bliss of No-Churn Coffee Ice Cream!
You’ve just created a No-Churn Coffee Ice Cream with Chocolate Chunks that’s rich, creamy, and bursting with flavor! This easy, no-fuss dessert is perfect for coffee lovers, dessert enthusiasts, or anyone craving a cool treat. With its bold coffee taste, crunchy chocolate bits, and velvety texture, it’s a crowd-pleaser for any occasion. Get creative with variations or garnishes, and enjoy every delicious scoop. How will you make your ice cream special? Share your ideas in the comments—I’d love to hear them!
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No-Churn Coffee Ice Cream with Chocolate Chunks
Description
Dreaming of a rich, creamy ice cream that’s bursting with coffee flavor and studded with chocolate chunks—all without an ice cream maker? This No-Churn Coffee Ice Cream with Chocolate Chunks is your answer! With just four ingredients and no special equipment, you can whip up a decadent dessert that’s perfect for coffee lovers and chocolate enthusiasts alike
Ingredients
With just four ingredients, this recipe is all about simplicity and quality. Use good-quality instant coffee or espresso powder and dark chocolate for the best flavor.
-
600 mL (2 ½ cups) whipping cream: Creates a rich, fluffy base for the ice cream.
-
3 tablespoons instant coffee or espresso powder: Infuses the ice cream with bold coffee flavor.
-
300 mL (1 can) sweetened condensed milk: Adds sweetness and a creamy texture without needing to churn.
-
100 g (¾ cup) dark chocolate, roughly chopped: Provides bittersweet, crunchy bursts in every bite.
-
Substitutions and Variations:
-
Dairy-Free: Use coconut cream instead of whipping cream and vegan condensed milk for a dairy-free version.
-
Lower Sugar: Use a reduced-sugar condensed milk or replace half with coconut milk for a lighter sweetness.
-
Decaf Option: Swap instant coffee for decaf instant coffee or espresso powder to enjoy caffeine-free.
-
Chocolate Swap: Use milk chocolate, white chocolate, or chocolate chips for a different flavor profile.
-
Flavor Boost: Add 1 teaspoon vanilla extract or a pinch of cinnamon for extra depth.
-
Why These Ingredients Matter: The whipping cream provides a light, airy texture, the condensed milk ensures sweetness and creaminess, the instant coffee delivers bold flavor, and the dark chocolate adds a contrasting crunch for a balanced dessert.
Instructions
Step 1: Whip the Coffee Cream
-
In a large mixing bowl, combine 600 mL whipping cream and 3 tablespoons instant coffee or espresso powder.
-
Use a whisk or electric hand mixer to whip the cream until soft peaks form and the coffee has fully dissolved (about 3–5 minutes with a mixer, 5–7 minutes by hand).
-
Tip: Ensure the cream is cold for faster whipping, and stop at soft peaks to keep the mixture light and foldable.
Step 2: Fold in the Condensed Milk
-
Slowly drizzle 300 mL sweetened condensed milk into the whipped coffee cream while gently folding with a rubber spatula.
-
Fold just until combined, ensuring the mixture still holds soft peaks. Avoid overmixing to maintain the airy texture.
-
Tip: Fold gently and slowly to keep the cream’s volume for a light, creamy ice cream.
Step 3: Add the Chocolate Chunks
-
Add 100 g roughly chopped dark chocolate to the mixture.
-
Fold gently 2–3 times to distribute the chocolate evenly without deflating the cream.
-
Tip: Chop the chocolate into bite-sized chunks for a satisfying crunch in every scoop.
Step 4: Freeze
-
Pour the mixture into a 9×5-inch loaf tin or a freezer-safe container, smoothing the top with a spatula.
-
Cover tightly with plastic wrap, pressing it directly onto the surface to prevent ice crystals.
-
Freeze for at least 4 hours, preferably overnight, until fully set.
-
Tip: Use a loaf tin for easy scooping, or portion into individual containers for grab-and-go servings.
Step 5: Serve
-
Remove the ice cream from the freezer and let it sit at room temperature for 5–10 minutes to soften slightly.
-
Run an ice cream scoop under hot water for easier scooping, then serve in bowls or cones.
-
Tip: Garnish with extra chocolate shavings, a drizzle of caramel, or a sprinkle of coffee powder for a fancy touch.
FAQs: Your No-Churn Coffee Ice Cream Questions Answered
Q: Can I use brewed coffee instead of instant coffee?
A: Instant coffee or espresso powder is best for bold flavor without adding liquid. If using brewed coffee, reduce to 2 tablespoons strong espresso and adjust condensed milk to 250 mL to avoid a watery texture.
Q: Is this ice cream healthy?
A: It’s a treat, but dark chocolate offers antioxidants, and coffee provides a small energy boost. Use lower-sugar condensed milk or coconut cream for a lighter option.
Q: Why is my ice cream icy?
A: Overmixing or not covering tightly can cause ice crystals. Fold gently to keep air in the mixture, and press plastic wrap against the surface before freezing.
Q: Can I make this without chocolate?
A: Yes, skip the chocolate for a pure coffee ice cream, or replace with nuts, toffee bits, or cookie crumbs for texture.
Q: How long does it take to prep this ice cream?
A: About 15 minutes for prep, plus 4 hours (or overnight) for freezing. It’s quick and hands-off after mixing!
Q: Can I use milk chocolate instead of dark?
A: Yes, milk chocolate works for a sweeter flavor, but dark chocolate balances the sweetness of the condensed milk better.