Creamy No Churn Coffee Ice Cream is so creamy, there’s no need to take it out of the freezer before hand to server it. It’s scoops like a dream!
I have never made a no churn ice cream before. Because I have made many batches of regular ice cream and, well, they’re hard as a rock to try to scoop out the next day. So, I was just assuming that a no churn would probably be about the same. Boy, was I wrong!
When I say this is creamy I mean CREAMY!
I made this recipe for another event and just didn’t get the photos made. There was another no churn recipe on the sign-up sheet for this event, but I asked for it to be changed to this one. I’ll eventually make that other one. Honestly, I NEED to make the other one because the ingredients are sitting in the pantry and taking up space.
This is super creamy, I think, because of the tri-fecta of creamy ingredients that are in there. Of course, there’s sweetened condensed milk. And it’s of the nonfat variety. There’s whipped topping. I couldn’t find the fat free version of that and haven’t for a while now. The third ingredient is 8 ounces of mascarpone.
Yes, that does not come low fat or fat free. I was trying to counter the fat in the mascarpone. And we typically try to eat lower fat foods, for the most part, because of medical issues. For those that are wondering, this is how to make coffee ice cream without heavy cream and how to make coffee ice cream without cream at all. You use mascarpone instead of the heavy cream.
So, I made this last Saturday. It went in the freezer with the intention of me photographing it later that day. Yeah, didn’t happen. This coffee no churn ice cream sat in the freezer the whole week. I didn’t peek at it, didn’t open the plastic wrap to see how it was, and we didn’t even have a bowl of it at all. I took it out of the freezer and planned on leaving it out for at least 20 minutes but when I pulled the plastic wrap back, I was surprised.
It was not hard as a rock!
I legit stuck my finger in it, accidentally. Well, I just figured it would be hard and not have any give at all. So, I went in full force and was like, “Holy cow! That’s soft!” I grabbed my scoop, set up my shot, and went to town scooping some of this creamy no churn coffee ice cream into a bowl to photograph. And, yes, I had to taste it. How am I supposed to describe how it tastes if I don’t taste it?
As I sit here writing this I’m wondering if I can take this no churn recipe and put it into my ice cream maker because it would be a coffee ice cream recipe no eggs. Most ice cream maker recipes have that custard style base that is so annoying to make. I’m guessing the combination of the tri-fecta would make this still super creamy if you put it in your ice cream maker.
But there is appeal in making a coffee ice cream recipe without an ice cream maker, right?
It’s summer. Who wants to drag out the maker, find the bowl somewhere in the freezer, and baby sit the custard as it cooks on the stove. Then there’s the watching and waiting for the machine to finish, scoop it into a bowl, and then freeze it.
With no churn ice cream recipes, you mix the ingredients in a bowl then place them in the freezer. Sounds super simple right? Then you can go back to sitting on the couch next to fan to keep cool! Or, head to the pool with the kids and have the ice cream as a treat when y’all get home.
I cannot find how and why no churn recipes were invented or even created. However, there’s a TON of no churn recipes out there. And a range of flavors, for sure! I cannot wait to take the base from this creamy no churn coffee ice cream and try it with any different flavors.
Yes, this no churn ice cream recipe has liquor in it. Feel free to omit that and increase the amount of instant coffee. You can combine the instant coffee with the sweetened condensed milk and mascarpone mixture. Just let it sit for about 5 to 10 minutes to allow the granules to dissolve. Then fold in the whipped topping and freeze.
I was trying to find some chocolate covered coffee beans to chop up and put in there. But I couldn’t find them. I had them in another recipe, so I thought for sure I’d be able to find them at the same store. However, I didn’t go to my regular grocery but one in a different location and they didn’t have it. I spent about 10 minutes searching for them because I thought they would be the best mix in! Sadly, I couldn’t find them.
See that gorgeous latte color?
And it has that perfect coffee flavor. Rich and sweet with that perfect amount of coffee aroma and flavor. I can’t wait to dig into this again and have some after dinner tonight. I will have a bowl of this, and the hubs can have his ice cream cone from the store. I’d rather have this rich and creamy no churn coffee ice cream than any store-bought novelty.
Now, there’s an idea! Turn this no churn into my own ice cream cone novelty. I could dip it in a coffee-based chocolate sauce with some hazelnuts or maybe the chocolate covered coffee beans to dip the chocolate cone in to for additional crunch and flavor. Stay tuned! I might have to make those and share them with you.
No matter how hot it is outside and how miserable you may be inside (some don’t or can’t keep their house as cool as they want in summer) you can still cool yourself off with a bowl of this creamy no churn coffee ice cream. Just look at how creamy!! It took maybe all of 5 minutes to whip up and pop into the freezer. If you don’t like coffee, omit that and replace it with something your family will enjoy.
Just get in the kitchen and whip up some no churn ice cream for your family instead of buying that tub of mass produced stuff. You control the ingredients. And feel free to replace the fat free milk with regular or replace the whipped topping with real whipped cream or maybe even a meringue? There’s an idea! I’ll have to try that one later, too!
- 2 tablespoons instant coffee
- 2 ounces coffee liquor
- 14 ounces sweetened condensed milk
- 8 ounces mascarpone
- 8 ounces whipped topping
- Combine the instant coffee with the coffee liquor. Allow to set 5 to 10 minutes or until the coffee granules have dissolved.
- Place the mascarpone and the sweetened condensed milk in a mixing bowl. Using the whisk attached, beat until combined and creamy.
- Stir in the coffee mixture and continue beating until light and fluffy.
- Fold in the whipped topping until no streaks remain.
- Pour into a freezer safe container, cover, and freeze overnight.
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 455Total Fat 26gSaturated Fat 18gTrans Fat 0gUnsaturated Fat 6gCholesterol 61mgSodium 216mgCarbohydrates 47gFiber 0gSugar 46gProtein 7g
Welcome to the 4th Annual #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. We’re celebrating all things summer with a week-long event that is absolutely filled with some of the best summer dessert recipes! Follow the hashtag #SummerDessertWeek on social media to find recipes and make sure to check out the bottom of this post for even more summer desserts!
Check out the amazing #SummerDessertWeek recipes from our bloggers today!
Ice Cream & Chilled Desserts:
- Creamy No Churn Coffee Ice Cream from A Kitchen Hoor’s Adventures
- Chocolate Panna Cotta from Pastry Chef Online
- Strawberry Jello Cream Cheese Pie from Big Bear’s Wife
- Pineapple Punch Sangria from Nik Snacks
Sweet Summertime Cakes and Cupcakes: