No-churn coffee ice cream

Creamy, super smooth and rich

Apr 30, 2025

∙ Paid

I haven’t been in the kitchen a lot lately. Easy and quick dishes are all I’m making these days (with a few exceptions) and the same goes for desserts.
It’s been so hot here that all we want to eat is ice cream and even though I prefer the traditional ice creams, meaning with eggs, milk and cream and using an ice cream machine to churn them, I have been making no-churn ice creams by the bucket load.

Apart from the strawberry one I shared with you last year, I have been making chocolate, caramel, and coffee no-churn ice creams, with the latter being by far my favorite. I love its flavor even though I’m not a huge coffee drinker; it’s so weird.

It's creamy, super smooth and rich with a strong but not overwhelming flavor of coffee. It’s sweet without any hint of milkiness from the sweetened condensed milk that some dislike, and it reminds me a lot of frapuccino. Have you ever had one of those?

The magical thing about this ice cream is that you can eat it straight from the freezer as it stays creamy and soft even after being in there for days. There are two reasons why this happens. First, the low water content of the ice cream which prevents the formation of ice crystals and second, the addition of alcohol in the form of the coffee liqueur.

It may be calorific, decadent and perhaps not the ideal ice cream for those who want to have a summer beach-body, but sometimes it’s fun to splurge on desserts and foods that make you happy. And this makes me reaaaaly happy.

P.S. If you’re a traditionalist when it comes to ice cream, then you may want to check out my other coffee ice cream which I serve with almond and orange biscotti, or if you’re in the mood for a refreshing granita, check out my coffee granita with coconut whipped cream.

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