Go Back
+ servings
homemade coffee ice cream

No Churn Coffee Ice Cream

A simple no churn coffee ice cream recipe that's made with whipping cream, sweetened condensed milk and instant coffee.
Course Dessert
Cuisine American
Keyword biscotti, coffee, frozen dessert, ice cream
Prep Time 20 minutes
Freeze Time 8 hours
Servings 8
Calories 471kcal
Author Jenna Shaughnessy


  • ¼ cup hot water
  • 2 tablespoons instant coffee granules (you can use decaf)
  • 14 ounce can sweetened condensed milk
  • 2 cups heavy whipping cream
  • ¾ cup Nonni's Ciocolatti Biscotti, crumbled


  • Add coffee granules to hot water and stir to dissolve. Let cool completely.
  • Combine the condensed milk and coffee in a small bowl. Whisk until smooth. 
  • Add the heavy cream to a large bowl. Using an electric mixer set to medium speed, beat until stiff peaks form.
  • Turn the speed to low and slowly pour in the condensed milk and coffee mixture.
  • Turn the speed back up to medium and beat until thickened. 
  • Using a silicone spatula, gently fold in the crushed biscotti.
  • Transfer to a freezer-safe container and freeze for at least 8 hours.



Calories: 471kcal | Carbohydrates: 46g | Protein: 8g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 121mg | Sodium: 160mg | Potassium: 273mg | Sugar: 35g | Vitamin A: 1118IU | Vitamin C: 2mg | Calcium: 181mg | Iron: 1mg