Bowl of coffee ice cream with a few whole beans on top.

Julia Mueller

Homemade ice cream hits the spot in the summertime, and you don’t need an ice cream maker to make it. Using a variety of milks, sweeteners and fresh ingredients, you can make ice cream to please your own personal taste and to fit your dietary restrictions. This no-churn coffee ice cream turns out sweet and creamy, with plenty of coffee flavor, and the best part: It requires only 5 ingredients and no more than 10 minutes of prep time!

Things You'll Need

Ingredients for coffee ice cream in individual containers.

Julia Mueller

Prepare for the recipe by measuring out your ingredients. You will need 1/2 cup of strong-brewed coffee, which can be saved from your morning pot of coffee. If you do not have brewed coffee on hand, you can use 2 tablespoons of dry instant coffee.

Tips

Coffee grinds are coffee grounds that have been brewed. You may omit these from the recipe altogether if you don’t have a brewed pot of coffee on hand.

Step 1: Blend Ingredients

Blender containing coffee ice cream ingredients.

Julia Mueller

Pour all of the ingredients for the coffee ice cream into a blender. Blend the ice cream base until well-combined.

Blended coffee ice cream base.

Julia Mueller

Step 2: Pour Into Freezer-Safe Container

Ice cream base being poured into a loaf pan.

Julia Mueller

Transfer the ice cream base to a freezer-safe container, such as a loaf pan. If you’d like, you can line the pan with parchment paper.

Step 3: Cover and Freeze

Pan of ice cream base covered with plastic wrap.

Julia Mueller

Cover the container with a lid or plastic wrap. Place in the freezer and freeze for 5 to 6 hours, or until ice cream is solid.

Step 4: Thaw and Serve

Scoop and container of frozen coffee ice cream.

Julia Mueller

When ready to serve, remove the container of ice cream from the freezer and allow it to thaw 5 to 8 minutes. Use an ice cream scoop to scoop and serve ice cream.

Tips

For a lower fat recipe, substitute a portion of the heavy whipping cream with half and half. Note: The ice cream will not turn out as rich and creamy.

To make this recipe dairy-free, replace the heavy whipping cream with full-fat canned coconut milk and the condensed milk with canned coconut cream. Note: The ice cream will turn out much harder with this method, so using an ice cream maker rather than a blender is recommended. You also can replace the dairy with 2 cups of soaked cashews and 1 cup of full-fat coconut milk: Blend these ingredients well to a completely creamy consistency.

Make this recipe refined sugar-free by replacing the sweetened condensed milk with another 1 1/2 cups heavy whipping cream (or 1 14-ounce can of coconut cream) and add 1/2 cup of a natural liquid sweetener, such as agave or pure maple syrup.