No Egg Coffee Ice Cream
This No Egg Coffee Ice Cream is a creamy, rich, and bold-flavored dessert made without eggs or an ice cream maker! With just a few simple ingredients like heavy cream, sweetened condensed milk, and strong coffee, you can create a silky-smooth frozen treat perfect for coffee lovers. No custard, no fuss—just pure indulgence!
Equipment
- (1) Mixing Bowl – To mix the ingredients
- (1) Electric Mixer or Hand Whisk – To whip the cream
- (1) Spatula – For folding the ingredients
- (1) Measuring Cups & Spoons – To measure ingredients accurately
- (1) Freezer-Safe Container with Lid – To store and freeze the ice cream
Ingredients
- 2 cups heavy cream cold
- 1 cup whole milk
- 1 can 14 oz sweetened condensed milk
- 2 tablespoons instant coffee or ½ cup brewed espresso cooled
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Optional Add-ins:
- ½ cup chocolate chips
- ¼ cup caramel sauce for swirling
- ½ teaspoon cinnamon for a spiced twist
Instructions
Step 1: Prepare the Coffee Mixture
- If using instant coffee, dissolve it in 2 tablespoons of hot water and let it cool. If using brewed espresso, ensure it’s cold before mixing.
Step 2: Whip the Heavy Cream
- In a large mixing bowl, whip 2 cups of heavy cream using an electric mixer until soft peaks form. This should take about 2–3 minutes on medium speed.
Step 3: Mix the Base Ingredients
- In another bowl, whisk together the sweetened condensed milk, whole milk, vanilla extract, salt, and cooled coffee mixture until well combined.
Step 4: Fold the Mixture
- Gently fold the coffee mixture into the whipped cream using a spatula. Be careful not to over-mix, as you want to keep the airiness of the whipped cream.
Step 5: Freeze the Ice Cream
- Transfer the mixture into a freezer-safe container, smooth the top, and cover with plastic wrap or a lid to prevent ice crystals from forming.
- Freeze for at least 6 hours or overnight for the best texture.
Step 6: Serve & Enjoy!
- Let the ice cream sit at room temperature for 2-3 minutes before scooping. Serve as is, or add your favorite toppings!
Notes
- Dairy-Free Option: Substitute coconut cream for heavy cream and almond or oat milk for whole milk.
- Stronger Coffee Flavor: Use espresso powder instead of instant coffee for a bolder taste.
- Storage Tip: Keep in an airtight container to prevent freezer burn. Ice cream stays fresh for up to 3 weeks.
- Mix-in Ideas: Try chopped nuts, crushed Oreos, or a swirl of Nutella for extra flavor!