No Churn Ice Cream – Coffee & Chip Ice Cream


This one is a tasty treat!


2-3 TBsp instant coffee granules (I used 3)
2 cups heavy cream, cold (this is 2 of the pint sizes)
14 oz can sweetened condensed milk
1 Cup milk or dark chocolate, coarsely chopped (you can use chocolate chips if you wish)
Optional Additions: 1/2 cup chocolate covered espresso beans / 2 TBsp Kahlua


  1. In a small bowl, dissolve coffee granules in 1/4 cup (60ml) of hot water set aside.
  2. Using a handheld or stand mixer, whip the heavy cream to stiff peaks.
  3. Then add the sweetened Condensed milk and the coffee and whisk until fully combined. Fold in chocolate.
  4. Transfer to a loaf pan or a freezer container (2.2 quarts) Place in freezer for at least 6 hours.


  • This recipe makes approximately 1/2 gallon of ice cream.
  • The ice cream can be stored in the freezer for months. Just make sure it’s in an airtight container to prevent freezer burn.
Scroll to Top