Q1: What is the best kind of coffee to use for ice cream?

For the best, most intense, and smoothest flavor, a high-quality instant espresso powder is the number one choice. It has a very fine texture that dissolves beautifully and a deep, rich flavor that is less acidic than many regular instant coffees. However, any dark roast instant coffee that you enjoy drinking will also work well.

2: Why is my no-churn ice cream icy instead of creamy?

An icy texture in no-churn ice cream is usually caused by one of two things. First, the whipped cream may have been under-whipped or was deflated by over-mixing. You need the air from the whipped cream to keep the texture light. Second, not covering the surface of the ice cream with plastic wrap can allow ice crystals to form on top. The high sugar and fat content in this recipe are specifically designed to keep it creamy, so be sure to use full-fat heavy cream and regular sweetened condensed milk.

Q3: Can I make this with decaf coffee?

Yes, absolutely! You can easily make a decaffeinated version of this ice cream by simply substituting the regular instant coffee or espresso powder with your favorite decaf instant coffee or espresso powder . The flavor will be just as rich and delicious.

Q4: What is the difference between using chopped chocolate and chocolate chips in ice cream?

The difference is all about the melt! Most commercial chocolate chips contain stabilizers (like soy lecithin) that are designed to help them hold their shape during baking. This means they can have a slightly waxy texture and don't melt as readily in your mouth. Real, chopped chocolate from a bar has a higher cocoa butter content and no stabilizers, so it melts beautifully and creates a wonderful texture with both tiny shards and satisfying chunks of chocolate.

Q5: Can I make this recipe dairy-free or vegan?

Yes! You can make a fantastic vegan version of this coffee ice cream. Simply substitute the heavy whipping cream with two cans of chilled, full-fat coconut cream (use only the thick, solid cream from the top of the can). Then, substitute the regular sweetened condensed milk with a can of sweetened condensed coconut milk or sweetened condensed oat milk . Use your favorite dairy-free dark chocolate.

The Best Easy 4-Ingredient No-Churn Coffee Ice Cream

An extremely simple, 4-ingredient recipe for a rich and creamy no-churn coffee ice cream with chocolate chunks. The method involves whipping cold heavy cream with instant coffee or espresso powder until soft peaks form. Sweetened condensed milk is then gently folded into the coffee-infused cream, followed by roughly chopped dark chocolate. The mixture is then frozen in a loaf pan until firm and scoopable.

Author: Grace
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 4 hours 15 minutes (includes freezing time)
Yield: 8-10 servings 1x
Category: Dessert
Method: No-Churn, Freezing
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

600 mL (about 2 ½ cups) whipping cream, cold
3 tablespoons instant coffee or espresso powder
300 mL (one 14oz can) sweetened condensed milk
100 g (about 3.5 oz) dark chocolate, roughly chopped

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Instructions

In a large mixing bowl, combine the cold whipping cream and the instant coffee powder.
Using a whisk or an electric beater, whip the mixture until it reaches soft peaks and the coffee has dissolved.
Slowly drizzle the condensed milk into the whipped cream while gently folding it in with a rubber spatula at the same time. Fold only until just combined, ensuring the mixture still holds soft peaks.
Add the chopped dark chocolate and fold just a couple of times to distribute it.
Pour the ice cream mixture into a loaf pan or other freezer-safe container.
Cover with plastic wrap, pressing it gently against the surface, and freeze for at least 4 hours, or preferably overnight.
When ready to serve, run an ice cream scoop under hot water before scooping for easier serving.

Notes

This is a no-churn recipe, so no ice cream maker is needed.
Using cold whipping cream and a chilled bowl will help the cream whip up faster.
Be careful not to overmix when folding in the condensed milk, as this can cause the whipped cream to lose its light and airy texture.
Running the scoop under hot water makes it much easier to get clean scoops of the hard-frozen ice cream.

Nutrition

Serving Size: 1/2 cup
Calories: 350-420
Sugar: 28-35 g
Sodium: 80-110 mg
Fat: 24-30 g
Saturated Fat: 15-20 g
Trans Fat: 0 g
Carbohydrates: 30-38 g
Fiber: 1-2 g
Protein: 5-7 g
Cholesterol: 80-100 mg

Find it online: https://www.eatswithsoul.com/coffee-ice-cream/