Best 2 No Churn Coffee Ice Cream Recipes

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NO-CHURN VANILLA ICE CREAM



No-Churn Vanilla Ice Cream image

No special equipment is needed to make this ultra-creamy ice cream. Eat it plain or add some of our fun suggested stir-ins.

Provided by Food Network Kitchen

Categories     dessert

Time 5h15m

Yield 12 servings (6 cups total)

Number Of Ingredients 7

One 14-ounce can sweetened condensed milk
2 teaspoons pure vanilla extract or vanilla bean paste
Pinch fine salt
2 cups heavy cream, cold
Cookies and Cream: 12 chocolate sandwich cookies, crushed
Crunchy Cereal: 1 1/2 cups cinnamon crunch cereal, crushed
Cookies and Lemon: 1/2 cup jarred lemon curd and 1 cup shortbread cookies, crushed

Steps:

  • For the ice cream: Whisk together the condensed milk, vanilla and salt in a large bowl; set aside.
  • Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze, covered, until thick and creamy, like soft-serve, about 2 hours. Swirl in any desired mix-ins with a spoon. Continue to freeze, covered, until solid and scoopable, about 3 hours more.

NO-CHURN COFFEE-CARAMEL CRUNCH ICE CREAM



No-Churn Coffee-Caramel Crunch Ice Cream image

Provided by Food Network Kitchen

Time 15m

Yield 8 to 10 servings

Number Of Ingredients 6

3/4 cup sweetened condensed milk
2 tablespoons instant espresso powder
1 1/2 cups plus 1 tablespoon heavy cream
Pinch of salt
1/3 cup jarred dulce de leche, plus more for topping
1/3 cup toffee bits

Steps:

  • Whisk the condensed milk, espresso powder, 1 tablespoon heavy cream and the salt in a large bowl until smooth. (The espresso powder may look speckled.)
  • Beat the remaining 1 1/2 cups heavy cream in a separate large bowl with a mixer on medium-high speed until stiff peaks form, 1 to 2 minutes. Fold about half of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold in the remaining whipped cream until no white streaks remain.
  • Dot the mixture with the dulce de leche and sprinkle with all but a few teaspoons of the toffee bits; drag a rubber spatula through the mixture to lightly swirl.
  • Spoon the mixture into a freezer-safe 9-by-5-inch loaf pan or 2-quart baking dish. Dot with more dulce de leche and sprinkle with the remaining toffee bits; drag a rubber spatula through the top to lightly swirl. Cover with plastic wrap and freeze until firm and scoopable, at least 6 hours or overnight.

Tips:

  • Use high-quality coffee for the best flavor. A dark roast or espresso blend will give you a more intense coffee flavor.
  • Brew the coffee strong. You can use a regular coffee maker, French press, or AeroPress.
  • Let the coffee cool completely before using it in the ice cream. This will help prevent the ice cream from becoming icy.
  • Use full-fat milk and heavy cream for a richer, creamier ice cream.
  • Add a sweetener to taste. You can use sugar, honey, or maple syrup.
  • Add other flavorings, such as vanilla extract, chocolate chips, or chopped nuts, to your liking.
  • Churn the ice cream in an ice cream maker according to the manufacturer's instructions. If you don't have an ice cream maker, you can freeze the ice cream in a covered container and stir it every 30 minutes until it is firm.
  • Store the ice cream in the freezer for at least 4 hours before serving.

Conclusion:

This no-churn coffee ice cream is a delicious and easy-to-make dessert that is perfect for any coffee lover. With just a few simple ingredients, you can create a creamy, flavorful ice cream that will satisfy your sweet tooth. So next time you're looking for a refreshing treat, give this no-churn coffee ice cream a try. You won't be disappointed!

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