I’m thrilled to share this simple yet indulgent coffee ice cream recipe that I recently tried — it’s smooth, creamy, and full of rich coffee flavor. It’s one of those no-churn desserts that feels fancy but is incredibly easy to make. Homemade Coffee Ice Cream

Why You’ll Love This Recipe

I love this recipe because it’s so easy and satisfying. With just a handful of ingredients, I get a creamy, café-style ice cream that tastes like it came from an ice cream shop. The heavy cream and sweetened condensed milk create that silky texture, while the instant coffee gives it a deep, aromatic kick. It’s perfect for coffee lovers like me who want a refreshing yet energizing treat.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

2 cups heavy cream
1 cup sweetened condensed milk
2 tbsp instant coffee (or about ¼ cup strong brewed coffee, cooled)
1 tsp vanilla extract
½ tsp cinnamon (optional)

Directions

In a small bowl, dissolve the instant coffee in a bit of heavy cream (or use the cooled brewed coffee).
Add the sweetened condensed milk, vanilla extract, and cinnamon (if using). Stir until well combined.
In another large bowl, whip the remaining heavy cream until stiff peaks form.
Gently fold the whipped cream into the coffee mixture in two additions, keeping as much air as possible for a fluffy texture.
Pour the mixture into a loaf pan or freezer-safe container and smooth the top.
Cover with plastic wrap directly on the surface, then seal with a lid or foil.
Freeze for at least 6 hours or overnight until firm and scoopable.

Servings and Timing

This recipe makes about 8 servings.

Prep time: 15 minutes
Freeze time: 6 hours (or overnight)
Total time: 6 hours 15 minutes

Variations

Mocha version: Add ¼ cup melted chocolate or chocolate chips.
Nutty flavor: Stir in ⅓ cup chopped almonds or hazelnuts before freezing.
Extra-strong coffee: Increase the instant coffee to 3 tbsp for a bolder taste.
Caramel swirl: Swirl in caramel sauce just before freezing.
Dairy-free option: Use coconut cream and sweetened condensed coconut milk instead of dairy.

Storage/Reheating

I keep my homemade ice cream in a sealed freezer container, where it stays fresh for up to 2–3 months. For the best texture, I take it out of the freezer about 5 minutes before serving so it softens slightly. Avoid thawing and refreezing multiple times to maintain that creamy consistency.

FAQs

What kind of coffee works best?

I prefer instant coffee for convenience, but instant espresso gives a stronger, richer flavor.

Can I use brewed coffee instead?

Yes, but make sure it’s strong and cooled before mixing. Too much liquid can make the ice cream icy.

Do I need an ice cream maker?

No, this recipe is completely no-churn. I just whip, fold, and freeze — that’s it.

How can I make it extra creamy?

Using full-fat heavy cream and sweetened condensed milk ensures the creamiest result. Don’t skip whipping the cream properly.

Can I add mix-ins?

Absolutely! I love adding chocolate chunks, cookie pieces, or caramel drizzle to make it more indulgent.

Conclusion

I really enjoy making this homemade coffee ice cream because it’s easy, delicious, and tastes like a treat from a coffee shop. Every scoop is rich, smooth, and full of coffee flavor — a perfect dessert for coffee lovers like me.