This luscious no-churn coffee ice cream is incredibly creamy and packed with deep coffee flavour. You don’t need an ice cream machine to make it — just a few simple ingredients and a little patience for a smooth, scoopable dessert.
Inspired by the sweet, condensed-milk-laced Vietnamese iced coffee (cà phê sữa đá), this recipe uses cold-brewed milk for a rounder, less bitter coffee flavour. A small splash of neutral spirit is an optional “secret” that keeps the ice cream soft enough to scoop straight from the freezer without a long thaw. The method is straightforward and machine-free, so it’s perfect for home cooks who want rich coffee ice cream with minimal fuss.
Ingredients
Coffee: Use a medium-roast Arabica-based ground coffee for a smooth, balanced flavour. If you prefer a stronger, bolder profile try an espresso blend. Avoid overly bitter robusta beans if you want a milder finish.
Sweetened condensed milk: This is essential — it adds sweetness and body and helps create a creamy texture that resists iciness. Do not substitute evaporated milk.
Thickened cream: Use cream with about 35% fat for stable whipped texture. Lower-fat creams can make the finished ice cream icy.
Full-fat milk: Use regular whole milk (around 4% fat). Skim or low-fat milk will reduce creaminess and encourage ice crystals.
Optional secret ingredient: A small amount of vodka or another neutral 40% spirit (about 30 ml) lowers the freezing point slightly so the ice cream stays scoopable straight from the freezer. It won’t make the ice cream taste boozy when used sparingly. If you prefer not to use alcohol simply omit it — you may need to let the ice cream sit at room temperature for a few minutes before scooping.
How to make the no-churn coffee ice cream
Start by making the cold-brew coffee milk, then prepare the ice cream base.
Make the milk cold brew coffee
Add the ground coffee to the milk in a jug and stir well. Cover and refrigerate for at least 12 hours and up to 18 hours to cold-brew. This gentle extraction produces a smooth, full-bodied coffee flavour without excessive bitterness.
Line a fine strainer with a double layer of cheesecloth (or another clean thin cloth) and set it over a bowl. Pour the coffee-milk mixture through the cloth, then gently press the grounds and gather the cloth to squeeze out as much liquid as possible. You should end up with roughly ½ cup (about 125 ml) of strongly coffee-flavoured milk. Chill this thoroughly before using.
Tip: If you’re short on time, warm the milk gently with coffee and cool it fully before straining, or dissolve high-quality instant coffee in warm milk and cool completely. Cold-brew yields the smoothest flavour, but quick methods will still work.
Make the ice cream
Pour the thickened cream and sweetened condensed milk into a cold mixing bowl. Using electric hand beaters or a stand mixer, whip until soft peaks begin to form. Gradually add the chilled coffee milk in three additions, beating well between each addition so the mixture stays smooth and evenly coffee-flavoured. Avoid adding the last very sludgy bits of sediment from the bottom of the coffee vessel.
If you want the ice cream to be scoopable straight from the freezer, add the optional vodka or neutral spirit (about one shot / 30 ml) and beat briefly until soft peaks form again. Be careful not to add too much alcohol, or the mixture will not freeze properly.
Fold the mixture gently to ensure an even texture, then transfer to a freezer-safe container. Cover and freeze overnight or until firm.
Storage and serving
For the best texture and flavour enjoy this ice cream within a couple of days. It will keep for several weeks, but long storage can lead to an icier texture. If you omitted the alcohol, let the ice cream sit at room temperature for 5–15 minutes before scooping to soften slightly. Serve on its own or with whipped cream and chocolate-coated coffee beans for a decorative touch.
Recipe
No-churn coffee ice cream
This no-churn coffee ice cream yields a creamy, intensely coffee-flavoured treat without an ice cream maker.
Ingredients
- ⅓ cup plus 2 flat tablespoons (40 g) medium roast ground coffee
- 1 can sweetened condensed milk (395 g)
- 2 cups (500 ml) thickened cream (approx. 35% fat)
- ¾ cup (185 ml) full-fat milk
- 1 shot (30 ml) vodka or other neutral 40% alcohol — optional
Instructions
- Add the ground coffee to the milk in a jug, stir, cover and refrigerate for 12–18 hours to cold-brew.
- Line a strainer with cheesecloth and strain the coffee-milk into a bowl, pressing and squeezing to extract as much liquid as possible. You should have about ½ cup (125 ml) of strong coffee milk.
- In a cold bowl, combine the thickened cream and sweetened condensed milk. Whip with electric beaters until soft peaks form.
- Slowly add the chilled coffee milk in thirds, beating between each addition until incorporated. Avoid adding the last sediment-heavy sips.
- If using, add the vodka and beat briefly until soft peaks return.
- Transfer the mixture to a freezer-safe container, cover and freeze until firm, preferably overnight.
- Remove from the freezer, scoop and enjoy. If no alcohol was used, allow the ice cream to sit at room temperature for a few minutes before scooping.
Notes
This recipe makes about six servings (⅔ cup each). Nutritional values will vary by brand and portion size. For the smoothest flavour, use cold-brewed coffee milk; quick heating methods will work in a pinch but may be slightly more bitter.
