No Churn Coffee Chocolate Ripple Ice Cream

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If you like coffee, you’ll absolutely love this easy recipe for creamy, no churn coffee ice cream with ripples of crunchy semi sweet chocolate.

You might also love these no churn ice cream recipes for cinnamon roll ice cream and chocolate almond ice cream.

Scoops of coffee chocolate ripple ice cream.

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Why You’ll Love This Ice Cream

Quick and Easy to Make. This recipe for no churn coffee ice cream is as easy as it gets. You’ll have it prepped and ready to freeze in 10 minutes! The hardest part is just waiting for it to freeze.

Coffee. I LOVE coffee. I’ve started my mornings with a cup of coffee since high school, and there’s nothing better than that first, scalding hot sip. I like cream in my coffee, and this ice cream flavored with espresso powder tastes just like a creamy cup of iced coffee.

So Many Good Textures. Smooth creamy ice cream and chunks of chopped chocolate keeps every bite surprising and so delicious.

See the recipe card at the end of the post for the full ingredients list and instructions.

Ingredients

Heavy Whipping Cream. Whipped cream keeps the ice cream light, fluffy and creamy.
Espresso Powder. The coffee flavor! You can use either espresso powder or instant coffee, but not regular ground coffee.
Sweetened Condensed Milk. Sweetens the ice cream and gives it a creamy, rich texture.
Vanilla Extract. Flavor.
Chocolate. You can use chocolate chips if you like, but I prefer to chop a bar of good-quality dark chocolate. Sometimes I’ll simply chop up a bar of chocolate to add to the ice cream. But by melting it first, then swirling it in, you get beautiful ripples of crunchy chocolate that are just so good.

Instructions

In a bowl, stir together the sweetened condensed milk, espresso powder, vanilla and salt.
Separately, use an electric mixer to whip the cold heavy whipping cream until soft fluffy peaks form. Fold the whipped cream into the coffee mixture.

Step 1 for making coffee ice cream - mixing ingredients.

Step 2 for making coffee ice cream - mixing ingredients.

Spread half the ice cream mixture into a freezer-safe container, and drizzle with half the melted chocolate. Add the rest of the ice cream and melted chocolate, then use a knife to gently swirl the chocolate into the ice cream.
Cover the ice cream with a lid, and freeze until firm, at least 8 hours, or overnight.

Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!

Frequently Asked Questions

Does coffee ice cream have a lot of caffeine?

Yes, the ice cream will contain caffeine since there’s caffeine in the espresso powder.

Where can I buy espresso powder?

I like to use Medaglia D’Oro Instant Espresso Coffee, since it’s easy to find at my grocery store, as well as at Target. It has a strong coffee flavor, without being bitter or acidic, with a smooth, rich flavor.

Can I use regular coffee grounds instead of espresso powder?

Espresso powder, or instant coffee, is espresso that’s been brewed and dehydrated or freeze-dried, and quickly dissolves into liquids. But ground coffee, even finely ground coffee, will not dissolve. So, no, you cannot use regular coffee grounds, since they won’t dissolve and will remain coarse and gritty in the ice cream.

Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!

Coffee ginger cake with white and brown swirled buttercream on a wood and marble cake stand. — Coffee Ginger Cake

Tiramisu cupcake next to a coffee cup that says "sweater weather". — Coffee Ginger Cake

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