A no churn recipe for the most delicious White Russian ice cream that tastes like coffee and cream, flavored with coffee liqueur, espresso powder and vanilla. Whether you love the taste of coffee, or you’re a fan of White Russian cocktails, this creamy coffee flavored ice cream is the perfect cold treat for summer.
You might also love these high altitude recipes for chocolate Kahlua and cream cake, coffee and walnut cake, and chewy coffee blondies.
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Why You’ll Love This Recipe
Quick and Easy. You don’t even need an ice cream maker to make a yummy batch of homemade ice cream. The ice cream comes together fast, and the hardest part is just waiting for it to freeze until you can scoop it.
Tastes Like a Cocktail. If you saw my chocolate Kahlua and cream cake last week, you might remember that I made it for my husband’s birthday. He loves White Russians, so I made him this White Russian ice cream for Father’s Day, which we enjoyed affogato style (hot coffee poured over ice cream) with Father’s Day breakfast. Serve the cake and ice cream together for one seriously delicious dessert!
Make it Non-Alcoholic. If you want the flavor of coffee ice cream without the alcohol, simply leave out the Kahlua or coffee liqueur, and double or triple the espresso powder.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Kahlua. You can use Kahlua or any brand of coffee liqueur.
- Espresso Powder. Instant espresso or coffee powder deepens the flavor of the coffee. I use Medaglia D’Oro Instant Espresso Coffee.
- Vanilla Extract. Flavor.
- Sweetened Condensed Milk. This gives the ice cream its sweetness, and keeps it smooth and creamy.
- Sour Cream. Adds a bit of tang to balance the sweetness of the condensed milk.
- Salt. Enhances the flavors and balances the sweetness.
- Heavy Whipping Cream. The high fat content makes a smooth, rich and creamy ice cream.
Instructions
- In a bowl, whisk together the Kahlua, espresso powder and vanilla, until the espresso powder is dissolved.
- Whisk in the sweetened condensed milk, sour cream and salt, until smooth and combined.
- In a separate bowl, use an electric mixer to whip the cream until soft, fluffy peaks form that hold their shape. Fold half the whipped cream into the Kahlua mixture, until combined, then fold in the rest of the whipped cream.
- Spread the mixture in a lidded, freezer safe container. Freeze until firm enough to scoop, at least 8 hours, or overnight.
Frequently Asked Questions
How long does homemade ice cream last?
Homemade ice cream is best eaten within about 2 weeks.
Can I make White Russian ice cream without the alcohol?
For a non-alcoholic version, just leave out the Kahlua, and double or triple the espresso powder for a deliciously creamy coffee ice cream.
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No Churn White Russian Ice Cream
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Electric Mixer (Stand or Hand-Held)
Ingredients
- ¼ cup Kahlua or coffee liqueur
- 1 tbsp instant espresso powder
- 2 tsp vanilla extract
- 1 can (14 oz) sweetened condensed milk
- ½ cup full fat sour cream
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- 2 cups cold heavy whipping cream
Instructions
- In a bowl, whisk together the Kahlua, espresso powder and vanilla, until the espresso powder is dissolved.
- Whisk in the sweetened condensed milk, sour cream and salt, until smooth and combined.
- In a separate bowl, use an electric mixer to whip the cream until soft, fluffy peaks form that hold their shape. Fold half the whipped cream into the Kahlua mixture, until combined, then fold in the rest of the whipped cream.
- Spread the mixture in a lidded, freezer safe container. Freeze until firm enough to scoop, at least 8 hours, or overnight.
Delicious and so easy to make!