This no-churn coffee ice cream turns the irresistible combination of espresso and chocolate ganache into a spectacular frozen treat.
Adapted from Jessie Sheehan | Snackable Bakes | Countryman Press, 2022
I’m not sure no-churn ice cream gets more heavenly than this combo of espresso and chocolate. And although I originally intended to call for store-bought hot fudge sauce in this recipe, the ganache here is so easy and so texturally perfect for swirling, that it just elevates this simplest of chilly treats into something worth writing home about (or at least texting or DMing . . .)
No-churn ice cream requires whipped cream, so you will need to pull out your stand or hand mixer for this recipe—but for out-of-this-world ice cream that doesn’t require an ice cream maker, I think you’ll agree, it’s 100 percent worth it.–Jessie Sheehan
No-Churn Coffee Ice Cream FAQs
Espresso powder is made from coffee beans that have been darkly roasted and then ground, brewed, dried, and then ground again into a fine powder.
You can, depending on your tastes or what you have in the pantry. Just know that any substitutions are going to affect the final product. A dark roast instant coffee will give you nearly the same results as espresso powder, but the ice cream may not have much of the richly roasted flavor of espresso. If caffeine is a concern, you could also substitute decaffeinated instant coffee.
Using regular coffee grounds (instead of instant) may suit you as well in a pinch, but we don’t recommend it. You’ll need to grind any unbrewed regular coffee grounds until they’re very, very fine, and then add 1 tablespoon at a time, tasting as you go. The unbrewed grounds may impart a much stronger (potentially too strong) coffee flavor.
This ice cream stands alone as a fantastic dessert, mid-day treat, or late-night snack – but we think plopping a hefty scoop atop a warm brownie would be absolutely out of this world.
No-Churn Coffee Ice Cream
In this no-churn ice cream recipe, which is made without eggs, homemade coffee ice cream gets a boost from a rich chocolate ganache swirl.
Make the ganache
Place an 8 1/2- by 4 1/2-inch (21- by 11-cm) metal loaf pan in the freezer.
Microwave the chips, heavy cream, and salt together in a medium, microwave-safe bowl on high for one to two 30-second bursts, stirring after each, until melted and smooth. Let cool to room temperature on the counter, stirring periodically, while you make the ice cream base.
Make the ice cream
In a large bowl, whisk together the sweetened condensed milk, vanilla, and salt. In the bowl of a stand mixer fitted with the whisk attachment, whisk together the heavy cream and espresso powder on medium to medium-high speed until stiff peaks form, 3 to 6 minutes.
Gently fold the whipped cream into the milk mixture in two installments then place the bowl in the freezer to chill for 30 to 40 minutes. (This initial freezer-time helps set the ice cream so when you swirl in the ganache it stays swirly— and we’re all about the swirl, am I right?)
After 25 minutes, scrape half of the ice cream into the chilled pan, then evenly dollop half of the ganache over the top and swirl it with a paring knife. Repeat with the remaining ice cream and ganache. The pan will be quite full.
Tightly cover in plastic wrap and freeze for 3 1/2 to 5 1/2 hours, depending on how soft you like your ice cream (I’m partial to soft here, in case you were wondering). If frozen solid, let rest briefly on the counter until scoopable. Keep the ice cream, wrapped, in the freezer for up to a week.
Serving: 0.5cupCalories: 460kcal (23%)Carbohydrates: 36g (12%)Protein: 7g (14%)Fat: 33g (51%)Saturated Fat: 21g (131%)Polyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 93mg (31%)Sodium: 301mg (13%)Potassium: 378mg (11%)Fiber: 1g (4%)Sugar: 33g (37%)Vitamin A: 1122IU (22%)Vitamin C: 2mg (2%)Calcium: 195mg (20%)Iron: 1mg (6%)
Recipe Testers’ Reviews
Originally published June 9, 2022
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