No Churn Java Chip Ice Cream
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
This no churn ice cream takes no time to prepare and tastes even better than the store bought version. Adapted from Fresh April Flours.
  • 2 and ½ tablespoons instant coffee
  • 2 Tablespoons warm water
  • 2 cups (16 ounces) heavy cream
  • 1 can (14 ounces) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • ¼ cup semi-sweet chocolate, chopped to desired thickness (save some for the top of the pan)
  • ¼ cup chocolate covered espresso beans, chopped to desired thickness
  1. Combine instant coffee with warm water in a small bowl until dissolved.
  2. Using a stand mixer or hand blender, whip heavy cream until soft peaks form. (About 3-4 minutes.)
  3. While heavy cream is whipping, combine sweetened condensed milk, vanilla extract, salt and coffee in a medium size bowl. Stir together. Add chocolate chips and chocolate covered espresso beans.
  4. Fold whipped cream gently into sweetened condensed milk mixture.
  5. Pour the ice cream into a loaf pan or freezer-safe container, sprinkle with leftover chocolate. Freeze for about six-eight hours, or overnight.
Recipe by Gourmet Gab at