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I took a poll on Instagram asking what kind of ice cream you wanted see this summer. This mocha ice cream won by double the votes– and let me tell you, this recipe doesn’t disappoint. This no churn ice cream takes less than five minutes to prep and tastes better than anything you’ll buy in the store! It’s creamy and smooth, with a strong coffee flavor and homemade fudge swirl to take it over the top.

Frequently Asked Questions

WHAT IS NO CHURN ICE CREAM? 

This ice cream base is made from three ingredients: sweetened condensed milk, whipped cream, and vanilla. It’s slightly sweet, a bit tangy, and a cinch to throw together. Just combine all the ingredients and stick it in the freezer until solid. No ice cream maker required. 

DO I REALLY HAVE TO LET IT FREEZE OVERNIGHT? 

Unfortunately, yes. No churn ice cream takes longer to freeze than a traditional custard ice cream. If you try to eat the ice cream before it’s fully set, it will be too soft and won’t have the same creamy quality.

How to Make No Churn Ice Cream

Step one: Whip the cream to stiff peaks

In a stand mixer fitted with the whisk attachment (or a large bowl with a hand mixer), beat the cream on medium-high speed until stiff peaks form.

Step two: make the espresso base

In a small bowl, combine the instant espresso powder and sweetened condensed milk. The powder will not dissolve fully– thats okay! Just make sure to get out any large lumps.

Step three: fold it all together

Fold together the sweetened condensed milk-espresso mixture, whipped cream, and coffee/vanilla (whichever one you’re using) extract until smooth.

step four: Layer the base and fudge

Layer the ice cream base and fudge sauce in a large insulated ice cream tub (or a large metal loaf pan). Gently swirl the fudge sauce into the ice cream but make sure not to combine it fully.

step five: freeze overnight

Freeze the ice cream overnight (at least 12 hours) before serving.

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The Recipe