Are you a coffee lover looking for a quick, easy homemade ice cream recipe? Look no further than this no-churn coffee ice cream! Made without eggs and with just a few simple ingredients, this creamy and delicious treat is perfect for summer days. So put on a pot of coffee and get ready to indulge in this heavenly dessert, or is it a sin to have coffee and coffee ice cream?
Table of contents:
- Equipment required
- Ingredients required
- Procedure
- Step-by-step pictures
- Video Tutorial
- FAQ
- Recommended recipes
- Recipe Card
There are links on this site that can be defined as affiliate links. As an Amazon Associate, I earn from qualifying purchases.
What equipment do I need to make a no-churn coffee ice cream recipe without eggs?
A set of teaspoons and tablespoons
This stainless steel measuring spoon set is perfect. I use the one that my pastry college provided to me. I did use the plastic ones, but let me tell you, yes, they may look boring, but stainless steel is best for long-term and safe use.
Big Bowl
I use big bowl because, when I shoot videos, it reflects the light, and you also get to see all the ingredients. It can also be used in the microwave.
Weighing Scale
Not everything good is costly, weighing scale is perfect for weighing all your recipes. I have been using this one for 6 years, and then it broke because I dropped it by mistake. You would think I bought one after that, but no. I decided to use a tape and kept using it for 6 more months until it finally gave up, and I had to buy another one.
Spatula
Trust me when I say you need silicon spatula. It’s the best thing ever! Nothing, I repeat, nothing can clean your bowl the way a spatula cleans it. Also, bonus points: it’s heat resistant, dishwasher safe, and has no cracks and crevices, so it’s easy to clean.
Cake Loaf Tin
This cake tin is perfect for freezing your ice cream; more importantly, it is the perfect size for this recipe.
Electrical Beater
I couldn’t find the model that I use because my electric beater is quite old. You can buy this one; I think it does a good job.
Balloon Whisk
This balloon whisk has a good grip and rounded tip for better whisking. I don’t use this because I already got balloon whisks when I got my toolkit from college, but this one’s a good whisk.
What ingredients do I need to make a churn coffee ice cream recipe without eggs?
Whipped cream
The first ingredient in this recipe for coffee ice cream is whipped cream. I have used soy-based whipping cream for this recipe. Whipped cream is the main component that gives this ice cream its creamy and smooth texture. Whipping the cream incorporates air into it, making it fluffy and light. When we mix the whipped cream with the other ingredients, it gives the ice cream a velvety texture. The fat in the cream also helps to stabilize the ice cream by creating a protective barrier around the ice crystals, preventing them from freezing into big size ice crystals and giving the ice cream a grainy texture.
Condensed milk
The second ingredient is condensed milk. Condensed milk is thick and sweetened milk that is made by removing most of the water from regular milk. It is used in this recipe because it gives the ice cream its sweetness and creamy texture. Condensed milk has a high sugar content, which helps to keep the ice cream soft and scoopable, even when frozen. The high sugar content helps to lower the freezing point of the ice cream mixture, preventing it from becoming too hard in the freezer.
Coffee decoction
To make this coffee ice cream recipe, you need coffee decoction. What is that? Let me explain. It’s coffee powder mixed with hot water to create a thick, dark coffee paste. Also, I found this brand that sells filter coffee decoction, so if you use this, you can make your filter coffee decoction at home. I mean…damn!
Crushed biscuits
Now, I know some people like creamy ice creams; I love contrasting textures. If you are like me, go ahead and crush some biscuits and add it to the ice cream mixture. I bought some Osmania biscuits (I am a sucker for these biscuits), crushed and added it to the ice cream.
When these three basic ingredients, i.e., whipped cream, condensed milk, and coffee decoction, are mixed, they create a perfect balance of sweetness and creaminess that makes this coffee ice cream recipe with no eggs irresistible. Plus, the recipe is so easy to make that you don’t need an ice cream maker! Just mix the ingredients, freeze, and enjoy.
How to make a churn coffee ice cream recipe without eggs?
Let’s make a Coffee decoction.
Start with the coffee decoction. So that by the time you finish the other steps, the decoction has got adequate time to cool down.
- Heat the water adequately (I mean quite hot, almost boiling).
- Add the coffee powder and stir quickly to dissolve.
- It will look like it won’t mix, but keep mixing.
- Do not add extra water, or it will freeze and create ice crystals and ruin your ice cream texture.
Let’s whip the cream.
Now whip the whipping cream to soft peaks. A tip from my side: I place the beater as well as the bowl in the refrigerator for half an hour before whipping, as I stay in a very warm area.
Whipping cream should be stored in the freezer. Before using, place it in the refrigerator to thaw. You will get the best results if you use cold whipping cream and the beater is kept at a medium speed. A high speed will create bigger air bubbles, which will not be stable and may deflate when you fold the cream with other ingredients.
Mix all ingredients
- Add condensed milk to the whipping cream.
- Add the decoction and the crushed biscuits to the whipped cream mix.
- Now, using a spatula, gently fold it into the whipping cream.
- Line a loaf tin using parchment paper.
- Pour the entire mix into it.
- Cover and place it in the freezer for 12 hours.
To scoop out the ice cream, take a glass of hot water. Dip your ice cream scoop in it and scoop out beautiful coffee ice cream! Enjoy! I know you will love this and will be making it again and again, because it is that good, okay!!
Step-by-step pictures on how to make no-churn coffee ice cream without eggs:
Make it with me- Video Tutorial
Frequently Asked Questions about no-churn coffee ice cream.
Is this a no-churn coffee ice cream recipe?
Yes, this is a no-churn coffee ice cream recipe.
Can I use regular coffee instead of coffee liquor in this recipe?
No, regular coffee will have an excess amount of water that will hamper the texture of the ice cream.
Can I substitute the condensed milk with almond milk for a vegan option?
No, you cannot substitute condensed milk with almond milk, as it will not give the right consistency and sweetness to the ice cream. You can use the creamy part of coconut milk.
Can I use a different type of cookie or biscuit in place of the Osmania biscuit in this recipe?
Yes, you can use a different type of cookie or biscuit in place of the Osmania biscuit in this recipe.
How long does it take to freeze the coffee ice cream?
It usually takes around 8-12 hours to freeze the coffee ice cream.
Can I add other mix-ins, such as chocolate chips or nuts, to the ice cream mixture?
Yes, you can add other mix-ins, such as chocolate chips or nuts, to the ice cream mixture.
Are there any other no-churn ice cream recipes using coffee that I can try?
Yes, you can check out my no-churn mango ice cream recipe over here.
Can I make this ice cream ahead of time and store it in the freezer?
Yes, you can make this ice cream ahead of time and store it in the freezer for up to a month.
Can I use coconut whipped cream instead of heavy cream for a vegan option?
Yes, you can use coconut whipped cream instead of heavy cream for a vegan option.
How to store this ice cream?
Store the ice cream in an airtight container in the freezer for up to a month.
Most loved recipes from the blog:
[ CLICK ON THE IMAGE FOR THE RECIPE]
No churn coffee ice cream recipe without eggs
Learn how to make a delicious no-churn coffee ice cream without eggs in just a few simple steps. Perfect for hot summer days!
Ingredients
- Whipping Cream: 200 grams
- Condensed milk: 200 ml
- Coffee decoction: 10 gm
- Water: as required
Directions
- Step 1 Start off with the coffee decoction. So that by the time you finish the other steps, the decoction has got adequate time to cool down.
- Step 2 Heat up the water adequately (I mean quite hot, almost boiling), add the coffee powder, and stir quickly to dissolve. It will look like it won’t mix but keep mixing. Do not add extra water. This excess water will freeze up and create ice crystals and ruin your ice cream texture.
- Step 3 Now whip the whipping cream to soft peaks. A tip from my side, I place the beater as well as the bowl in the refrigerator for half an hour before whipping, as I stay in a very warm area.
- Step 4 Whipping cream should be stored in the freezer. Before using, place it in the refrigerator to thaw. You will get the best results if you use cold whipping cream and the beater is kept at a medium speed. A high speed will create bigger air bubbles which will not be very stable and may deflate when you will fold the cream with other ingredients.
- Step 5 Add condensed milk to the whipping cream.
- Step 6 Add the decoction and the crushed biscuits to the whipped cream mix.
- Step 7 Now using a spatula, gently fold it into the whipping cream.
- Step 8 Line a loaf tin using parchment paper.
- Step 9 Pour the entire mix into it.
- Step 10 Cover and place it in the freezer for 12 hours.
- Step 11 To scoop out the ice cream, take a glass of hot water. Dip your ice cream scoop in it and scoop out beautiful coffee biscuit ice cream! Enjoy!
- Step 12 I know you will love this and will be making this again and again, because it is that good, okay!!
MADE THIS RECIPE?
Tag @alishasdessertsafari on Instagram and hashtag it #alishasdessertsafari
Don’t forget to Subscribe to get new recipes every week because you will love them!
Follow me on social media to get more BTS, baking tips, launches, and daily updates.
I hope you found my post “No churn coffee ice cream recipe without eggs” helpful. If you have any queries, feel free to post them in the comments below.
Thank You.
