Coffee Choc Chip No Churn Ice Cream

Coffee Choc Chip No Churn Ice Cream


20 mins (plus 6 hours or overnight chill)




1 pint

You'll only need 5 ingredients to make our easy homemade coffee ice cream recipe. My Kitchen Drawer has come up with a scoop that's packed with flavoursome coffee and topped with chocolatey crunch. Our easy 5 ingredient coffee ice cream recipe

300ml double cream

175g condensed milk

2 tablespoons instant coffee powder

Double shot of Whittard Monsoon Malabar Dark Roast

100g dark chocolate chopped

  1. Pour the double cream into a large bowl and whisk together until soft peaks form. Add the condensed milk and whisk it through.
  2. Add the instant coffee powder and double shot of coffee and whisk them into the cream and condensed milk until you have a gorgeous coffee coloured smooth and thickened mixture.
  3. Add ¾ of the chopped dark chocolate and fold them through.
  4. Pour the ice cream into a container such as a 2lb loaf tin or a ice cream tub and top with the remaining chopped dark chocolate.
  5. Freeze for 6 hours or overnight.
  6. Serve in a waffle cone or a bowl topped with a sprinkle of shaved chocolate.

Discover & Explore