How to Make No-Churn Coffee Ice Cream (No Machine, No kidding) by Cleo Coyle

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Like a sweet, cold edible coffee, the flavor of our favorite beverage permeates this no-machine ice cream. It's a smooth, cooling treat in the summer heat...

This "no-churn" recipe is 
Click here for the Free Recipe PDF.

incredibly easy to make, requires no cooking, no eggs, and no machine. Yet it yields creamy, smooth, amazingly delicious results. 

To download our recipe now in a PDF document, click here.

To see the rest of this post and its foodie photos, scroll down or click here or on the Read More link below. 

~ Cleo Coyle, author of The Coffeehouse Mysteries



Cleo Coyle writes two
bestselling mystery
 series with her husband.
To learn more, click here.

A Recipe Note from Cleo

☕ While many no-churn recipes exist, they are not all equal. I experimented with the most common recipes until I found my own version, one that delivers an outstanding coffee ice cream.

This no-machine version is economical, takes up little room in my freezer, and the way it is frozen (in 9 x 5 bread loaf pans), reminds me of the amazing gelato shops of Italy. I hope you enjoy it as much as Marc and I do!

~ Cleo 



To download a free PDF
of this recipe that you can
print, save, or share, click here



☕ Cleo's No-Churn Coffee Ice Cream

Makes a little over 1 quart, about 5 cups

2 cups Heavy Cream (or Heavy Whipping Cream)
1 (14 ounce) can Sweetened Condensed Milk (about 1-1/4 cups)
2/3 cup evaporated milk (or one 5-ounce can)
1 Tablespoon instant espresso powder (*see my note at end)
1/2 teaspoon pure vanilla extract

Directions: In a chilled metal, glass, or ceramic bowl, beat heavy cream with an electric mixer until thickened. (Do not create whipped cream, simply beat it until it resembles thickened white gravy.) Add the sweetened condensed milk, evaporated milk, instant espresso powder, and vanilla. With the mixer on low, blend the mixture well until smooth.



Pour the blended mixture into a 9 x 5 metal loaf pan. Why? Because a metal pan will conduct the cold better than a plastic container.



Do not fill the pan to the very top. Here’s why. You'll need to stretch a sheet of plastic wrap across the top of the pan, keeping the plastic from touching the ice cream itself. Place the pan in the freezer for 8 to 12 hours. By then, the entire pan should be ready to serve and enjoy! 



To store, you can scoop the ice cream into a re-sealable plastic container, or you can continually re-wrap the metal pan in plastic wrap to prevent freezer burn.



Click to learn more.
*Espresso powder note: In baking and cooking, good quality instant espresso powder produces better flavor than instant coffee or coffee crystals, which is why I recommend using instant espresso instead of instant coffee for your recipes. The brand I use is Medaglia D'oro because it delivers the instant espresso in fine powder form, which dissolves beautifully into batters. All is not lost if you have only instant coffee crystals or your instant espresso brand comes in crystal rather than powder form. For best flavor in those cases, whisk the crystals into a small amount of the evaporated milk until completely dissolved before using in this recipe.







Eat (and read) with joy!

New York Times bestselling author
of The Coffeehouse Mysteries and
Haunted Bookshop Mysteries



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