A coffee expert has revealed a very simple recipe to make no churn coffee ice cream in just three simple steps.

James Carter of Coffee-Direct.co.uk revealed the delicious summertime treat can be made with just five ingredients in five minutes, and no special equipment is required.

James revealed to the Daily Mail that all you need to whip it up is double cream, condensed milk, ground coffee, vanilla extract and a pinch of salt.

Picture: Pexels

Next, all you need to do is whisk all the ingredients together until stiff peaks form.

After that all that needs to be done is freezing. First pour it into a loaf pan and cover in a plastic wrap before freezing it for at least six hours.

James added that the recipe can be easily changed to match your taste.

For a softer texture, you can add alcohol.

‘Alcohol will never freeze hard, so the consistency of your ice cream will always remain soft.

‘We recommend adding two tablespoons of coffee liqueur to the recipe for an additional coffee flavour. Don’t add too much liqueur, as too much alcohol can reduce the freezing quality.’

‘You can customise the flavour of each ice cream by experimenting with your toppings.

Photo by Markus Spiske from Pexels

‘Be creative with your choice by adding chocolate chunks, cookie dough or even cinnamon if you want a refreshing but spicy flavour,’ he added.

It’s also best to press your grounds through a fine mesh sieve before making the ice cream, and to use a dark roast if possible, James explained.

For serving the treat, James also had plenty of tips on how to make it extra delicious.

Here is how you can make no churn coffee ice cream at home in just 5 minutes.

Photo by American Heritage Chocolate on Unsplash

Ingredients (Makes 1 litre)

300ml double cream

175g condensed milk

2 tbsp ground strong coffee

1 tsp vanilla extract

1 pinch salt


1. Whisk all the ingredients together for 5 minutes until soft peaks form, and you have a gorgeous, manilla-toned airy mixture.

Photo by American Heritage Chocolate on Unsplash

2. Pour the ice cream into a loaf pan and gently cover it in plastic wrap.

3. Place it in the freezer for at least 6 hours, or until completely frozen. Letting it freeze overnight works best

‘When ready to serve, heat an ice cream scoop with hot water before scooping the ice cream out.

‘This will give you a perfect, rounded shape without any struggle.’

‘Another way to enjoy your coffee ice-cream is sandwiched between two cookies.

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