No-Churn Coffee Ice Cream



  • 1 Tsp Vanilla Extract

  • 2 Cup Heavy Cream

  • 14 Oz Condensed Milk

  • 1/3 Cup Extra strong brewed coffee (chilled)

  • 2 Tbsp Kahlua Liquor

  • 1/4 Tsp Sea Salt


  1. Start by whisking together vanilla, condensed milk, coffee, kahlua liquor, and salt in a large bowl.

  2. In your mixer whip heavy cream until it forms light peaks.  

  3. Whisk in 1/2 of the whipped cream to the coffee mixture. Add the remaining whipped cream and fold in to the rest of the mixture. 

  4. Pour mixture into a chilled metal loaf pan, cover and freeze, until solid and scoopable. (minimum 6 hours) 

I've also stored the ice cream in a freezer-safe glass container and the consistency didn't change much.