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Home Β» Dessert & Drink Recipes

The Best No-Churn Dairy Free Coffee Ice Cream

Published: Jun 16, 2022 Β· Modified: Dec 26, 2022 by Chef Tripti Β· This post may contain affiliate links

This dairy-free coffee ice cream is so creamy that no one would guess it's vegan; what's more, you don't even need to churn it! Just four ingredients, no specialist equipment, minimum effort, and you have this homemade coffee-flavoured ice cream. The hardest part of making this ice cream is waiting for it to freeze and eat it! So what's the secret? It uses vegan condensed milk. Vegan condensed milk adds sweetness and creaminess and eliminates the need to churn. Quite a few brands are selling vegan ice cream; however, to my dismay, I did not find anyone (in the UK) having coffee flavour. So I had to make my own and share it with you.

A scoop of coffee ice cream in a small white dish

I've also posted some other ice cream flavours for you to try. Please look at my Lilac flower ice cream and spiced ice cream. If you prefer a lolly, try my elderflower and strawberry ice lolly. You can also try my cold coffee recipe with this coffee ice cream.

Also, you MUST try my cold coffee; it uses my coffee ice cream as an ingredient. All I can say is you will not be disappointed! I will post my cold coffee on the blog very soon!

One thing to mention about my ice cream is that it will melt faster than shop-purchased ice cream because my ice cream does not contain the stabilizers that are found in shop-purchased ice cream to inhibit melting.

Jump to:
  • Ingredients
  • Instructions
  • How-To Video
  • Substitutions
  • Variations
  • Storage
  • Top tip
  • πŸ“– Recipe
  • Food Safety

Ingredients

Coffee ice cream ingredients. Annotated
  • Granulated, instant coffee
  • Vegan whipping cream
  • Vegan single cream
  • Vegan condensed milk

See the recipe card for quantities.

Instructions

A saucepan containing vegan single cream with instant coffee granules

Heat the single cream and add the granulated coffee until it has dissolved. Set aside to cool.

A rectangular plastic container with mixed coffee ice cream ingredients ready to freeze

In a freezer-proof container, pour in the cream/coffee mix, the condensed milk and the whipping cream. Mix thoroughly.

A plastic tub containing frozen coffee ice cream

Place a lid onto the container and place it in the freezer and freeze for eight hours.

A scoop of coffee ice cream on a small dish.

Scoop and serve.

How-To Video

Here is a video guide to making dairy-free coffee ice cream.

Substitutions

If not dairy-free, replace vegan condensed milk and cream with dairy. Instead of whippable cream, use whipping or double cream.

Variations

Replace coffee with any flavour of your choice. If using fruit pulp, please remember that the consistency will change as fruit has water content.

Storage

You can store this ice cream in an airtight container in the freezer for up to three months. Before scooping, give it a couple of minutes to soften.

Top tip

Instant coffee works better for this recipe as you don't need to strain or use water. Using water creates crystals when frozen.

πŸ“– Recipe

Two waffle cones containing coffee ice cream. One cone sits in a glass.

Homemade Dairy-Free Coffee Ice Cream.

Chef Tripti
No churn dairy-free coffee ice cream. Easy to make!
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 5 minutes mins
Total Time 10 minutes mins
Course Dessert, Drinks
Cuisine Modern European

Equipment

  • Digital scales

Ingredients
  

  • 370 ml Condensed Milk I used Nestle
  • 250 ml Dairy-free single cream I used Oatly
  • 250 ml Dairy-free whippable cream I used Oatly
  • 8–10 gms Instant coffee

Instructions
 

  • Heat the single cream and add the instant coffee and mix until dissolved. Set aside to cool.
  • In a freezer proof container, pour in the condensed milk, whippable cream and the coffee/cream mix. Mix thoroughly to combine.
  • Seal the container and freeze for a minimum of 8 hours.
  • Once frozen, scoop and serve.
Keyword Coffee, Coffee ice cream, Dairyfree Ice cream, Homemade Ice cream, Ice Cream, No churn Ice cream, Vegan Condensed milk, Vegan Cream, Vegan Ice cream
Tried this recipe?Please leave a review & rating
Mention @kitchenandotherstories or tag #kitchenandotherstories!

Food Safety

In a professional kitchen, food hygiene and safety are top priorities, and from the beginning of my training, I practised good habits and routines. Here are some fundamental practices to adopt in the kitchen at home.

  • Wash your hands regularly while preparing, handling and cooking food.
  • Wipe down countertops and high-contact points regularly.
  • If you cook meat and fish, do not use the same utensils on cooked food that previously touched raw meat. Use separate chopping boards for meat and fish. Wash your chopping boards immediately after use.
  • Thoroughly cook food to a minimum temperature of 165 Β°F (74 Β°C).
  • Don't leave food at room temperature for extended periods (more than 2 hours).
  • Store food correctly.

For more details on food hygiene and safety in the home, visit the UK Government's Food Standards Agency webpage.

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Blog author behind lavender plant
Chef Tripti

Hi! Tripti here. I am a Michelin-trained chef with over 20 years of experience in the industry. My mission is to help you cook fresh, nutritious food with simple recipes that deliver creativity and tasteβ€”food with heart and soul.

More about me β†’

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