Kirbie's Cravings

No Churn Espresso Chip Ice Cream

This espresso ice cream is perfect for coffee lovers. It’s flavored with coffee and chocolate chunks and so easy to make since no machine is needed to make it. It’s a simple no-churn ice cream recipe that is ready to go in the freezer in about 10 minutes.

No Churn Espresso Chip Ice Cream ice cream cones photo

I am so ready for the long weekend. Also, I’m ready for summer and all the ice cream I plan on making and eating. Up first, this espresso ice cream with chocolate chunks. If you love coffee-flavored desserts, I think you’re going to really like this recipe.

The best part is that you don’t need a machine. This is a no-churn recipe and couldn’t be easier to make. You only need 10 minutes to make it and the hardest part is waiting for it to set in the freezer. It’s rich, creamy and decadent. Just like the kind you get at an ice cream shop but you can make it at home in no time at all.

If you’ve been following my blog you already know how much I love ice cream and I’ve shared so many recipes I wrote a whole post about how to make homemade ice cream with or without a machine. So, be sure to check it out if you want even more ideas.

photo of an ice cream scoop with No Churn Espresso Chip Ice Cream

Easy Espresso Ice Cream

One thing you don’t want your homemade ice cream to be is icy so for this coffee version, I used espresso powder. You add the powder to the heavy cream and, once it’s dissolved, you whip the two together until the stiff peaks form.

step by step photo showing how to make the ice cream

Once you’ve whipped the cream all you do is fold in condensed milk. Be sure to use a gentle hand to do this so you don’t deflate the whipped cream, you want to keep as much air in it as possible so the texture is nice and creamy.

At this point, you can fold in the chocolate chunks, too.

step by step photo showing how to fold in the evaporated milk

Freeze it overnight and the next day you have super creamy, homemade ice cream that tastes even better than store-bought. Sometimes I drizzle some chocolate syrup over mine or you can serve it in my cookie ice cream bowls for a fun summer treat.

close-up photo of two ice cream cones with scoops of No Churn Espresso Chip Ice Cream

No Churn Espresso Chip Ice Cream

Prep Time: 10 minutes
Course: Dessert
Cuisine: American
This homemade ice cream is flavored with espresso and chocolate chips. No ice cream maker needed!


  • 2 cups cold heavy cream
  • 1 tbsp espresso powder
  • 1 (14-oz) can sweetened condensed milk
  • 1 cup chocolate chips or chunks


  • Whisk together espresso powder and cold heavy cream into the mixing bowl of a stand mixer. The espresso powder should dissolve into the heavy cream. If some of it remains undissolved, it should completely dissolve once you start whipping. Using a mixer, whisk on high speed until heavy cream forms stiff peaks.
  • Pour condensed milk into a large bowl. Add in 1/3 of the whipped cream and gently fold into the condensed milk with a spatula. While the stiff peaks won't hold their form, you still want to keep as much air as possible. Fold in another 1/3. Fold in final 1/3. Pour in chocolate chips and gently stir in.
  • Pour batter into a 9 x 5 metal loaf pan. Smooth with spatula or create a pattern on top if you wish. Freeze overnight to set.

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!
No Churn Espresso Chocolate Chip Ice Cream

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10 comments on “No Churn Espresso Chip Ice Cream”

  1. Can’t believe it’s so simple and no machine is needed.

  2. This looks so delicious! I don’t have an ice cream maker at home, so I’m always happy to find a no churn recipe. Will definitely bookmark this to try later. 🙂

  3. It’s been awhile since I made no churn ice cream – this is a great flavor combination. I’v also added a splash of Kahlua to this in the past. I wish I had a bigger freezer for all of the ice cream that I want to make, heh heh.

    • I know what you mean! I have so many ideas but only so much space. So I need to finish this batch before I can make my next one!

  4. I made this recipe but with 6X the espresso powder (6 tbsp) since I was trying to make a super blod espresso ice cream and the 1 tbsp. of espresso powder disappeared into the cream without much color or smell. To balance the added bitterness I added some corn syrup (also provides elasticity). My one concern with the outcome is that it is very forward on the cream front; most ice creams taste milky and light while this is super dense and heavy, like eating real cream. I get that you need the heavy cream to whip in and retain the air for the required fluffiness, but the result is super silky and dense. Also, the amount of fat and calories is enormous, maybe 1700 calories and 120 grams of fat from just the cream plus another 1300 calories and 30 grams of fat from the condensed milk = 3000 calories and 150 grams of fat (estimated). You’d have to be disciplined and eat only a small amount of this in one sitting.

    • Keep in mind that this makes a few pints of ice cream, so even though it’s a lot of calories for the entire recipe, the calories in a single serving is about the same as your average ice cream.

      • Right, you have to realize that the heavy cream about doubles in volume when you whip it. So I think your recipe makes about three pints by volume, which by my calculation comes out to the following per pint (when you include the chocolate chunks): 79 grams of fat, 53 grams of saturated fat, 1153 calories. The standard seems to be 4 servings per pint, so that comes to 20 grams fat, 13 grams saturated fat, 288 calories – in the order of 25% higher then Ben & Jerry’s Coffee Coffee Buzz Buzz Buzz which is what I’m trying to out-coffee with a homemade version.

        To tone down the creaminess (and some of the fat) I’ve just tried a version with only a half cup of heavy cream. I’ll find out tomorrow whether that’s enough fluffiness to stand up against the condensed milk – or have I made a big frozen brick!

        A final comment is that the one tablespoon of espresso seemed to disappear into the cream, I went overboard the first time and used 6 tbls. This time I’ve gone with 3 (but with only half the heavy cream).

      • I’m curious how it turned out with less heavy cream!

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