This post may contain affiliate links, please see our privacy policy for details.

Keeping things sweet…and chill today with this No Churn Fudge Brownie Coffee Ice Cream. It’s everyone’s favorite ice cream, just made better and easier. The base is made with 5 very simple ingredients…cream, instant coffee, sweetened condensed milk, a splash of Kahlúa (only if you’d like), vanilla, and rich fudgy chunks of homemade crinkle top brownies. This creamy fudge brownie swirled coffee ice cream takes only minutes to prepare, requires zero eggs, and no fancy ice cream machine. You can’t beat this ice cream, it’s delicious and so super simple.

front on close up photo of No Churn Fudge Brownie Coffee Ice Cream in ice cream scoop

Happy Friday guys!! Crazy that we only have one Friday left this month and then it’s on to September. This summer has been so weird, but yet not bad either. Hoping you guys are still livin’ out these summer days. I know Asher will be starting school later next week. We all know that once school starts, fall will be here in the blink of an eye.

Until then, I’m focused on summer and not even thinking about pumpkin spice…

Right, right, we all know that’s a lie. I am thinking about pumpkin spice, but I will refrain from any pumpkin talk until late September. Until then, it’s ice cream season! I haven’t shared enough frozen treats this summer…that changes today with this no churn fudge brownie coffee ice cream. This ice cream is heavenly!

crumbled crinkle top Brownie Coffee Ice Cream

The idea.

So here’s the deal, like most of the world, the thought of making ice cream often sounds daunting to me. Thankfully for us, someone out there invented no churn ice cream (genius), which is really just frozen whipped cream. So maybe not technically ice cream, but it’s incredibly creamy, beyond delicious, and so easy to make.

Now the flavor? Well, that’s simple. I LOVE coffee, but what I might just love more…coffee ice cream. It’s always just so good. Like a sweetened iced latte, but creamier and better.

The only thing that could make that better? Fudge brownies of course. But with crinkly tops, because around here, that’s the only brownies we like to bake up.

Coffee Ice Cream in mixing bowl before adding brownie chunks

Here is how I do it.

Before you do anything else, you need to with bake up some brownies or pick up some of your favorites from the local bakery or grocery store. Either works, but…

You know I made my crinkle top brownies, they’re the absolute best. I knew their fudginess would be delicious when swirled into this creamy ice cream.

So bake up the brownies, let them cool, then give them a really good chopping. I like to do super small bite-size pieces.

Important note: if you’re like us…bake extra brownies! Trying not to snack while chopping is basically impossible, so keep that in mind. Also, it’s my recommendation to go heavy on those brownie chunks.

No Churn Fudge Brownie Coffee Ice Cream in mixing bowl before freezing

Once you have the brownies baked and chopped, it’s time to make some ice cream.

This is EASY.

Whip the cream with the instant coffee until you have whipped cream. Add sweetened condensed milk for sweetness, a splash of Kahlúa (if you’d like – which we do), then add plenty of vanilla for flavor.

And finally, stir in those chocolate brownie chunks.

And done, you now have no-churn fudge brownie coffee ice cream. Simply freeze the ice cream in a glass container or loaf pan. I like to use something like this nine by five rectangle loaf pan.

overhead photo of No Churn Fudge Brownie Coffee Ice Cream

One final extra special touch.

A swirl of fudge sauce on top. Completely optional and not needed, but I love the swirled look it gives the top of the ice cream.

And of course, an extra swirl of chocolate is never a bad idea, you know?

Ok, and now, you are done. Freeze, then enjoy for the remainder of these hot summer days.

overhead photo of No Churn Fudge Brownie Coffee Ice Cream

Every spoonful is rich, creamy, perfectly flavored with coffee, and full of fudgy brownies. I love the rich flavor of the coffee throughout when paired with the sweet brownie. Oh, and the pinch of flaky sea salt brings it all together in just the most perfect way.

So enjoy. And one final tip? You might want to make a double batch of this creamy delight. One for this week and one for the week ahead. It’s August, it’s hot, and homemade ice cream is the best cool down. For sure!

Have a great weekend! See you Sunday!

overhead photo of No Churn Fudge Brownie Coffee Ice Cream

Looking for other homemade ice cream recipes? Here are a few ideas: 

Fudgy Chocolate Peanut Butter Ice Cream Pretzel Cake

Malted Milk Cookies n’ Cream Ice Cream Sandwiches

No Churn Minted White Chocolate Swirled Ice Cream

Peanut Butter Brownie Ice Cream Bars

Lastly, if you make this no churn fudge brownie coffee ice cream be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

No Churn Fudge Brownie Coffee Ice Cream

Prep Time 15 minutes
Total Time 6 hours 15 minutes
Servings: 12
Calories Per Serving: 375 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Save This Recipe To Your Recipe Box

You can now create an account on our site and save your favorite recipes and access them on any device! You can keep track of your favorite recipes and generate a shopping list for recipes in your collections.

Register & Save

Already Registered? Login Now

Ingredients

Instructions

  • 1. Using an electric mixer, whip the cream and instant coffee in a large bowl until soft peaks form, 3-4 minutes. Add the sweetened condensed milk, Kahlúa (if using), vanilla, and salt. Whip until combined and fluffy. Fold in the brownie chunks.
    2. Transfer to a 9x5 inch loaf pan. Add dollops of fudge sauce, then gently swirl the fudge on top. Cover and freeze until firm, at least 6 hours.
    3. Let ice cream sit at room temperature 5–7 minutes, then scoop and enjoy!

side angled horizontal photo of No Churn Fudge Brownie Coffee Ice Cream

You May Also Like

Add a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Hey Teigan,

    Loved this recipe! But I think I overwhipped the cream and it curdled… the ice cream has an odd texture now.
    Do you know if there’s any way I can fix it.

    1. Hey Sam,
      So sorry to hear this. Did you turn it into butter? If so, there’s not much you can do at this point. xTieghan

    1. Hey Holly,
      You will want to use instant coffee granules for this recipe. I hope you love the ice cream, please let me know if you give it a try! xTieghan

  2. Just made this for my girls using Kahlua and vanilla vodka. Boozy ice cream surprise. Thanks TG again. Many happy recipes in my house

    1. Hey Susan,
      Awesome! I am so glad to hear that this recipe was enjoyed, thanks so much for giving it a try! xTieghan

    1. Hey Tracy,
      Unfortunately that will not give the same results as instant coffee. I hope the recipe turns out amazing for you, please let me know if you give it a try! xTieghan

    1. Hey Krysten,
      You could try using coconut cream and coconut sweetened condensed milk. Please note, I have not tested this so I am unsure of the results. Please let me know if you give the recipe a try! xTieghan

    1. Hey Lauren,
      Thanks so much for giving the recipe a try, I am thrilled that it worked out for you. Happy Holidays! xTieghan

  3. 5 stars
    Delicious! I should have read the comments first. Do not use ground coffee instead of instant coffee. Cost me an extra trip to the store to fix that mistake. My whipping cream and instant coffee never “peaked” using my hand mixer, but the ice cream still turned out great. Best homemade ice cream I’ve ever had.

  4. 5 stars
    This was an amazing recipe!! The ice cream turned out amazing – I couldn’t get enough of the brownie pieces with a hint of coffee!

    I actually used the ice cream to make an ice cream cake (and thankfully had some left over to indulge in its own!). Not sure how to post pictures but would love to show you how it turned out!

    1. I am so happy this recipe turned out so well for you Pj! If you have Instagram, I would love to see it there!! xTieghan

  5. Hi, super excited to try this out! Which speed would you recommend for the kitchenaid mixer? I am using speed 2, and it seems to be taking very long to form the soft peaks.

    Thank you 🙂

    1. Hey Dave,
      You can do this on a high speed. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Jimena,
      I just melt chocolate with butter or coconut oil for the fudge sauce. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  6. Made this over the holiday weekend and it was wonderful! I love coffee flavored ice cream, especially with Kahlua. I fell short one tablespoon of instant coffee, but it was still wonderful! Very refreshing.

  7. 5 stars
    Just letting you know that this ice cream turns out fantastic when its put into an ice cream machine!!! I did not whip the cream and after 20 minutes of churning I had freshly churned ice cream. The coffee flavour was perfect for my tastes at 2 tablespoons. If your going to put this in an ice cream machine I would freeze the brownies before putting them into the machine around the last 3 minutes of churning.

  8. I added the instant coffee powder to the heavy cream and it turned into a thin liquid! What do you think went wrong? Smells amazing however 🙂

    1. Hey Laura,
      Did you whip this with a mixer? It takes a little while to whip up. I hope this helps for next time! xTieghan

  9. So excited! For me it’s been all the ice cream. So this is perfect. Love all of your ice cream recipes this year!!!

    1. Hey Kim,
      I would recommend using coconut cream. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Michael,
      I haven’t tested this with dairy free whipping cream so I am unsure what the consistency would be. You could also use coconut cream, it won’t get super thick but it still works! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  10. 5 stars
    Amazing and super easy! It wasn’t even set and my husband had his spoon in it!! Thank you for sharing. Going to use the base recipe for so many other ice cream variations. <3

  11. 5 stars
    So easy & so good 😁 definitely worth making the crinkle top brownie – I only added half of the brownie that the single recipe made, so there was extra for sampling & serving on top!

  12. 5 stars
    So glad I read your blog first thing in the morning. I immediately made your brownies and was able to have the ice cream ready by 6 pm the same day. This ice cream is definitely for coffee lovers! Very strong coffee flavor. It is delicious! That said, i have to admit that I’m still partial to good ol’ custard style ice cream. For me, I think its just knowing that the eggs and half and half aren’t there that makes me miss it! Thank you so much! And PS – subbed the Kahlua for vodka. I had recently read that adding a small amount of alcohol to ice cream gives it a creamier or smoother texture.

  13. 5 stars
    I made this, this weekend and the fam LOVED it! 9.5/10 rating and they wanted to make it a keeper recipe. Very strong coffee flavor. I’m not a huge coffee person but had to try the recipe because it’s HBH. Will be keeping this for the future!
    Also I accidentally whipped the cream and sweetened condensed milk to stiff peaks and the recipe turned out just fine!

    1. Hey Jamie,
      Unfortunately the instant coffee powder is essential for this recipe. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  14. 4 stars
    Hello! First time trying this recipe out! I’m so excited! When using my mixer, the liquid never whipped like your picture shows. It was more like a water base, does this make it not turn out as well? Wondering if I did something wrong? I used regular cream, not whipping cream, does this matter? Thank you so much! I am excited to see how it turns out (:

    1. Hey Christina,
      So sorry you had issues with the recipe. It is KEY to use heaving cream and instant coffee powder, otherwise you will not get the whipped consistency. I hope this helps for next time! xTieghan

  15. 5 stars
    I knew that this would be amazing, but it came out even better than I imagined! I added Bailey’s Salted Caramel…yum!! The perfect balance of sweet and salty.

  16. Thank you for sharing this recipe! I have been wanting to make coffee ice cream for a long time and this recipe is so simple yet perfect!

  17. I’ve never had no churn, no eggs ice cream so I’m excited to try this recipe. It looks so delicious!
    One question, in the past I’ve made coffee ice cream and the coffee granules ruined the texture for me. I guess I like my ice cream smooth. So can I use prepared coffee instead or do the the granules melt without heat in somehow in this recipe?

    1. Hey Katherine,
      You are going to want to use instant coffee powder, so there will not be any large granules:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Denise,
      I get my instant coffee powder from Thrive Market. I am not familiar with Starbucks Via coffee. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Chelsea,
      So sorry but the instant coffee powder is key for this recipe, you will not get the same results with instant espresso. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  18. This is what my pregnant self has been craving! I love Kahlua, any suggestions for an alcohol free sub (to keep the taste)? Or just leave it out?

    1. Hey Katie,
      I would just omit the Kahlua. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  19. 5 stars
    Hello Tieghan,

    I am in Canada and am wondering what is the fat percentage in the heavy cream you ask for in your ice cream recipes? Here we have a regular whip cream and then a heavy cream of around 36% which is hard to find sometimes. Want to try this recipe so I thought I better ask you

    1. Hey Tanis,
      Our heavy cream has a 36%. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  20. My mouth is watering! Question for clarification – when the recipe calls for 3 T of instant coffee, is that instant coffee powder, or instant coffee liquid (i.e.,water added to instant coffee powder)?

    1. Hey Kim,
      For this recipe you will want to use instant coffee powder. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  21. Question re the brownies in the recipe – I only have unsalted butter so how much salt should I add to the recipe to compensate?

    1. Hey Aileen,
      I would add 1/4 teaspoon of salt. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  22. I cannot wait to make this. My mouth is watering just looking at the pictures. I know what I will be doing this weekend.