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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.
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!
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.
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.
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.
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.
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!
Looking for other homemade ice cream recipes? Here are a few ideas:Â
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
Servings: 12
Calories Per Serving: 367 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 1/2 cups heavy cream
- 3 tablespoons instant coffee
- 3/4 cup sweetened condensed milk
- 1 tablespoon vanilla extract
- 1-2 tablespoons Kahlúa (optional)
- 1/2 teaspoon flaky salt
- 1 1/2 cups fudge brownie chunks
- fudge sauce, warmed, for swirling (optional)
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!
I can not wait to try this but I don’t have instant coffee. Is there a substitute?
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
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 (:
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
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.
Thank you so much Jessica! xTieghan
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!
Thank you so much Mahima! I am really glad this turned out so well for you! xTieghan
This was so good and so easy to make!!
Thank you so much Michelle! xTieghan
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?
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
What kind of instant coffee do you use? Wood Starbucks’ Via coffee work?
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
BOMB
Thank you! xTieghan
Do you know what would the conversion be if I only had instant espresso? Thanks!
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
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?
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
WOW! I LOVE THIS RECIPE!
Thank you so much Clare! xTieghan
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
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
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)?
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
Question re the brownies in the recipe – I only have unsalted butter so how much salt should I add to the recipe to compensate?
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
I cannot wait to make this. My mouth is watering just looking at the pictures. I know what I will be doing this weekend.
Thank you Karen! I hope you love this!! xTieghan