Easy No-Churn Vanilla Coffee Ice Cream

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Smooth and creamy no-churn ice cream infused with rich vanilla and a hint of coffee, perfect for a quick homemade frozen dessert. This American-inspired recipe, ready in about 15 minutes, layers heavy whipping cream, sweetened condensed milk, instant coffee granules into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Serves 6 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large mixing bowl, whip 2 cups heavy whipping cream with an electric mixer on high speed until stiff peaks form, about 3-4 minutes.
  2. Step 2: In a separate bowl, combine 1 can (14 oz) sweetened condensed milk, 1 tbsp instant coffee granules, 2 tsp vanilla extract, and 1/4 tsp salt. Stir until the coffee granules are fully dissolved and mixture is smooth.
  3. Step 3: Gently fold the sweetened condensed milk mixture into the whipped cream using a spatula, mixing slowly until fully combined without deflating the whipped cream.
  4. Step 4: Transfer the mixture to a loaf pan or airtight container and smooth the top with a spatula.
  5. Step 5: Cover and freeze for at least 6 hours or overnight until firm. Scoop and serve chilled.

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