Calling all coffee lovers! If you’re craving a cool treat that’s easy to make at home without the need for a fancy ice cream machine, look no further. Our Coffee Chocolate No-Churn Ice Cream recipe is a game-changer. 

With a rich coffee flavor and a decadent chocolate sauce swirl, this homemade ice cream is sure to become a favorite.

Ingredients you’ll need for this Chocolate Coffee Ice Cream Recipe

This No Churn recipe needs only a few simple ingredients, found in any grocery store. Here’s a list of ingredients:

• Semi-sweet Chocolate. It is used to make a rich chocolate ganache swirl.
• Heavy whipping cream. Acts as both the base of the ice cream and combines with chocolate for the ganache, providing creaminess.
• Sweetened condensed milk. Sweetens the ice cream while helping achieve a smooth texture.
• Pure vanilla extract. Enhances the flavor of the ice cream.
• Instant espresso powder. Adds a bold coffee flavor to the ice cream base.
• Salt. Balances sweetness and intensifies flavors in the ice cream.

Take a look at the recipe card at the bottom of this post for the full recipe.

Add-ons and substitutions

Add-ons:

• Chocolate Chunks: Fold in some dark chocolate chunks or mini chocolate chips for extra chocolatey goodness and texture.
• Chopped Nuts: Mix in chopped nuts like almonds or walnuts for added crunch.
• Cookie Crumbles: Mix your favorite cookies into the ice cream for a cookie dough-like flavor.

Substitutions:

• Milk Chocolate: Substitute semi-sweet chocolate with milk chocolate for a sweeter ganache.
• Almond Extract: Substitute vanilla extract with almond extract for a nuttier flavor.
• Sea Salt: Use sea salt instead of regular salt for a subtle hint of saltiness.

How to make this Mocha Ice Cream

Chocolate Swirl:

Chop the semi-sweet chocolate into small, uniform pieces and place them in a heatproof medium bowl.

In a small saucepan, heat the heavy whipping cream over medium heat until it just begins to simmer. Don’t let it boil, or it might curdle, affecting the texture of your ganache.

Pour the hot cream over the chopped chocolate. Let it sit for 2 minutes, covered, to allow the heat to melt the chocolate.

Gently whisk the mixture until the chocolate is completely melted and the ganache is smooth and glossy. Set aside.

No Churn Coffee Ice Cream:

Pour the heavy cream into a large bowl. Use a stand mixer or handheld mixer to beat at high speed until soft peaks form. Soft peaks mean the cream holds its shape but gently flops when lifted. 

Then, add the sweetened condensed milk, espresso powder, vanilla extract, and salt. Mix well until the instant coffee granules dissolve and the mixture becomes smooth.

At this point, you can do a taste test and see if you want to add more coffee or any optional add-ons.

In a loaf pan or any freezer-safe container, add half of the coffee ice cream mixture. Then, swirl half of the chocolate ganache mixture onto the top. Use a knife to create a marble effect.

Next, layer the remaining homemade coffee ice cream mixture on top, and swirl the remaining chocolate ganache over it, creating a marbled pattern.

If using a loaf pan, cover it with plastic wrap to prevent ice crystals from forming. For an airtight container, use the lid.

Place the container in the coldest part of your freezer and freeze for at least 6 hours or until the ice cream freezes completely.

Expert Tips

• When heating the cream for the ganache, avoid boiling it to prevent scorching or curdling. Heat the cream just until it starts to simmer, then pour it over the chopped chocolate for optimal results.
• Start with cold heavy cream and freeze your beaters and mixing bowl beforehand. This helps speed up the whipping process and ensures a smoother texture.
• Beat the heavy cream until soft peaks form for a creamy texture and soft-serve consistency. If you prefer a firmer texture, continue beating until stiff peaks form.
• Experiment with different add-ins like chocolate chips, nuts, or crushed cookies for added texture and flavor diversity.

Frequently Asked Questions

What is the difference between an ice cream maker and no-churn ice cream?

The main difference between an ice cream maker and no-churn ice cream is the equipment and method used. Ice cream makers require a machine to churn the mixture while it freezes, resulting in a smoother texture. No-churn ice cream, on the other hand, doesn’t need any special equipment; you simply mix ingredients like whipped cream and sweetened condensed milk together. 

While the texture may not be as smooth, it’s still creamy and delicious, making it quicker and easier since you skip the churning step.

Is churning necessary for ice cream?

Churning is not necessary for making ice cream because you can create delicious ice cream using the no-churn method. With no-churn ice cream, you can achieve a creamy texture without the need for specialized equipment like an ice cream maker. By simply mixing ingredients like whipped cream and sweetened condensed milk, you can still enjoy homemade ice cream with minimal effort and great flavor.

How long does the ice cream need to freeze before it’s ready to serve?

The ice cream should be frozen for at least 6 hours or overnight to ensure it’s fully set and ready to enjoy.

Can I substitute instant coffee for the espresso powder?

Yes, instant coffee can be used as a substitute for espresso powder. However, keep in mind that it may alter the intensity of the coffee flavor in the ice cream.

What happens if my chocolate ganache seizes?

If chocolate seizes while making ganache, don’t panic. Simply take it off the heat and slowly mix in warm liquid like heavy cream or melted butter until it starts to smooth out. You might need to gently warm it up a bit if it’s still lumpy. 

Keep stirring until it becomes smooth and glossy again. Adjust the thickness by cooling or adding more liquid. If there are still tiny lumps, you can strain it. Just remember, while you can fix it, the texture and taste might change a bit.

Follow this link if you’re looking for more Frozen dessert recipes, or click the links below for some Coffee recipes you might like:

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