Coffee ice cream that’s no-churn, filled with fudge brownie bits & chocolate-covered espresso beans.
This post may contain affiliate links, please read the privacy policy for details. // This post is sponsored by Papanicholas Coffee. All opinions are my own.
no-churn coffee ice cream
Hellooooo! 🙂 I’m back with another recipe for my fellow coffee lovers. Today I’ve got a no-churn coffee ice cream for you, meaning you don’t need an icecream maker to make it – just a hand mixer or stand mixer, a few ingredients and a loaf pan.
why you’ll love this no-churn coffee ice cream:
- Coffee-infused ice cream. We’re infusing the heavy cream with coffee so you get a *ton* of delicious coffee flavor in every bite.
- No churning required. aka no fancy equipment needed.
- Fudge brownies & espresso beans. We’re making our own fudge brownies (that stay soft when frozen!) to throw into this ice cream, along with some chocolate covered espresso beans.
papanicholas coffee
My favorite brand of coffee is PapaNicholas Coffee, so it’s perfect that I get to work with them! I use their coffee beans every single day and am so happy to be able to spread my love of their coffee to you. Today I partnered up with PapaNicholas Coffee for this super easy and delicious no-churn coffee ice cream and used their French Roast Coffee which is smooth with robust notes of dark chocolate & molasses. I can’t recommend them enough, so please be sure to check them out! You can find their website by clicking here. And if you do end up purchasing their coffee be sure to use code FRESH20 which will get you 20% off any of their coffee!.
expert baking tips
Weigh your ingredients:
My recipes are all written in grams because it is the most accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements and therefore can not guarantee your recipe will come out how mine did. Here is my favorite kitchen scale.
The secret to crackled brownie tops
The secret to getting those perfectly crackled tops in this small batch brownie recipe is all in the eggs, sugar, and chocolate. We’ll beat the egg with the sugar vigorously for 1 minute – this will add air into the batter, which will cause the brownies to rise, then fall while baking – leading to that perfectly crackled top. Also note that I’ve found that chocolate chips make a more prominent crackled top than chocolate bars.
How to get perfect brownie slices
Brownies and bars can be annoying to cut, especially when they start dragging the batter and it seems like half of the brownies have ended up on your knife! To get perfect brownie cuts, get a clean knife and a tall glass of hot water. Dip the knife in the hot water, then make a slice in the brownies. Continue dipping and slicing to be left with perfectly cut brownie slices!
How to tell when brownies are done baking
Fudge brownies are a little more difficult to tell when they’re done since they are essentially meant to be a little raw. For that reason, I definitely don’t recommend using the standard toothpick test. Instead, you’ll know that your brownies are done when the edges have fully set and the middle of the brownies just BARELY move when the pan is jiggled. You can also use a thermometer to check – the brownies are done when they are 200F / 93C in the center.
A note on oven temperature
Ovens vary and fluctuate in temperature and might not always actually be at the temperature they claim to be at. If you love to bake like I do, I highly recommend getting an oven thermometer. They are super helpful for letting you know when your oven might be lying to you! I use this one.
the ice cream cake needs time to set
The ice cream needs to set in the freezer for at least 4 hours, ideally overnight.
ingredients for no-churn coffee ice cream:
Fudge Brownie Bits:
- All purpose flour: for structure.
- Salt: helps balance and bring out the sweetness and flavor of the brownies.
- Vegetable oil: usually I opt for butter in brownies but we’re using oil in these so they stay soft when frozen in the ice cream.
- Semi-sweet chocolate: where the main flavor of these brownies comes from! I use chocolate chips as I have noticed that they are better for bringing out that crackled top when compared to using a baking bar.
- Granulated sugar: for sweetness and for locking moisture into the brownies.
- Dutch process cocoa: lends a deeper chocolate flavor to the brownies. I love using dutch process cocoa because it has a deeper and richer flavor than natural cocoa, but natural cocoa or even black cocoa powder can easily be substituted in here.
- Egg: binds the brownie batter together, adds moisture to the brownies, and is the main contributor to getting that perfectly crackled top.
No churn coffee ice cream:
- Heavy whipping cream: for fat, richness, and creaminess. Heavy whipping cream also helps to incorporate air into the ice cream like churning does, creating a lighter texture.
- Coffee grounds: for flavor. I’m using PapaNicholas French Roast Coffee here. Feel free to use your favorite coffee grounds of any flavor here!
- Sweetened condensed milk: the base of the ice cream, and for sweetening the ice cream.
- Salt: for flavor. Salt also helps lower the freezing point of ice cream.
- Chocolate covered espresso beans: for flavor.
how to make no-churn coffee ice cream:
Here’s a few images on what the process of making this no-churn coffee ice cream. You can find the full recipe at the end of this blog post!
- Make and bake the fudge brownies.
- Pour the coffee cream through a fine mesh sieve to remove the grounds, then beat it with a hand or stand mixer until stiff peaks form.
- Fold in the sweetened condensed milk, followed by the brownie bits and chocolate covered espresso beans.
- Freeze, serve, and enjoy!
tools and ingredients:
You can find all my favorite tools and ingredients that I use on my Amazon Storefront page, here!
other recipes you might enjoy:
did you make this recipe?
I’d love to see and know your thoughts! please leave a comment and review below, and tag me on instagram @freshbeanbakery. #freshbeanbakery
No-Churn Coffee Ice Cream
Ingredients
Coffee Infused Cream
- 500 g heavy whipping cream (500 mL)
- 25 g coffee grounds (⅓ c.)
Fudge Brownies
- 100 g granulated sugar (½ c.)
- 1 egg
- 90 g semi-sweet chocolate chips (½ c.)
- 12 g dutch processed cocoa powder (2 tbsp.)
- 45 g vegetable oil (3 ½ tbsp.)
- 30 g all purpose flour (¼ c.)
- ¼ tsp. salt
No-Churn Coffee Ice Cream
- 500 g coffee infused cream
- ½ tsp. salt
- 1 tsp. vanilla
- 14 oz. sweetened condensed milk
- fudge brownie bits
- 110 g chocolate covered espresso beans (½ c.)
Instructions
Coffee Infused Cream
- At least a few hours before starting the ice cream, make the coffee-infused cream and brownies. For the coffee-infused cream, stir together the heavy whipping cream and coffee grounds until well combined. Cover the mixture and set it in the fridge to infuse.
Fudge Brownies
- Preheat the oven to 350°F / 175°C. Butter and line an 8×4" loaf pan with parchment paper.
- In a medium sized microwave safe bowl, melt the chocolate chips in 30 second intervals, stirring between each interval, until the mixture is completely melted and smooth.
- Add in the cocoa powder and oil and mix until smooth.
- To a separate bowl, add in the egg and sugar and whisk vigorously for at least 1 minute.
- Pour the melted chocolate mixture into the egg mixture and fold until the mixture is cohesive.
- Add in the flour and salt. Use a rubber spatula to lightly fold the flour into the ingredients just until no flour streaks remain.
- Pour the brownie batter into the prepared pan. Bake for approximately 18-20 minutes, until the brownies are set on the outsides and only ever so slightly jiggle in the middle.
- Wait for the brownies to fully cool before slicing in to them. When you're ready to slice them, slice them into 4 pieces lengthwise and 8 pieces widthwise, for a total of 32 little brownie bits.
No-Churn Coffee Ice Cream
- Line a 1 lb loaf pan with parchment paper. Set aside.
- Grab a large mixing bowl and a fine mesh sieve. Pour the coffee-infused cream through the fine mesh sieve into the mixing bowl, pressing down to get as much cream out of the grounds as possible.
- Add in the salt and vanilla. Use a hand mixer or a stand mixer fitted with the whisk attachment to beat the cream until stiff peaks form.
- Add in the sweetened condensed milk and use a rubber spatula to lightly fold the sweetened condensed milk into the whipped cream until the mixture is cohesive.
- Add in most of the brownie bits, reserving a few for the top of the ice cream, along with all of the chocolate covered espresso beans. Fold the mixture until the brownie bits and espresso beans are evenly dispered throughout the ice cream.
- Pour the ice cream into your prepared loaf pan and top it with additional brownie bits and regular espresso beans (if desired.) Cover the pan with plastic wrap and place it in the freezer to freeze for at least 4 hours, ideally overnight.
- Scoop, serve, and enjoy!