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Coffee ice cream in a sugar cone.
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5 from 1 vote

No-Cook Coffee Ice Cream

No cook ice cream makes things simple. You don't have to worry about getting scrambled eggs in them. This coffee twist makes the perfect treat.
Prep Time5 mins
Chill30 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 122kcal


  • 4 cups Raw Milk/Cream from an unshaken gallon jar of whole raw, milk with creamline still at the top
  • 3/4 cup organic cane sugar or sugar of choice
  • 1 tbsp vanilla pull out the good stuff if you have it!
  • 4 egg yolks
  • 1 tbsp instant coffee.


  • In a big glass measuring cup, gently pour in 4 cups of cream/milk (without stirring it first). This gives you mostly cream with some milk as well.
  • In a small bowl, beat egg yolks. Add to the milk.
  • Whisk in sugar, coffee, and vanilla until sugar is dissolved, about 15 seconds.
  • Immediately pour into your ice cream maker (my "freezer bowl" lives in the freezer awaiting ice cream making!) If for some reason you are side tracked and your cream/milk mixture OR your freezer bowl sits out for more than 15 minutes, re-chill them before proceeding or you'll have runny ice cream.
  • Churn to your ice cream maker's specifications- mine is 30 minutes.
  • When it's done, immediately enjoy, or scoop into freezer safe containers and freeze until ready.


Makes 2 quarts.
If you don't have raw milk, you can use 2 cups whole milk and 2 cups heavy whipping cream.


Calories: 122kcal | Carbohydrates: 17g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 73mg | Sodium: 38mg | Potassium: 130mg | Sugar: 17g | Vitamin A: 218IU | Calcium: 100mg | Iron: 1mg