This No-Churn Ice Cream is easy and creamy with a delicious Cappuccino flavour. A refreshing summer dessert. The perfect ice-cream for a get-together with friends.
No-Churn Cappuccino Ice Cream
No-Churn Cappuccino Ice CreamOne of my favourite Gelato / Ice Creams in Italy is a Cappuccino flavoured one and it’s called Coppa di Nonno (Grampa’s cup) and what a delicious cup of gelato it is.
Although I decided to make mine with a tasty homemade Creamy Italian Coffee Liqueur, which I shared a couple of weeks ago. And I must say the flavour is extremely close.
I also discovered that container gelato or store bought in Italy is probably better than most ice cream parlours anywhere!
My first small appliance purchase here was an Ice Cream Maker. Which I still use, a lot. But we have also come to love easy no-churn ice cream. It is also becoming quite popular here in Italy.
How to make Cappuccino Ice Cream, No-Churn
You can always make this ice cream two ways. Just be sure to make the Creamy Coffee Liqueur two days before making the Cappuccino Ice Cream.
#1
- In a large bowl add the sweetened condensed milk, whole cream and coffee liqueur.
- Beat together until soft peaks appear.
- Pour into a freezer safe container and freeze until firm.
or #2
- In a medium bowl whisk until smooth the sweetened condensed milk and coffee liqueur.
- In a large bowl whip the whole cream until thick peaks appear.
- Fold the sweetened condensed milk mixture into the whipped cream until smooth.
- Pour into a freezer safe container and freeze until firm.
If you wish you can substitute the Homemade Coffee Liqueur with a Creamy Kahlua.
What is a Cappuccino?
A cappuccino is an espresso coffee that is topped with steamed milk foam, this delicious hot beverage originated in Italy. In Italy a cappuccino is a breakfast drink that is never drunk after noon. But I won’t tell if you don’t!
How to Store No-Churn Ice Cream
No-Churn Ice cream is best stored in an air-tight container, although you can cover it with plastic wrap. Make sure the plastic is touching the top of the ice cream, this is to help prevent freezer burn and crystals. And be sure to wrap it tightly.
The ice cream will last up to 7-10 days in the freezer, although it is always best to eat it as soon as possible.
What is the difference between Gelato and Ice Cream?
Gelato is made with more milk than cream which makes it lower in fat, which actually makes it tastier.
Gelato is churned at a lower speed than ice cream, which makes it denser than ice cream. And it’s also served at a lower temperature which helps to give it that creamy texture that everyone loves.
If you served ice cream at the same temperature as gelato you would get a soupy slop, because ice cream is fattier and that makes it melt faster.
But all I can say is that we are an ice cream / gelato loving family, we can never say no to either. Whether it’s made in an Ice Cream maker such as this Easy Homemade Pumpkin Gelato or this Chocolate Nutella Gelato .
Or made as a No-Churn Ice Cream, such as my favorite Chocolate Chip or Fresh Raspberry Swirl Ice Cream or Chocolate Chip Ricotta Ice Cream or a big scoop of Baileys Chocolate Chip.
So if you are looking for a delicious No Churn Cappuccino Ice Cream with a little kick, I hope you try this one and let me know. Enjoy!
No-Churn Cappuccino Ice Cream
Ingredients
- 3/4 cup sweetened condensed milk (175 grams)
- 1 1/4 cups whole / whipping cream (300 grams)
- 4 tablespoons Coffee Liqueur
Instructions
- Make the Coffee Liqueur 2 days before making the no-churn ice cream.
DIRECTIONS #1
- Beat the sweetened condensed milk, the cream and the coffee liqueur until soft peaks appear. Then pour into a freezer safe container or loaf pan 8x4 inch (20x10 cm). Place in a large ziplock bag and freeze at least 3- 5 hours or until frozen or even overnight. Enjoy!
DIRECTIONS #2
- In a medium bowl whisk until smooth the sweetened condensed milk and coffee liqueur. In a large bowl whip the whole cream until thick peaks appear. Fold the sweetened condensed milk mixture into the whipped cream until smooth. Then pour into a freezer safe container or loaf pan 8x4 inch (20x10 cm). Place in a large ziplock bag and freeze at least 3- 5 hours or until frozen or even overnight. Enjoy!
Nutrition
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Ray says
Really easy but tasted great. Very smooth, never having used ricotta
In ice cream before , I wasn’t confident of the outcome. Tasted brilliant, I used fresh raspberries this time but will try something different each time I make it. Thank you.
Rosemary says
Hi Ray, thanks so much, yes it is a surprise on delicious it really is. Take care.
TERESA TNASSO says
Hi Rosemary! Have you personally tried the two different methods? Are there differences in the final product? Just wondering……does the first method produce a “semifreddo” type of ice-cream?
Rosemary says
Hi Teresa, yes I have tried them both, my daughter always makes it the first way, she says she is too lazy to whip the cream separately and to tell the truth there really isn’t a difference, they both come out very creamy. Although she says her way is creamier. lol.