No churn coffee chocolate ripple ice cream is a simple and delicious dessert that can be made without an ice cream maker. This recipe is perfect for anyone who loves homemade ice cream but doesn’t have the equipment to make it. With just four ingredients it’s fast, easy and so good!

Coffee ice cream in a loaf pan with a scoop.

I love ice cream! And of course being in Italy you can’t find better ice cream/gelato than here. But sometimes and this also includes the Italian I love to make a no churn ice cream, it’s easy and so creamy. From one of our favorite No-Churn Pistachio Ice Cream to one of his favorite Fresh Lemon Ice Cream to one of mine, Chocolate Chip Ice cream. The selection is endless!

Table of Contents

Recipe Ingredients for Chocolate Ripple Coffee Ice Cream

Cream – whole, whipping or heavy cream, cream with at least 30% fat content
Sweetened condensed milk
Vanilla extract
Coffee – strong brewed coffee or you could use espresso powder
Chocolate – good quality dark chocolate melted

How to melt Chocolate

Since I don’t have a microwave I use the Bain Marie method, I place the chopped chocolate in a bowl over a pot of boiling water, be sure that the bottom of the bowl doesn’t touch the water. Once water touches chocolate while melting it will seize and the chocolate is ruined.

Another way is with the microwave, place the chocolate in a microwave safe bowl for 20-30 seconds, then remove and give it a stir. Place the bowl back in the microwave and repeat the process of cooking for 20-30 seconds until the chocolate has melted.

What is whole cream?

Whole cream also known as heavy cream has at least 30% fat content. You can also use whipping cream which also has a high fat content.

How to make Coffee Chocolate Ripple Ice Cream

Melt the chocolate in a dish over a pot of boiling water, making sure the water doesn’t touch the bottom of the dish. Stir until smooth, let cool slightly. Set aside.

Whip cream until stiff.

In a small bowl whisk together the coffee and sweetened condensed milk.

Mixing condensed milk and coffee in a bowl.

Gently fold in the condensed milk mixture into the whipped cream and combine well.

Mixing whipped cream and sweetened condensed mixture in a glass bowl.

Transfer the mixture into a loaf pan or large freezer safe pan. Drizzle with the cooled melted chocolate, with the tip of a knife swirl to combine. Cover and freeze at least 3- 5 hours or until firm, even better to freeze over night.

The ice cream in the loaf pan before freezing.

What does no churn mean?

For most no churn ice cream, it means no ice cream maker is needed. All you really need is about 10 minutes and an electric mixer. The basic recipe uses only 3 ingredients, sweetened condensed milk, whole cream which is at least 30% fat and vanilla.

No churn vanilla ice cream is a versatile dessert that can be served on its own or used as a base for other flavors.

You can add your favorite mix-ins, such as chocolate chips, caramel, or fruit, to create a personalized treat. Additionally, this recipe can be easily adapted to create other flavors of ice cream by swapping out the vanilla extract for other extracts or flavors.

I love a scoop just as it is, but adding a drizzle of chocolate syrup, hot fudge sauce or even caramel sauce.

Ice cream in a loaf pan with a scoop on top.

How should the strong coffee be prepared for this recipe?

Ideally, you’d use freshly brewed espresso or a very strong dark roast coffee. Instant coffee can also work, but ensure it’s properly dissolved in a small amount of hot water before using it.

Why use dark chocolate and how should it be melted?

Dark chocolate contributes a rich, deep flavor that pairs well with coffee. You can use the bain marie method by placing a glass bowl over top of a pot of boiling water, making sure the water doesn’t touch the bowl above. The chocolate goes into the glass bowl and melts nicely. Alternatively, it can be melted in a microwave in short intervals, stirring between each, or in a double boiler on the stove to avoid burning.

Does the coffee need to be cooled before being added to the mixture?

Yes, the coffee should be cooled to room temperature before being added to prevent the heat from melting the whipped cream and altering the consistency of the ice cream.

Can I use milk chocolate instead of dark chocolate?

Yes, but keep in mind that milk chocolate is sweeter than dark chocolate, so it might change the balance of flavors in your ice cream, making it sweeter overall.

How do I create the ripple effect with the chocolate?

Once your ice cream base is ready, pour a layer of the mixture into your container, then drizzle a layer of the melted chocolate over it. Repeat these layers until all your mixture is used. The chocolate will freeze in thin layers, creating a ripple effect when scooped.

How long does no churn ice cream last?

The ice cream should be kept in the freezer well wrapped in plastic or in an airtight freezer safe container. It will keep for up to 2 weeks.

No churn coffee chocolate ripple ice cream is a simple and delicious dessert that you can make at home. With just a few ingredients and some freezer space, you can have a creamy treat! So why not try making your own no churn ice cream today? You won’t be disappointed! Enjoy.