Coffee Ice Cream with Cacao Nibs (No-Churn)


My favorite flavor:) Ground cacao nibs adds texture and deep cocoa flavor, it really complements the  intense coffee taste of the ice cream.

I don’t recommend it for kids, let’s not start them early on coffee. 😀 I didn’t let my 13-year old son have any of this because this is so good, he might start asking for a Starbucks coffee  drink. I told him to wait until he’s done growing…when he turns 18 😀

I made him strawberry ice cream instead.

Coffee Ice Cream with Cacao Nibs (No-Churn)
  • 1 can condensed milk (14 oz)
  • 3 Tablespoons instant coffee powder
  • 2 cups heavy cream
  • pinch of salt
  • ¼ cup ground cacao nibs
  1. Dissolve coffee powder in 1 tablespoon warm water. Put condensed milk in a bowl, add coffee.
  2. Put heavy cream in the bowl of your mixer. Whip cream until firm peaks form.
  3. Fold the condensed milk into the whipped cream until well combined. Add pinch of salt and ground cacao nibs and fold until evenly incorporated.
  4. Transfer into a freezer-proof container; cover and chill for at least 4 hours.
  5. Enjoy!

whip heavy cream until firm peaks form
combine condensed milk and coffee mixture and whipped cream
fold in the ground cacao nibs
transfer to a freezer-safe container and chill for at least 4 hours
Enjoy! Don’t take too much photo like I did…or you’ll end up with an ice cream soup 😀


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