No Churn Coffee Ice Cream with a Fudge Swirl

Who doesn't love ice cream? Even my lactose intolerant husband can't deny himself this treat (with lots of Lactaid pills of course!). But, when it comes to making it at home it can be challenging. I don't want another single use appliance! I could get the KitchenAide attachment, but my freezer is made of inconveniently sized drawers that will never be able to fit that bowl! Does that mean I can NEVER make ice cream at home??

That’s a big HELL NO! Coming from the pastry kitchen, my first reaction was to make semi-freddo. That is definitely a great, no churn ice cream, BUT they’re very “stepp-y” and require a fair amount of skill. I’m in no way saying it’s not worth learning how-to, I’m just saying we’re going to start a little easier at first ;)


No-Churn Coffee Ice Cream with a Fudge Swirl


Ingredients for Fudge Swirl

  • 1/4 cup plus 2 tablespoons heavy cream
  • 1 tablespoon unsalted butter
  • 1/4 cup granulated sugar
  • 2 tablespoons packed light brown sugar
  • 1/8 teaspoon fine salt
  • 1/2 teaspoon vanilla extract
  • 1/2 cup semisweet chocolate chips
  • Ingredients for Ice Cream

Ingredients for Coffee Ice Cream

  • 2 Cups + 2 tablespoons heavy cream
  • 5 teaspoons espresso powder
  • 1 (14 ounce) can sweetened condensed milk



1.     Fudge Sauce: Bring the heavy cream, butter, both sugars, salt, and vanilla extract to a boil in a medium sauce pan.

2.     Pour liquid over the chocolate in a small bowl and let sit. After three minutes, stir the mixture until it forms a smooth fudge. Set aside and let come to room temperature.

3.     Ice Cream: Warm two tablespoons of heavy cream in a small bowl. Stir in the espresso powder until fully incorporated. Set aside.

4.      Whip the heavy cream to stiff-peak (the whip cream will be able to stick straight up and not fall) in a stand mixer.

5.     Whisk the sweetened condensed milk and espresso mixture into the whip cream. Make sure not to over whisk by stopping as soon as all the ingredients are fully incorporated.

6.     Pour one third of the cream mixture into an 8x4 bread pan and spread evenly. With a spoon, dollop one third of the fudge sauce on top of the cream mixture. Make sure to spread out the dollops and then with a spoon swirl the fudge into the cream. The trick here is to not spread too much so that you have defined sections of fudge.

7.     Repeat this process two more times with the remainder of the ingredients. Freeze for 5 hours or overnight. Scoop and enjoy!

Extra Tip! I love topping mine with candied or toasted almonds.