No-Churn Kahlua Chip Ice Cream
Yield: approximately 1 quart
No-Churn Kahlua Chip Ice Cream is fun to make and oh so delicious to eat—and no fancy ice cream maker is required!  


  • 2 cups heavy whipping cream
  • 1 (14-ounce) can sweetened condensed milk
  • 3/4 cup plus 2 tablespoons milk, divided use (nonfat is fine…that’s what I use)
  • 2 tablespoons instant espresso powder
  • 2 tablespoons Kahlua
  • 1 teaspoon vanilla paste (may substitute an equal amount of vanilla extract)
  • 1/8 teaspoon kosher salt
  • 4 ounces milk or dark chocolate, chopped


  1. In a small bowl, stir the espresso powder into the 2 tablespoons milk to dissolve. (You could stir the espresso powder into the Kahlua, but it’s easier to see when it’s dissolved in the milk.)
  2. In a medium bowl, combine the sweetened condensed milk, 3/4 cup milk, Kahlua, vanilla, salt, and the espresso/milk mixture. Set aside or cover and refrigerate until ready to proceed.
  3. Pour the heavy cream into the bowl of a stand mixer fitted with the whisk attachment (or use a hand held electric mixer). Whip the cream until stiff peaks form. (This takes about 2 minutes in my stand mixer.)
  4. Fold the sweetened condensed milk mixture into the whipped cream, adding the chocolate chunks at the end. I find that a whisk will do this most effectively. You want to be careful not to totally deflate the cream. That said, it will become soupier. This is okay. I stop mixing when I still see some pea-size pieces of whipped cream.
  5. Fold in the chocolate.  (Chocolate covered coffee beans would be a nice option for those who enjoy.) Spoon the ice cream into a freezer-safe container and freeze for at least 6-8 hours. (No churn flavors without alcohol are usually ready within 6 hours. The addition of alcohol causes the ice cream to freeze more slowly.) Once the ice cream has been frozen overnight, it’s best to let it soften at room temperature prior to scooping. Homemade ice cream tends to freeze harder than store-bought varieties due to the absence of stabilizers.


  • When whipping cream, maximum volume will be achieved if starting with a cold bowl and beaters. If I’m thinking ahead, I combine the sweetened condensed milk mixture in advance and refrigerate that, too, although this is not required. Also, place a metal or freezer-safe glass dish (a loaf pan works well) in the freezer while you’re assembling your ingredients. The ice cream will freeze more effectively when transferred to an ice-cold container.
  • I adore the addition of chocolate but keep the amount reasonable so that there is plenty of creaminess amidst the chunks. Feel free to adjust to your preference and reserve a small amount to sprinkle on top if you’re going for the pretty factor. Although tempting to add more Kahlua, a little goes a long way.

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