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No-Churn Coffee Ice Cream

No-Churn Coffee Ice Cream with Chocolate Sauce and Sea Salt

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Recipe Details


When it comes to ice cream flavors, we love the classics, but if coffee is on offer, we never say no. In this no-churn, super-simple recipe, espresso, heavy cream, and condensed milk come together for an insanely decadent yet cloud-like ice cream. Covered in homemade chocolate shell with a sprinkle of sea salt at the end, this dessert will brighten any day, we’re sure of it.


Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Michelle

By Chef Michelle

Nutritional info

  • Calories 280
  • Protein 4g
  • Total Carb 22g
  • Total Fat 22g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • condensed milk
    3 1/2 ounces
    condensed milk
  • espresso powder
    1 teaspoon
    espresso powder
  • heavy cream
    1/2 cup
    heavy cream
  • coconut oil
    1 packet
    coconut oil
  • dark chocolate
    2 ounces
    dark chocolate
  • Maldon sea salt
    1/4 teaspoon
    Maldon sea salt
  • aluminum tin
    aluminum tin
  • parchment paper
    parchment paper

Cooking Steps

  1. Prepare Tin and Parchment Paper

    Prepare Tin and Parchment Paper

    Reshape aluminum tin if bent. Trim parchment paper to match the size of the tin and set both aside, keeping separate.

  2. Make Ice Cream Base

    Make Ice Cream Base

    Open condensed milk and carefully stir in espresso powder to fully combine. In a medium bowl, whisk heavy cream until thickened and stiff peaks form, about 3 minutes. Add condensed milk and espresso mixture to bowl with whipped cream. Gently whisk to fully combine and thicken as much as possible (condensed milk may weigh down the whipped cream, so whisk vigorously to help it stay fluffy!).

  3. Freeze Ice Cream

    Freeze Ice Cream

    Pour ice cream base into tin and spread in an even layer. Place trimmed parchment on top of ice cream, pressing to adhere. Transfer tin to a flat surface in freezer and chill until thick and custard-like, 45-60 minutes.

  4. Make Chocolate Sauce

    Make Chocolate Sauce

    While ice cream chills, place coconut oil in a small heatproof bowl and microwave until just melted, about 30 seconds. Remove from microwave, add chocolate, and stir until chocolate has fully melted and sauce is smooth. 

  5. Plate Ice Cream

    Plate Ice Cream

    When ice cream has reached desired consistency, scoop into bowls. Drizzle over chocolate sauce and sprinkle with Maldon sea salt. Dig into your no-churn delight!

What is Plated?

  • 1. Pick chef-designed recipes.

    1. Pick chef-designed recipes.

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    2. Get your customized box.

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  • 3. Enjoy your perfect dinner.

    3. Enjoy your perfect dinner.

    Experience quality time—in the kitchen and at the table—with the people that matter most.