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No-Churn Coffee Brickle Ice Cream

No-churn Coffee Brickle Ice Cream with rich, silky texture and an intense coffee flavor is sure to be a crowd favorite. Only 4 ingredients and 10 minutes of prep time with no churning or ice cream maker needed!
Course Dessert
Cuisine American
Keyword no-churn coffee brickle ice cream
Prep Time 10 minutes
Total Time 10 minutes
Servings 8 Servings
Calories 343kcal
Author Lalaine


  • 2 cups heavy cream, chilled
  • 1 can (14 ounces) condensed milk, chilled
  • 2 tablespoons instant coffee granules
  • 1/2 cup toffee bits


  • In a bowl, combine heavy cream, condensed milk, and coffee granules. 
  • Using a hand mixer on low speed, beat until mixture begins to thicken. Increase speed to medium and continue to beat until soft peaks form.
  • Gently fold in toffee bits, making sure not to deflate cream.
  • Transfer mixture to a 9 x 5 loaf pan. Cover with plastic film, lightly pressing film on the surface of the cream mixture.  
  • Freeze for at least 6 hours or overnight. Serve frozen.


Serving: 98g | Calories: 343kcal | Carbohydrates: 37.1g | Protein: 5g | Fat: 20.2g | Saturated Fat: 12.5g | Cholesterol: 66mg | Sodium: 122mg | Potassium: 231mg | Sugar: 36g | Vitamin A: 700IU | Vitamin C: 2.5mg | Calcium: 160mg | Iron: 0.2mg