A while back I made a delicious concoction involving Frangelico and coffee. Soon after I was contacted by the nice folks at Frangelico to create a recipe, which I said yes to immediately, because I love baking with their liqueur. Prior to my frozen drink, I had actually only used Frangelico in baking and cooking, and worked at a coffeehouse that made a delicious Bundt cake involving the hazelnut liqueur, dried cherries, and espresso.
I thought of re-creating that, but instead decided since it is almost summer, ice cream might be a much better idea. And, I made the right choice.
No-Churn Coffee and Frangelico Ice Cream Recipe
This ice cream is a no-churn variety, which means you don’t need an ice cream maker (yeah!). It’s slightly adapted from everyday food.
It is smooth and creamy, with a light coffee and hazelnut flavor balanced perfectly. I also have a cacao nib cookie recipe in case you want to go the ice cream sandwich route, which is also a very tasty option.
I used cold press coffee in my ice cream, but if you don’t have that on hand, strong, cold coffee will work just fine. Use any roast that you enjoy. If you own a Pullman pan, this works nicely to freeze the ice cream in (plus it has a lid!) but otherwise a 9 x 5 loaf pan works great.
If you aren’t going to make this into ice cream sandwiches, adding cacao nibs to the base is a good idea (1/3 cup, added into the frangelico-coffee mixture). Or, you could sprinkle them on top with a drizzle of even more coffee. Also, I just discovered this homemade magic shell recipe (dark chocolate and coconut oil! That’s it!) and it’s mighty fine on top.
And so with the sunshine and the great bursts of leaves growing on the trees, just as things grow in fast movies, I had that familiar conviction that life was beginning over again with the summer. – F. Scott Fitzgerald, The Great Gatsby
More No-Churn Ice Cream Recipes:
Cacao Nib Ice Cream Sandwiches
I used my chocolate chip cookie recipe for these sandwiches. I omitted the chocolate and added 1/3 cup cacao nibs. I also used a melon baller to scoop the dough (roughly about 1 teaspoon a cookie), which created much smaller cookies. You could, of course, make them any size you’d like.
To assemble the sandwiches: I followed The Kitchn’s ice cream sandwich advice. Perfect tips and tricks.
No-Churn Frangelico and Coffee Ice Cream
- 1 can [14 ounces] sweetened condensed milk
- 2 teaspoons pure vanilla extract
- 1/4 cup Frangelico liqueur
- 1/4 cup strong cold coffee or cold press
- 2 cups cold heavy cream
- In a medium bowl, stir together condensed milk, vanilla, Frangelico, and coffee. With a stand mixer, whip the heavy cream on medium-high until soft peaks form.
- Whisk one third of the whipped cream into Frangelico-coffee mixture. Fold the remaining whipped cream into the mixture until it is incorporated. Pour into a loaf pan (see note), and freeze until firm, 6 hours [or, covered, up to 1 week].
ShiraWednesday, April 22, 2015 at 2:24 pm
This looks SO good, i’m hoping to try it this weekend! I just posted a no churn strawberry ice cream recipe on my blog the ice cream scoop if you want to check it out! Thanks for your wonderful recipes!
LaylaSaturday, March 28, 2015 at 8:43 pm
mmmmm love it!
plasterers bristolWednesday, February 25, 2015 at 11:54 am
Oh this looks so good, thanks for sharing this.
Rachel WalkerThursday, September 4, 2014 at 11:45 am
Hooray for such a delicious looking no-churn recipe!
ValerieSaturday, July 19, 2014 at 1:23 am
I made this ice cream yesterday, to go with nutella cookies – and it was simple to make, creamy and absolutely delicious, thank you!
taraWednesday, June 5, 2013 at 12:02 pm
I love ice cream sandwiches! And I love the size you’ve made them. Perfect, perfect, all around. The kick of coffee, especially.
AshleyTuesday, June 4, 2013 at 12:00 am
No churn! Yes!! Oh man, everything about this is amazing. The only thing better than chocolate chip cookies is when there is ice cream between two of them.
KathrynSunday, June 2, 2013 at 7:28 am
I feel that Frangelico is what my life has been missing all these years. I can’t believe I’ve never used it to cook with – these are inspired!
[email protected]Saturday, June 1, 2013 at 9:48 am
I love that this ice cream is no churn. I’ve never seen such a recipe and I can hardly wait to make it! I think that pan is a necessity! Beautiful post and photos as usual!
IslandSaturday, June 1, 2013 at 3:12 am
That looks so yummy. If only I could eat from the screen …
[email protected]Friday, May 31, 2013 at 10:09 pm
These are adorable- and I love it, an ice cream recipe that the common, non-ice-cream-maker-owning folk can use!
sara forteFriday, May 31, 2013 at 9:21 pm
how dreamy! I love how small they are. I mean, I’d need like six, but that just makes it more fun 😉 I need to try the no churn, so easy and one less thing to clean. I’m into it.
Sue/the view from great islandFriday, May 31, 2013 at 9:30 am
I can’t get enough new ice cream flavors—and this is truly no churn—I thought for sure you were going to use a food processor at some point!
KeziaThursday, May 30, 2013 at 3:06 pm
They look super cute, and really tasty too – I am now craving ice cream! I also made your vegan chocolate cupcakes today, they were amazing!
KaseyThursday, May 30, 2013 at 10:25 am
Yum! I love baking with Frangelico, and I must say that no-churn ice cream is quite the revelation!
Jocelyn (Grandbaby Cakes)Thursday, May 30, 2013 at 9:35 am
These ice cream sandwiches look so delish! That ice cream is seriously calling my name right now!
SophiaThursday, May 30, 2013 at 9:24 am
What a beautiful post and I like these almost bite-sized ice-cream sandwiches, very cute and moreish!
danaThursday, May 30, 2013 at 9:17 am
Love! Beautiful pictures, loved the narrative and this recipe looks dreamy. Your no churn recipe was the first one I tried so you have my full trust with this version! Looks to die for, especially in ice cream sandwich form.
WendyThursday, May 30, 2013 at 9:13 am
Brilliant! I am totally making this!!!
la domestiqueThursday, May 30, 2013 at 8:15 am
Love this post! I don’t have an ice cream maker, and so I’m very excited the recipe is no-churn. Can’t wait to make it!
bcook715Saturday, June 1, 2013 at 3:20 am
I love this post as well, it sounds yummy. Your recipe will make the perfect amount of ice cream for my family. Thank you for posting.
thelittleloafThursday, May 30, 2013 at 3:15 am
Another simply stunning post Sarah – what a perfect way to use up those chocolate chip cookies!