No Churn Chai Coffee Ice Cream

Chai Coffee Ice Cream - Homemade No Churn
Chai Coffee Ice Cream No Churn Homemade


  • ¼ cup strong Copper Cow Chai Coffee (see recipe for brewing tips)

  • 1 ¼ cups heavy cream - cold

  • ⅔ cup sweetened condensed milk (or about 5 Copper Cow Coffee Classic Creamers)

  • ½ tsp cinnamon

  • ¼ tsp ground ginger

  • ¼ tsp ground cardamom

  • ¼ tsp ground clove

  • Dash of allspice

  • Dash of nutmeg

  • Optional: 1 tbsp instant coffee granules if you prefer a stronger coffee flavor

* Note: feel free to add more or less of the spices depending on your personal preference. You can also use a pre-blended chai spice or pumpkin pie spice mix in place of the individual spices.


Step 1

Brew your Chai Coffee extra strong by using a very small amount of hot water (filling the pour-over filter approximately 2 times to get ¼ cup). Less water is key to creating a creamy texture while still getting that delicious coffee flavor! Allow the coffee to cool fully.

Step 2

Once coffee has cooled, combine all ingredients in a large bowl and use an electric mixer to whisk until soft, airy peaks form. Don’t worry if it’s a bit runny - it’ll still get thick and creamy in the freezer!

Step 3

Pour mixture into a loaf pan or large freezer-safe container and cover.

Step 4

Place in the freezer for at least 6 hours or overnight. Scoop and enjoy!

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