Kona Coffee Liqueur Ice Cream

September 29: International Coffee Day

Ethiopia, Colombia, Jamaica, Indonesia, Vietnam. These are some of the countries that are world famous for producing fine coffee. The United States ranks in the top 10 in many coffee polls, thanks in part to Hawaii’s contribution! Kona (Big Island) is the most popular but there are coffee plantations and estates on the other Hawaiian Islands.

We proudly put Hawaiian coffee in recipes that call for this ingredient. That way we feel like we are supporting America and Hawaii’s local economy while adding a touch of aloha to our dishes. In our no churn coffee ice cream, we add a double dose of Kona coffee in the recipe by dissolving Kona coffee crystals in Kona coffee liqueur. It is onolicious!

Enjoy no churn Kona coffee liqueur ice cream on International Coffee Day!



  • 1-2 teaspoons instant Kona coffee crystals
  • 1 teaspoon vanilla, hot water or Kona coffee liqueur
  • 1 can (14 ounces) sweetened condensed milk
  • 2 cups heavy whipping cream, whipped
  • a few drops of brown food coloring/paste (optional)


In a small cup, dissolve the coffee crystals into liquid (vanilla, water or liqueur). Blend well with the sweetened condensed milk.

In a mixing bowl, beat the heavy whipping cream until peaks form. Fold in the whipped cream into the condensed milk mixture. Add a bit of brown food coloring (optional). Place in a loaf container, cover and freeze overnight.


  • Hawaii is only one of two states in America that grows coffee commercially. California is the other state. Georgia is in the early stages of experimenting with coffee growing. Puerto Rico, a U.S. territory, has had a coffee plantation for some time.
  • Check out our other Kona coffee recipes: cupcakes, cheesecake and cookies, oh my!
  • Search our blog for other no-churn ice cream recipes under our Theme Menu option.