Ice cream Recipes

Homemade Coffee Ice cream

3 Mins read
HOMEMADE COFFEE ICE CREAM

Let’s try something new and different. This Homemade Coffee ice cream is creamy, tasty and amazing.

This recipe is grouped into options. For those not having an ice cream maker, you can still have your ice cream with no difficulty.

You can make the dessert with instant coffee, espresso, or regular coffee grinds.

 

TRY OTHER YUMMY ICE CREAM

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FAQS

What can I substitute for instant coffee in a recipe?

You can use espresso powder in place of instant coffee.

Does coffee ice cream keep you awake?

Use decaffeinated instant coffee if you want to sleep. If you use caffeinated coffee, it will effect your ability to fall asleep.

 

EQUIPMENT

measuring spoons

measuring cups

ice cream maker

ice cream storage container

Ice cream scoop

fine mesh strainer

 saucepan

Electric hand mixer

 

 

USING AN ICE CREAM MAKER

INGREDIENTS

1/4 teaspoon salt

4 egg yolks(Optional)

1 cup heavy cream

1/4 cup  Instant coffee or Expresso powder

2 cups whole milk/half half

1 cup granulated sugar

1 teaspoon pure vanilla extract

 

 

DIRECTIONS ON HOW TO MAKE HOMEMADE COFFEE ICE CREAM

On a medium heat, pour half and half in a saucepan and put it in a saucepan.

Add in sugar and salt, whisking to dissolve sugar.

Separate white egg from yolk. Beat egg yolks in a small mixing bowl, add a moderate amount  of the warm mixture to it and whisk to combine. Afterwards, add that mixture to the half and half on the stovetop.

Whisk in coffee granulates until dissolved.

Cook over medium-low heat stirring constantly until the mixture thickens slightly or until it reaches 170 degrees F. Remove from fire and set aside

Pour the heavy cream into a bowl with a fine mesh strainer on top of the bowl.

Strain the custard into the heavy cream. Discard what is left on the strainer.

Add vanilla extract to mixture and stir to combine.

Transfer to an airtight container and cool completely in the fridge (preferably overnight).

Pour mixture into an ice cream maker and churn until frozen (about 30-40 minutes).

Transfer to an airtight container and freeze completely

Store coffee ice cream in a freezer for up to 3 months.

 

 

NO CHURN COFFEE ICE CREAM(NO ICE CREAM MAKER)

INGREDIENTS

300ml  double/whipping  cream

1/2 can condensed milk

2 tablespoons instant espresso powder

2 tablespoons water

 

 

DIRECTIONS

Place all equipment and cream in fridge before beginning process

In a bowl, dissolve coffee powder in water to form a thick paste

Whisk cream in a bowl until it reaches soft peaks forms using an electric hand mixer

Fold in your condensed milk. Mix until well incorporated

Add in your coffee paste. Mix together until combined.

Transfer to an air tight container and freeze for 3-4 hours.

 

HOMEMADE COFFEE ICE CREAM

Homemade Coffee ice cream

You can make the dessert with instant coffee, espresso, or regular coffee grinds.
Course Dessert

Ingredients
  

  • 1/4 teaspoon salt
  • 4 egg yolks Optional
  • 1 cup heavy cream
  • 1/4 cup Instant coffee or Expresso powder
  • 2 cups whole milk/half half
  • 1 cup granulated sugar
  • 1 teaspoon pure vanilla extract

Instructions
 

  • On a medium heat, pour half and half in a saucepan and put it in a saucepan.
  • Add in sugar and salt, whisking to dissolve sugar.
  • Separate white egg from yolk. Beat egg yolks in a small mixing bowl, add a moderate amount  of the warm mixture to it and whisk to combine. Afterwards, add that mixture to the half and half on the stovetop.
  • Whisk in coffee granulates until dissolved.
  • Cook over medium-low heat stirring constantly until the mixture thickens slightly or until it reaches 170 degrees F. Remove from fire and set aside
  • Pour the heavy cream into a bowl with a fine mesh strainer on top of the bowl.
  • Strain the custard into the heavy cream. Discard what is left on the strainer.
  • Add vanilla extract to mixture and stir to combine.
  • Transfer to an airtight container and cool completely in the fridge (preferably overnight).
  • Pour mixture into an ice cream maker and churn until frozen (about 30-40 minutes).
  • Transfer to an airtight container and freeze completely
  • Store coffee ice cream in a freezer for up to 3 months.

 

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