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
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
ice cream maker
ice cream storage container
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.
RECIPE VIDEO
Ingredients
- 300ml double/whipping cream
1/2 can condensed milk
2 tablespoons instant espresso powder
2 tablespoons water
Instructions
- 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.
Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @agameals.
Ingredients
- 300ml double/whipping cream
1/2 can condensed milk
2 tablespoons instant espresso powder
2 tablespoons water
Instructions
- 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.