Here’s a creamy and rich Coffee Ice Cream recipe that’s perfect for coffee lovers — no ice cream maker required if you prefer a no-churn version!
☕ Coffee Ice Cream
✅ Two Options:
1. Classic Custard-Based (creamiest, churned)
2. No-Churn (super easy, no machine)
🍨 1. Classic Coffee Ice Cream (Churned)
Ingredients:
- 1 ½ cups whole milk
- 1 ½ cups heavy cream
- ¾ cup granulated sugar
- 4 egg yolks
- 2 tbsp instant espresso powder (or strong brewed espresso, reduced)
- 1 tsp vanilla extract
- Pinch of salt
Instructions:
- Warm the base: In a saucepan, combine milk, cream, sugar, salt, and espresso powder. Heat until warm (not boiling).
- Temper the eggs: In a bowl, whisk egg yolks. Slowly add warm milk to yolks, whisking constantly. Return mixture to the pot.
- Cook custard: Stir over medium heat until thick enough to coat the back of a spoon (about 170–175°F / 77–80°C).
- Strain & chill: Strain through a sieve, add vanilla, then chill completely (at least 4 hours or overnight).
- Churn: Process in an ice cream maker per manufacturer’s instructions. Freeze until firm.
🍦 2. No-Churn Coffee Ice Cream (No Machine)
Ingredients:
- 2 cups heavy whipping cream
- 1 (14 oz) can sweetened condensed milk
- 2 tbsp instant coffee or espresso powder
- 1 tsp vanilla extract
- Optional: chocolate chips, crushed cookies, or caramel swirls
Instructions:
- Dissolve coffee: Mix coffee powder with a few teaspoons of hot water to dissolve.
- Whip cream: Beat heavy cream until stiff peaks form.
- Mix base: In a separate bowl, mix condensed milk, dissolved coffee, and vanilla.
- Combine: Fold whipped cream into the coffee mixture gently.
- Freeze: Pour into a loaf pan, cover, and freeze for at least 6 hours or overnight.
☕ Optional Add-Ins:
- Swirl in fudge, Nutella, or caramel
- Add chopped chocolate or toffee
- Top with crushed biscotti or espresso beans
Would you like a mocha version with chocolate blended in?