Homemade Coffee Ice Cream: Easy Steps

Homemade Coffee Ice Cream: Easy Steps

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Hello friends! Luke’s birthday is today (Happy Birthday, Luke) and I wanted to make something sweet. Luke is a big coffee drinker so I went with a coffee ice cream.

Makes 2L, contains dairy/lactose and caffeine.

Ingredients/What You Will Need

• Ice cream maker (make sure you put your bowl in the freezer overnight if required)
• Steel mixing bowls
• Whisk
• 2L airtight container
• 600 mL of thickened cream (also known as heavy cream)
• 1 cup of milk (I use skim milk)
• 3/4 cup of caster sugar
• 2 tsp vanilla
• Dash of salt
• 1 cup brewed coffee – (I used DC coffee, stove-top grind, brewed in a French Press). Make coffee in advance and place it in the fridge to cool down before use. You can also use any type of coffee, e.g., instant, coffee beans, etc.

Method

1. Pour thickened cream into a steel bowl and whisk in sugar.
2. Add in 1 cup of milk, salt, and 2 tsp of vanilla
3. Add in 1 cup of chilled brewed coffee and combine
4. Cover bowl with glad wrap/cling wrap and chill in the fridge for 1 hour
5. Pour mixture into ice cream maker and churn for 30 minutes (or according to ice cream maker instructions)
6. Once churned, you can either serve as soft serve immediately or freeze for 4-5 hours
7. Enjoy

Pro Tip: To further enhance coffee notes, you may like to add in chocolate, cinnamon, cardamom, or caramel. Coffee ice cream also pairs well with a Tawny Port. You can also use normal white granulated sugar in ice cream bases but caster sugar is finer so dissolves faster.

Let me know if you tried this recipe!

Ash xx