Craving a creamy treat that packs a caffeinated punch? This homemade Coffee Ice Cream Recipe is your ticket to bliss without the need for fancy equipment!
Now I know you’ve heard me say this a time or two on this blog before – which is funny enough for a person who used to own a cheesecake business – but I tell ya, I’m not a dessert person! Mind you, as I get older, it seems like I have more and more of a sweet tooth. But trust me when I say that I can literally be in a room full of cookies and cupcakes and not have a single one.
But ice cream? Ice cream just hits different. Especially when I’m in a foreign country in hotter weather than I’m used to. I swear, the only cure on days when it’s too hot to even walk down the street is an ice cream of some sort. Am I right?! I allllways have room for ice cream.
You wanna know something else as ironic as a cheesecake business owner not being a dessert person? Well, that same cheesecake business owner not being a coffee drinker who just so happens to love coffee ice cream. I mean, really. Despite never being part of 30-40% of the world’s population who drinks coffee on the daily, there’s just something about eating it (especially in ice cream form) that I can always get down with.
The best part about this homemade coffee ice cream recipe is that you don’t need an ice cream maker or any fancy kitchen gadgets to whip up a fresh batch. This coffee ice cream is sure to impress anyone you serve it to! It’s the perfect blend of creamy and caffeinated, is great on its own or served up in your favourite cone, and will have everyone asking which ice cream shop you bought it from.
And then you, yes YOU, can sit there with the biggest grin on your face as you tell them, “it’s all homemade, baby!”
WHAT YOU’LL NEED TO MAKE THIS HOMEMADE COFFEE ICE CREAM RECIPE
Who would have thought that all you need to whip up a batch of homemade coffee ice cream is 5 simple ingredients?! Let’s discuss the role of each one in a little bit more detail down below:
- Heavy Whipping Cream: The base of our no churn coffee ice cream. It whips up into a rich and airy texture, giving your ice cream that velvety smoothness we all crave. You want whipping cream that is at least 33% for best results.
- Condensed Milk: Adding sweetness and creaminess, condensed milk helps bind everything together without needing a complicated churner. Therefore, sweetened condensed milk works best in this recipe for coffee ice cream. Feeling adventurous? Try making your own sweetened condensed milk from scratch at home with just 3 simple ingredients!
- Instant Coffee Granules: These dissolve easily, infusing your ice cream with a robust coffee flavour that’s just right, whether you’re a coffee connoisseur or just love a good caffeine kick. Use 2 tablespoons for less of a coffee taste and 3 tablespoons for a stronger coffee taste.
- Hot Water: Used to dissolve the coffee granules. It ensures they blend evenly throughout the mixture, enhancing that coffee flavour in every spoonful.
- Vanilla Extract: A classic flavour enhancer that rounds out the taste profile with a touch of warmth and depth.
HOW TO MAKE COFFEE ICE CREAM (KEY TIPS)
You can find full instructions for how to make this homemade coffee ice cream in the recipe card down below, but here are a few quick tips to keep in mind:
- Chill your mixing bowl and whisk. Before whipping the cream, chill your mixing bowl and whisk/beaters in the freezer for about 10-15 minutes. Cold utensils help the cream whip faster and to stiff peaks.
- Whip the heavy cream until it reaches stiff peaks. This means when you lift the whisk or beaters, the peaks of cream should stand upright without collapsing. This ensures a creamy, fluffy texture in your ice cream. Be careful not to overbeat or the cream will break instead of stiffen. There’s a fine line here so be patient and pay attention.
Whipping cream to form stiff peaks typically takes about 3 to 5 minutes using an electric mixer on medium-high speed. The exact time can vary based on the freshness of the cream, the temperature of your kitchen, and the power of your mixer. It’s important to keep an eye on it as you whip—once you see the cream holding its shape when you lift the beaters, it’s ready!
- Dissolve coffee granules completely. Ensure that the instant coffee granules are completely dissolved in the hot water before adding them to the mixture. This ensures a smooth texture and even distribution of coffee flavour. EXTRA TIP: Use 2 tablespoons for less of a coffee taste and 3 tablespoons for a stronger coffee taste.
- Fold gently. When combining the whipped cream with the condensed milk and coffee mixture, fold gently using a spatula. This helps maintain the airiness of the whipped cream, resulting in a lighter ice cream texture.
- Freeze properly. Transfer the ice cream mixture to a container with a lid or cover it tightly with plastic wrap. Press the wrap directly onto the surface of the ice cream to prevent ice crystals from forming. Freeze for at least 6 hours or overnight for best results.
- Let it soften before serving. Before scooping, let the ice cream soften at room temperature for a few minutes. This makes it easier to scoop and enhances the creamy texture.
- Experiment with add-ins. Feel free to customize your coffee ice cream with add-ins like chocolate chips, finely chopped chocolate, chopped nuts, crushed cookies, or caramel swirls for extra flavour and texture.
FREQUENTLY ASKED QUESTIONS
Chocolate chips, finely chopped chocolate, crushed cookies, caramel swirls, and chopped nuts are fantastic mix-ins that complement the rich coffee flavour of the ice cream.
Coffee ice cream does contain caffeine, so if you’re sensitive to caffeine, it might keep you up if you eat it close to bedtime.
To store homemade coffee ice cream, it’s essential to transfer it into an airtight container, such as a freezer-safe plastic or glass container with a lid. Before sealing, press a piece of parchment paper or wax paper directly onto the surface of the ice cream to prevent ice crystals from forming. This step helps maintain its creamy texture.
Once properly sealed, place the container in the coldest part of your freezer, ideally at 0°F (-18°C) or lower. Homemade ice cream tends to be best when consumed within 1-2 weeks to preserve its flavour and texture.
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COFFEE ICE CREAM RECIPE
Ingredients
- 2 cups Heavy Whipping Cream
- 1 14 oz. can Sweetened Condensed Milk*
- 2 tbsp Instant Coffee Granules*
- 1 tbsp Hot Water
- 1 tsp Vanilla Extract
Instructions
- In a small bowl, dissolve the instant coffee granules in the hot water. Set aside to cool.
- In the bowl of a stand mixer or in a large bowl, using an electric mixer, whip the heavy cream until stiff peaks form. This will take about 3-5 minutes on medium-high speed.
- In another large bowl, combine the sweetened condensed milk, vanilla extract, and the cooled coffee mixture. Mix well.
- Gently fold the whipped cream into the coffee mixture. Use a spatula to combine, ensuring not to deflate the whipped cream.
- Fold until no streaks remain and the mixture is uniform in colour.
- Pour the mixture into a loaf pan or an airtight container. Smooth the top with a spatula. Cover with plastic wrap or a lid and freeze for at least 6 hours or overnight, until firm.
- Once frozen, let soften for a few minutes at room temperature and then scoop the ice cream into bowls or cones and enjoy!
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Notes
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