COFFEE ICE CREAM RECIPE

upside down ice cream cone in a dish with melting coffee ice cream

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!

Prep Time 15

Freeze Time 6

Total Time 6 15

Servings Servings

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!

Notes

Try making your own sweetened condensed milk from scratch by following this easy recipe.

To enhance the coffee flavour, you can increase the amount of instant coffee granules to 3 tablespoons if you prefer a stronger taste.

For added texture, consider folding in some chocolate chips or finely chopped chocolate before freezing.

Allow the ice cream to sit at room temperature for a few minutes before scooping to make it easier to serve.

Nutrition