Description
This homemade Coffee Ice Cream recipe delivers a rich and creamy dessert infused with a bold espresso flavor. Perfect for coffee lovers, it features a simple blend of heavy cream, whole milk, sugar, and instant espresso powder. Churned to smooth perfection, it offers a delightful treat without the use of eggs or complicated steps.
Ingredients
Scale
Ice Cream Base
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 2 tablespoons instant espresso powder
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Instructions
- Combine Ingredients: In a medium bowl, whisk together the heavy cream, whole milk, and sugar until the sugar is fully dissolved, ensuring a smooth base.
- Add Coffee & Flavorings: Stir in the instant espresso powder, vanilla extract, and salt. Continue whisking until the coffee granules are completely dissolved and the mixture is smooth and even.
- Chill Mixture: Cover the bowl and refrigerate for at least 2 hours to ensure the mixture is very cold, which is key for proper churning and texture.
- Churn the Ice Cream: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20 to 25 minutes, until the ice cream is thick and creamy.
- Freeze Until Firm: Transfer the churned ice cream to an airtight container and freeze for 2 to 4 hours, or until firm enough to scoop comfortably.
Notes
- For a stronger coffee flavor, increase the espresso powder by an additional 1 teaspoon.
- This ice cream pairs wonderfully with chocolate chips or a swirl of fudge, which can be added during the last few minutes of churning.
