Coffee Ice Cream made in my Cuisinart ice cream maker, and made without eggs. The perfect way to use up leftover day old coffee.
Right now, I am on the train to Montreal to visit my sister.
And, to be completely honest, I am a little tipsy. One of the good (and bad) things about travelling on business class on the train is the free alcohol. And it doesn’t take much for me to be stumbling and red in the face.
Like, one Caesar and a small glass of wine. And I’m done.
So I am kinda wishing that I had some of this coffee ice cream to caffeinate me to my senses. But sadly, I left this behind in Toronto. I made this the night before I left.
Luckily, I can 100% guarantee that all none of it will be eaten by John. He is not a fan of coffee, so I get this ice cream all to myself!
This Coffee Ice Cream is what (coffee) dreams are made of. It is so rich and creamy, but with a very distinct texture that I can only find when making my own ice cream.
And this is distinct in a good way. John is now so picky about his ice cream textures, that he will only eat ice cream if I made it at home.
I spoil him rotten, don’t I? Which is why I made this ice cream JUST for me. Muahaha.
What I look for in coffee ice cream is a very subtle coffee flavour. I do not like it to overpower the ice cream, but I will add in enough so that John will stay away.
(okay, in case you think I am the worst person ever, I made him one of his favourite ice creams to hold him over while I’m away. It is also one of my favourites, but I am letting him indulge as much as he wants while I’m gone!)
If you like a stronger taste, I would suggest making it with espresso. It is on my to-do list, but I am sure it will taste fabulous!
As always, if you try this recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!
Coffee Ice Cream
Ingredients
- 2 cups whipping cream
- 2/3 cup granulated sugar
- 1 cup milk
- 2 tsp vanilla extract
- 1 cup strong brewed coffee
Instructions
- In a medium bowl, whisk together the whipping cream, sugar and milk until the sugar has dissolved. Mix in the vanilla extract and the coffee.
- Cover, and place in the refrigerator for at least 1 hour.
- Pour the mixture into your ice cream maker, and process according to manufacturer’s instructions.
- When the ice cream is done, pour into an airtight container, and freeze until ready to serve.
I’m wondering if you know how much ice cream this will make? We have a 4 quart and a 6 quart freezer. Thank you!
It makes just as much as a typical ice cream box you would get from the grocery store (I know this because I have used some of those containers to store this ice cream some times!) so around 1.5 quarts.
I’ve made this a few of times now. As is, I give it 5 stars. I experimented and added a couple teaspoons of espresso powder to the coffee to give it stronger flavor (personal taste and not a knock on the original recipe). I also tried heating the coffee to a really high temperature and dissolving the sugar in the hot coffee to make a syrupy mixture (thank you high school science teachers), cooling the coffee, and then stirring everything together. I now give it 5.1 stars. Note: I had plenty of time to allow the coffee to cool before mixing it into the dairy products. Mixing the sugar into the dairy works perfectly fine.
Thanks for giving us this great recipe.
This makes me so happy to hear! I am going to have to try it with your variations now!
I’ll be making this for the second time today. I love that it’s a no egg recipe. I’m curious to know your recipe for strong coffee. We use a 1 cup measuring cup full of grounds for a 12 cup pot of coffee. That’s too strong for most people I know, so that’s what I’ve used for this recipe. I’m wondering if “strong coffee” is stronger than that.
Thanks, Sarah
That sounds good!! I am not quite sure, as I use my Aeropress with more coffee than required and that produces strong coffee. I have also bought and used cold brew concentrate that works well. But I’m going to have to try your proportions because that sounds good!
Do you have a recipe for ice cream that is coffee, almond and fudge?
No I don’t, but I think I am going to do that next because that sounds amazing! Thanks for the idea!
Yes, that clears it up–thank you for explaining. Coffee is my favorite ice cream—I cant wait to try this!!!
Yay! Let me know how it goes 🙂