Description
This homemade coffee ice cream offers a rich and creamy treat infused with bold espresso flavor. Made without eggs, it combines heavy cream, whole milk, and instant espresso powder for a smooth and indulgent dessert perfect for coffee lovers.
Ingredients
Scale
Ice Cream Base
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- pinch of salt
Espresso Mixture
- 2 tablespoons instant espresso powder or instant coffee granules
- 1 tablespoon hot water
Instructions
- Dissolve Espresso Powder: In a small bowl, dissolve the instant espresso powder in the hot water and set aside to fully incorporate the coffee flavor.
- Prepare Ice Cream Base: In a medium saucepan over medium heat, combine the whole milk, granulated sugar, and a pinch of salt. Stir continuously until the sugar is completely dissolved, about 2–3 minutes, then remove from heat.
- Combine Ingredients: Stir the dissolved espresso mixture and vanilla extract into the warm milk mixture, then add the heavy cream. Mix thoroughly to create a uniform base.
- Chill the Mixture: Cover the bowl and refrigerate the mixture for at least 4 hours until it is thoroughly chilled, which helps improve texture and flavor.
- Churn the Ice Cream: Pour the cold mixture into your ice cream maker and churn according to manufacturer’s instructions, usually about 20–25 minutes, until the ice cream reaches a soft-serve consistency.
- Freeze Until Firm: Transfer the churned ice cream to a freezer-safe container and freeze for at least 2 hours to firm up before serving.
Notes
- For a stronger coffee flavor, increase espresso powder to 3 tablespoons.
- Fold in chocolate chunks or crushed cookies during the last few minutes of churning for added texture and flavor.
