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 love homemade ice cream, it’s seriously the best. Don’t worry I make flavours I know Michael won’t like, all the time so he won’t eat it. Though I do make rum and raisin ice cream for him which I can’t stand. So all is fair in love and ice cream.
Haha, aw!! That is the sweetest thing!
This looks lovely and it’s something to get my nieces involved in.
What a great idea!
Ice cream that I must try out over the Holidays for sure.
I’m glad I’m not the only one!
This recipe is all kinds of awesome! Love the simplicity!
Me too. And I usually have all the ingredients on hand!
This soinds easy to make and so delicious.There is nothing lik a goo homemade ice cream and this is a really unique flavor to try.
I agree. Homemade ice cream is my favourite
I made this, and the flavor was great, but the texture was more like ice milk. It wasn’t creamy. Any idea why?
Oh no! I am not sure why it wouldn’t be creamy for you. What kind of cream did you use?
Heavy cream and 1%
That is so strange. Maybe next time try it with only heavy cream? I usually use a milk of at least 2%, but I am not sure if that would make much of a difference.
How much does this make?
It fills a 1.5L ice cream tub to the top.
I usually reuse these tubs for my ice cream: https://www.madewithnestle.ca/real-dairy/real-dairy-french-vanilla
Dang this is good ice cream! I love how the coffee flavor isn’t overpowering. I folded in chunks of brownie to it after churning it in the ice cream maker and oh my goodness! So good!
Omg that sounds amazing!! I’m going to have to try that next time!
How much does this make? Wondering if I should double it cuz I’m going to be making it for a crowd
It fills a 1.5L ice cream tub to the top.
I usually reuse these tubs for my ice cream: https://www.madewithnestle.ca/real-dairy/real-dairy-french-vanilla
I just found this recipe and wow! This ice cream is so delicious. After it was finished in my ice cream machine and I was scooping it into my freezer tub, I had to try a little spoonful, then another. I had to stop myself. So creamy and just the perfect amount of coffee. Thank you for this
Yay! That makes me so happy, I am glad you liked it 🙂
We love coffee ice cream so I was excited, but the mixture was still watery after 25 minutes. Hoping I can stir it around every hour and get the right consistency.
Oh no I’m so sorry to hear that! Perhaps container you put the ice cream in wasn’t cold enough? I hope you got it to turn out okay in the end!!
I have this in the fridge tonight and I’ll make it in the morning. Coffee IS a breakfast food, right?
Hahaha, yes it is!!! 😉
Wow! This is the real deal, folks! It is YUMMY!! I ate the whole quart in a day. :'(
Now, I’m off to make more!!!
Ahh this makes me so happy to hear!!
Made this last night and the whole family liked it — my son said it tasted like mud pie (a local restaurant we like makes a coffee flavored mud pie.) I used decaf Nespresso and got a delicious coffee flavor. I also added bittersweet chocolate chips. There is a small error in the instructions in that it says that you should stir until the *milk* is dissolved when what you meant to say is until the sugar is dissolved.
Oh my goodness, thank you for that catch! Fixed it now!
I am so glad your family loved it! I’m going to have to try it with chocolate chips next time!!
What is meant by the whipping cream? Are you referring to the contents of a carton of milky whipping cream? Or do you mean the finished product from the whipping cream—add sugar and vanilla to the carton contents and you are calling this “whipping cream”? Sorry for my lack of understanding
Hello!! Yes, I mean the ones in the carton. I believe it may be called “heavy cream” in the US, but in Canada the carton is called whipping cream and the finished product is called whipped cream!
Hope that helped!
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 🙂
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!
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!
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!