Coffee Ice Cream is the ultimate indulgence for coffee lovers. This recipe takes a classic to new heights with an ultra-creamy texture by using sweetened condensed milk. Forget about fussy egg-based custard; this no-fuss approach delivers a rich and creamy ice cream that's perfect for any occasion.
Whether you're a die-hard coffee lover or simply looking to elevate your dessert game, this Coffee Ice Cream is sure to impress. Get ready to savor every spoonful of this irresistible treat.
Ingredients Needed
The use of sweetened condensed milk guarantees a rich and luscious texture without the use of eggs in the ice cream base! You can also easily adjust the coffee strength to your liking for a personalized taste.
Be sure all ingredients are chilled before pouring into the frozen Cuisinart freezer bowl for the best results.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Coffee Ice Cream
Imagine the pure bliss of scooping up a mound of velvety smooth ice cream, bursting with the irresistible flavor of coffee. The secret ingredient, sweetened condensed milk, creates an insanely smooth texture.
If you don't have an ice cream maker, you can still make this recipe by transferring the chilled mixture to a freezer-safe container and stirring every 30 minutes until it reaches your desired consistency.
Prepare The Coffee Mixture
- Mix the instant espresso powder and a pinch of salt with the cold water in a bowl and stir until completely dissolved. Pour coffee mixture into a large mixing bowl.
- Add the sweetened condensed milk to the coffee mixture and whisk to blend.
Mix In the Heavy Cream
- Pour the heavy cream into the bowl of sweetened condensed milk and coffee mixture and whisk to blend again.
Churn In The Cuisinart Freezer Bowl
- Pour the coffee ice cream base into the frozen freezer bowl and program your Cuisinart for either 'ice cream' or 'gelato' , adjusting the time also to 30 to 35 minutes.
- When the timer goes off, check the ice cream, it should be the texture of soft serve ice cream.
- Carefully remove the dasher, scraping off the excess ice cream. Transfer the freezer bowl of ice cream to a lined loaf pan, bowl, or ice cream tubs.
- Place in your freezer for 1 to 2 hours to 'ripen', or harden. Scoop and enjoy!
Substitutions and Variations
Here are a few delicious variations or substitutions when making this egg free ice cream recipe.
- Adjust the amount of instant coffee to your preferred coffee flavor intensity.
- Stir in chocolate chips, coffee beans, or cookie crumbles for extra texture and flavor.
- For an adult twist, add a splash of coffee liqueur to the ice cream base.
Tips for Success
Here are a few tips for making this ice cream recipe:
- Use strong-flavored coffee or espresso powder for the best flavor.
- Let the ice cream harden in the freezer for at least 2 hours before serving.
Serving Suggestions
Scoop into bowls and top with whipped cream, chocolate syrup, and a few chocolate covered espresso beans. Serve with warm brownies or cookies, or simply enjoy in an ice cream cone!
Related Recipes
- Oreo Cookies Ice Cream
- Peaches and Cream Ice Cream
- Matcha Ice Cream
- Cookie Monster Ice Cream
- Dairy Free Strawberry Ice Cream
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this dish.
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Storage Options
- Store homemade coffee ice cream in an airtight container in the freezer for up to 2 months.
Frequently Asked Questions
Yes, you can use brewed coffee, but make sure it's very strong and cooled completely before using.
While an ice cream maker produces the best results, you can try a no churn method by placing the mixture in a freezer-safe container and stirring every 30 minutes until frozen.
More Delish Ideas
Coffee Ice Cream Recipe (Cuisinart)
Equipment
Ingredients
- 2 tablespoon instant espresso
- 4 oz water cold, or cold coffee
- 1 pinch salt
- 2 cups heavy cream
- 14 oz sweetened condensed milk 1 can
Instructions
- Mix the instant espresso powder and a pinch of salt with the cold water in a bowl and stir until completely dissolved.2 tablespoon instant espresso, 4 oz water, 1 pinch salt
- Add the sweetened condensed milk to the coffee mixture and whisk to blend.14 oz sweetened condensed milk
- Pour the heavy cream into the bowl of sweetened condensed milk and coffee mixture and whisk to blend again.2 cups heavy cream
- Pour the coffee ice cream base into the frozen freezer bowl and program your Cuisinart for either 'ice cream' or 'gelato' , adjusting the time also to 30 to 35 minutes.
- When the timer goes off, check the ice cream, it should be the texture of soft serve ice cream.
- Carefully remove the dasher, scraping off the excess ice cream. Transfer the freezer bowl of ice cream to a lined loaf pan, bowl, or ice cream tubs.
- Place in your freezer for 1 to 2 hours to 'ripen', or harden. Scoop and enjoy!
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