Preview: This Homemade Coffee Ice Cream recipe is a simple, uncooked recipe that makes about 1 qt. of coffee-flavored ice cream.
Homemade Coffee Ice Cream is a simple, uncooked recipe for ice cream flavored with instant espresso. The recipe is written for a small quart-size ice cream freezer like the Donvier, but you can use any of the smaller electric ice cream freezers.
I can not get enough of this ice cream. The flavors are pure and rich: Cream, coffee, and sweetness. What could be better?
How to use a small ice cream maker for this recipe:
Any small electric ice cream freezer will work. The one shown in the pictures below is a hand-crank model (Donvier). It makes ice cream as good as an electric model.
Isn’t a hand-crank ice cream machine a lot of trouble?
You only need to give the ice cream a couple of turns every 3 or 4 minutes in the beginning. As the ice cream gets hard, you’ll need to turn it less and less–like once in 10 minutes.
Typically, I start my ice cream and then proceed with another task in the kitchen, stopping once in a while to give it a turn. I’ve even carried it to my laundry room or upstairs to my desk where I turn it periodically while working.
Moreover, it’s a great job for children. They really can’t mess it up.
NOTE: Hand-crank ice cream machines like the Donvier have become scarce. If you have one in good working condition, hang on to it. Otherwise, this recipe works just as well in an electric ice cream maker.
Coffee is my favorite homemade ice cream flavor. However, if you don’t share my passion, leave the coffee out for a tasty vanilla ice cream. Add a teaspoon or two of vanilla extract. It’s also delicious with chopped fresh fruit, chocolate chips, or chopped Oreo cookies.
Adapted from the Sweet Cream Base recipe published in Ben & Jerry’s Homemade Ice Cream & Dessert Book.
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p.s. If you have any questions or suggestions, you can email me privately: Paula at saladinajar.com.
Hope to see you again soon!
Homemade Coffee Ice Cream – A Small Batch Recipe
- 2 eggs - large
- ⅔ cup sugar - granulated
- pinch salt - table
- 1 cup whole milk - or 2%
- 2 cups heavy whipping cream
- 1 tablespoon instant espresso
- 1 tablespoon vodka - to keep it from freezing too hard, optional
- Blend eggs and sugar in a medium mixing bowl.
- Whisk in salt, milk, cream, and instant espresso. Chill overnight if you have time. If not, go to the next step.
- Add vodka, if using. Pour into ice cream maker and freeze.