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, but if you have a huge coffee craving, you’ll want to double the recipe
My favorite ice cream maker is a Donvier. Have you seen one?
It’s small (1.25 quarts) and has a hand crank. But it works great! (I have not been paid to write this. I love it and want you to know about it.)
A Donvier Manual Ice Cream Maker is non-electric, which makes it portable. Yes, that’s why I’ve been known to churn ice cream in the car on the way to a party. Although it won’t have the opportunity to harden like normal in the freezer for a few hours, soft-serve is still mighty delicious.
How to use a Donvier to make ice cream:
Want to see a Donvier in action?
You can see Martha Stewart demonstrating one here.
I won’t blame you if you think it’s too much trouble to sit for 30 minutes and turn the paddle. But it’s not like that.
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.
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 or chocolate chips.
Adapted from the Sweet Cream Base recipe published in Ben & Jerry’s Homemade Ice Cream & Dessert Book.
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- 2 eggs
- 2/3 cup sugar
- pinch salt
- 1 cup 2% or whole milk
- 2 cups heavy or whipping cream
- 1 tablespoon instant espresso
- 1 tablespoon vodka (to keep it from freezing too hard)
- 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.
If left in the freezer over 24 hrs, ice cream may become hard and difficult to dip. Let it sit on the counter for a few minutes to soften.
If you need or want to avoid raw eggs, you might consider using a different recipe.
Looking for a "lighter recipe"? Use 2 cups of milk and 1 cup cream instead of 1 cup of milk and 2 cups cream. I do it all the time, and it goes down just as easily. Having said that, it's not quite as rich and creamy as the original.
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Nutrition Information:Yield: 8 servings Serving Size: 1
Amount Per Serving: Calories: 308Total Fat: 24gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 117mgSodium: 64mgCarbohydrates: 20gFiber: 0gSugar: 20gProtein: 4g
This post was originally published on Salad in a Jar in August 2009.
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