Miracles happen and tastes and flavours come together to witness this dessert that you probably didn’t know how easy and simple it is to prepare from home. Yes, dear coffee lover: in our coffee recipes section today we present you step by step how the coffee ice cream recipe is made (not to be confused with iced coffee).
The well-known and delicious coffee ice cream is one of those desserts that when you know the recipe and how easy it is to make, you will want to share it immediately with all your friends and family.
The creaminess and taste can be compared without any problem with the coffee ice cream you get in supermarkets or specialized shops. I’m sure that after you try it, this flavour will be at least in the top 3 of your favourite homemade ice cream flavours.
Let’s see how they are prepared:
Easy recipe for coffee ice cream
One of the main advantages of this recipe for homemade coffee ice cream is that it is made with very common ingredients, which we almost always have at home. You don’t have to go shopping on purpose to start your homemade coffee ice cream.
Ingredients of homemade coffee ice cream
- Two (2) tablespoons of instant coffee.
- 2 cups of whipping cream.
- 1 can of condensed milk.
- 2 tablespoons of water.
How to make coffee ice cream
In a container, we will start to whip the cream at a very cold temperature until it looks very thick and forms peaks.
Note: To get a thicker and faster cream, remember to use all your utensils and cold ingredients from the fridge, as low temperatures help the cream to be thicker and creamier.
Now, in another container mix the instant coffee with the water until there are no lumps left. Add to a large bowl along with the condensed milk and mix the ingredients well.
Meanwhile, add 1/4 of the whipped cream helping you with the hand mixer. Add another 1/4 of the cream by gently mixing the ingredients. If you feel the mixture is light, add it and mix it with the paddle. If on the contrary you see that it is too thick to incorporate, then mix with the balloon. Gradually incorporate the remaining cream in a wrap-around manner.
In a container or mould, empty the previously prepared mixture and take it to the freezer for about 8 to 10 hours or overnight.
Once this time has passed, we recommend that you keep the rest of the coffee ice cream in a container with a lid or something that can be covered in the refrigerator to make it last longer. Although it will normally not last more than two days in good condition, keep this in mind.
Note: In this recipe, we do not recommend you to substitute neither the condensed milk nor the milk cream because they are the ones that allow the mixture to thicken and have the consistency of an ice cream. You can use similar ingredients in pastry recipes, but not when making ice cream.
There are two other recipes for making coffee ice cream and the one you will see below will not require condensed milk:
Homemade coffee ice cream without condensed milk
To replace condensed milk and keep the ice cream cream cream creamy, it is necessary to use other ingredients somewhat different from the original coffee ice cream recipe. And, in addition, we will give you a very useful tip to get a creamy coffee ice cream.
Ingredients for making homemade coffee ice cream
- 185 gr. of sugar.
- 5 egg yolks.
- 700 ml. whipping cream 35%.
- 15 gr. of soluble coffee (the one you want).
- 1 teaspoon of liquid vanilla
How to make homemade coffee ice cream without condensed milk
Place the cream in a pot or saucepan and add the liquid vanilla and coffee. Mix everything well.
Take it to the fire without the mixture comes to a boil and put it aside.
Beat the egg yolks with a hand or electric mixer in a bowl or container until the yolks are white.
Now, add this yolk mixture to the previously heated one. Beat very well and let the mixture warm up a little more, then take it back to the low heat to warm it up without it coming to a boil. Stir it continuously.
In the meantime, look for a container suitable for placing in the freezer. Transfer the freshly heated mixture to the container and leave it to cool for an hour in the refrigerator.
After this time, we will put it in the freezer for another hour. That is: one hour in the fridge, and then another hour in the freezer. This is where the magic (technique) appears to make creamy coffee ice cream like those in ice-cream shops.
When the stipulated 60 minutes have passed, we take out the container with our coffee ice cream and stir everything, especially the walls and the bottom of the container so that it does not freeze, making sure that it sticks to the walls. Excessive freezing cancels out the creaminess.
We will do this operation 3 more times (one hour in the fridge, remove everything very well and return the ice cream to the fridge), always with an hour’s interval, and stirring from the bottom and the walls, so that we have a very creamy coffee ice cream.
It’s a bit laborious and you have to be patient, but the result will always be better than if you just leave the ice cream in the freezer and forget about it.
After the 3 mixing sessions, we will leave it in the freezer for about 12 hours or all night long.
When serving your homemade coffee ice cream, it is advisable to take it out of the freezer and keep it in the fridge for a while before consuming it so that it is ready.
To finish, you can decorate it with vanilla or chocolate air biscuits, nuts or almond pieces, chocolate rains, sultanas or syrup.
And as the last option we offer you (not for alternatives), here you have the vegan version of the coffee ice cream.
Vegan coffee ice cream recipe
The main difference between vegetarian coffee ice cream and traditional ice cream is that it does not contain cow’s milk (or condensed milk) or eggs.
Here we propose a list of alternative ingredients to achieve a result and a taste as similar as possible to the traditional homemade coffee ice cream. In this case, by the way, it is a coffee ice cream with Thermomix, but you can do it exactly the same way by beating the ingredients by hand.
Ingredients of the vegan coffee ice cream
- A can of coconut milk (40 ml).
- 300 ml. of almond milk
- 1 teaspoon of vanilla essence or extract (or a spoonful of sugar).
- 80 g of icing sugar (you can use more or less, depending on the sweetness of the milk used).
- 2 tablespoons of instant soluble coffee (you can use decaffeinated).
- 1 heaped spoonful of cornflour (cornstarch).
How to make coffee ice cream with Thermomix (Vegan version)
To prepare this version of vegan coffee ice cream we will use the Thermomix. To start our recipe for vegan coffee ice cream, in a bowl we will mix all the ingredients: coconut milk, almond milk, vanilla essence, icing sugar, soluble coffee and cornstarch flour, until we have a light cream without lumps.
We will pass this mixture to the Thermomix and at speed 4 we will mix it for 1 minute. If you have at home any other kitchen robot, it will also serve you, but in that case you will have to adapt the times and steps to your machine.
Meanwhile, look for a container suitable for the freezer. Pour the freshly mixed cream into the Thermomix and put it in the freezer for an hour and a half.
When we have taken it out of the freezer, we put the mixture into the Thermomix at maximum speed. The aim of this step is to mix well so that the ice cream breaks the ice crystals that are formed, and thus begins to acquire the consistency and creaminess characteristic of a good creamy coffee ice cream.
Now we put it back in the freezer, and we repeat the process twice more (an hour or an hour and a half inside, we take it out, we beat or stir it well to avoid the formation of crystals, and we freeze it again).
Finally, leave the ice cream in the freezer for at least 9-12 hours, or overnight.
What do you think of the result? From our point of view, this recipe for vegan coffee ice cream is as irresistible as any of the previous proposals.