Coffee Ice Cream
This homemade coffee ice cream captures the rich, complex notes of real coffee while delivering a creamy, indulgent texture. It's a perfect treat for coffee lovers and can be customized with various mix-ins.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 cup strong brewed coffee, cooled completely
- 2 tablespoons instant espresso powder
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
Instructions
- Brew your coffee using twice the normal strength and allow it to cool completely.
- In a large mixing bowl, whisk together the granulated sugar and instant espresso powder until well combined.
- Gradually add the cold brewed coffee to the sugar mixture, whisking constantly until the sugar completely dissolves.
- Slowly pour in the heavy cream and whole milk, whisking continuously to create a uniform mixture. Add the vanilla extract and salt, then whisk for another 30 seconds.
- Cover the mixture and refrigerate for at least 2 hours, or preferably overnight.
- Pour the chilled mixture into your ice cream maker and churn according to manufacturer's instructions, typically 20-25 minutes.
- Transfer the churned ice cream to an airtight container and freeze for at least 4 hours for proper scooping consistency.
Notes
Use freshly brewed coffee for the best flavor. Consider adding mix-ins like chocolate chips or caramel swirls for variety. Store in an airtight container with plastic wrap pressed against the surface to prevent ice crystals.