Coffee Ice Cream is a favorite in our house. In fact, it is the new favorite ice cream recipe flavor! It's the perfect way to cool down on a hot summer's day. Sweetened with honey and topped with chocolate chips, it is a winner of a recipe!
But, when you add coffee - now, you've got my number!
Our family loves ice cream! Especially when it is hot outside but, heat is not mandatory - ice cream is always in style!
The following ice cream recipe requires a bit more planning since the coffee should be made in time to cool down before adding it to the milk and cream mixture.
I have shared before that our family tradition for years had been to have ice cream every Sunday night. Everyone looked forward to it!
But, after last year's grape harvest, I bought from my affiliate partner, two new Cuisinart Pure Indulgence Ice Cream Makers - each makes 2 quarts of ice cream without ice or salt!
There is no mess and ice cream is ready to eat in about 20 minutes! So, now we have ice cream much more frequently!
The following ice cream recipe works well for a traditional ice cream maker which uses ice and salt but I use my Cuisinart Pure Indulgence Ice Cream Makers.
I keep the freezer bowls in the freezer so they are ready anytime.
- Mix together the milk, honey or raw sugar, cream, espresso or strong coffee, salt, and vanilla. Warm the honey before mixing so it dissolves completely.
- Pour mixture into ice cream maker and freeze according to directions.
- For a thicker consistency, take ice cream out of the maker and place in the freezer for 20 to 30 minutes.
It is so easy, even our younger children can do it!
The next time you've had enough traditional cup 'o Joe, just remember that you can make coffee ice cream. Using regular coffee, you're about to have an amazing treat.
- Ingredients. For a creamy consistency it is important to use full fat ingredients like whole milk and cream. You can substitute half-n-half for cream, but the end result won't be as creamy and rich. Same goes for substituting skim-milk for whole milk.
- Preparation. Make sure the coffee is cold before adding it to the ice cream mixture. Place your freezer bowls in the freezer the night before so they are ready to use.
- Churning time. It usually takes my ice cream maker about 20 minutes to get the desired consistency, but each ice cream maker is different. Remember to keep an eye on it and stop churning when it reaches a consistency like soft-serve ice cream.
- Freezing. If you like the soft-serve consistency you can enjoy it right after churning, but if you want a firm and scoopable ice cream stick it in the freezer for a couple hours before serving.
- Toppings. Top coffee ice cream with dark chocolate chips or even toss them through the ice cream near the end. Caramel sauce is also always a good idea!
Frequently Asked Questions
Can you put ice cream in coffee?
Maybe you woke up one day and you wanted your coffee to be a little different. Instead of coffee ice cream, you want to put ice cream in your coffee. Why not? Go for it!
Ice cream in coffee is actually really delicious.
And if you don't have creamer, you can use ice cream. This may be something that you actually enjoy doing on a regular basis. If you haven't done so, give it a try!
Does this recipe have caffeine?
It's safe to say that if you're going to have coffee ice cream, it's going to have caffeine in it. Unless of course, you use decaffeinated coffee.
Since coffee naturally has caffeine in it, it's also going to remain in the coffee ice cream.
If you're eating this coffee ice cream late, you may want to be careful because it may have the same effects as coffee does on you!
This could even be a delicious treat you have in the morning. After all, it is full of good fats and all the healthy benefits of honey!
Can I make this recipe without an ice cream maker?
Yes! Although I recommend investing in an ice cream maker, you can definitely make ice cream without one, but the end result won't be as creamy and the texture might be different.
Start by pouring your mixture into a baking dish and sticking it in the freezer for 90 minutes. Remove from the freezer and whisk mixture, making sure to scrape the sides of the dish. Return to the freezer.
Every 30 minutes, take the mixture out to whisk and scrape the sides, returning to the freezer as quickly as possible. Repeat this process 3 to 4 times until you end up with a soft-serve ice cream consistency.
More Frozen Treats
If you like this coffee ice cream recipe, try some other delicious cold treats from Cultured Palate that would be perfect on a hot summer day.
- Black Cherry Frozen Yogurt - It's just as easy to make as ice cream and using yogurt makes it healthier!
- Coconut Ice Cream - A delicious dairy-free treat for when you need a healthy sweet fix.
- Healthy Kefir Popsicles - These are so easy to make and filled with healthy probiotics.
- Yogurt Smoothie - For a delicious and cold breakfast or snack this yogurt smoothie has so many possibilities for flavorings.
If you’ve tried this Coffee Ice Cream recipe or any other recipe on Cultured Palate please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can also FOLLOW ME on PINTEREST, FACEBOOK, INSTAGRAM, YouTube and TWITTER
Coffee Ice Cream
- 1 ½ cups milk
- 1 cup honey or raw sugar
- 4 cups cream
- 1 ⅓ cup espresso or strong coffee
- ¼ teaspoon salt
- 1 tablespoon vanilla
Mix all ingredients and stir thoroughly.
If using honey, you will need to warm it so it dissolves completely.
Pour mixture into ice cream maker and freeze according to directions.
For the Cuisinart Pure Indulgence Ice Cream Makers , be sure not to fill any higher than ½ inch from the top since the volume expands as it mixes and freezes.
This recipe yield ice cream which is the consistency of soft serve ice cream - for a more firm consistency, take the ice cream out of the maker and place in the freezer for 20 - 30 minutes.
For an added treat, top with chocolate or carob chips.
Tips For Making Coffee Ice Cream
- Make sure the coffee is cold before adding it to the ice cream mixture
- Place your freezer bowls in the freezer the night before so they are ready to use
- Tops with dark chocolate chips or even toss them through the ice cream near the end
- Caramel sauce can never go wrong either