Summer calls for two things – iced coffee, and an incredible coffee ice cream recipe. We’ve already given you our favourite iced coffee recipe, so now it’s time to show you how to make coffee ice cream at home!
Here are two ways to make incredible coffee ice cream – one with a ice cream machine, and one without.
Recipe 1: ice cream maker
- 600ml of whole milk
- 540ml of double cream
- 300g of granulated sugar
- 1 pinch of salt
- ½ cup fresh brewed coffee (you can use decaf if you’re serving this to kids or anyone sensitive to caffeine)
- 6 egg yolks
- 1 ½ teaspoons vanilla extract
- An ice cream maker
- As with many ice creams, you’ll need to start by making a custard. Combine the sugar, milk and a pinch of salt, and then add your cup of freshly brewed coffee and heat. The coffee can be made any way you like – you could even use espresso if you really want this ice cream to pack a punch.
- Next, whisk your egg yolks in a small bowl and slowly pour half of the hot milk mixture into the eggs as you continue whisking. You can then pour the eggs and milk back into the saucepan. Don’t pour the eggs directly into the hot saucepan, as they will scramble.
- Continue cooking the custard over medium heat until it thickens, which will take about 5 minutes. Stir occasionally.
- Once it’s nice and thick, you’ll want to strain the custard through a fine sieve into another bowl. No matter how careful you were, there are probably still some lumps of egg you’ll want to get rid of.
- Cover your bowl with plastic wrap, ensuring that the plastic is touching the surface of the custard (to prevent a skin forming). Place the custard into the refrigerator for at least two hours.
- To finish your ice cream off, you will need to whisk the custard, double cream, and vanilla together before placing it into your ice cream machine for churning. Once your ice cream has finished churning, enjoy it immediately or place it in the freezer in an airtight container. It should keep for about two weeks.
Recipe 2: no-churn ice cream
- 1/4 cup espresso
- 1 3/4 cups heavy whipping cream
- 1 300 mL can sweetened condensed milk
- Make 1/4 cup of espresso.
- With a hand or stand mixer, whip the heavy whipping cream until it begins to thicken, and then add the cooled espresso. Whip on high until stiff peaks begin to form.
- Then fold in the condensed milk and any additional flavours until combined.
- Empty the contents into a freezer-safe container, smooth out the top and place in the freezer for 5-6 hours, or until firm enough to scoop.
The beauty of both of these coffee recipes is that you can very easily add some other flavours or textures. Some of our favourites include:
- Crumbled biscuits (Oreos are particularly tasty) – fold 1 cup of coarsely crumbled biscuits into the ice cream mixture before freezing.
- Spices (cardamom and cinnamon are great) – add 1/2 – 1 teaspoon of cardamom or cinnamon into the ice cream mixture before freezing.
- Chocolate chips (dark or milk chocolate) – chop 170g of chocolate into small pieces and add into the ice cream mixture before freezing.
And of course, you can always add a drizzle of chocolate sauce, some chopped nuts, or any other topping that you desire!
If you try either of these coffee ice cream recipes, tag us on social media and use #balancecoffeerecipes. And if you want to see what else to do with coffee, head to our recipes!
Enjoy this article? Sign up to our Balance Coffee Club newsletter below for monthly recipes, tips and hacks that’ll improve your coffee game!