Homemade Coffee Ice Cream
A luscious and creamy coffee ice cream infused with the rich aroma of freshly brewed coffee, perfect for any occasion.
Servings: 6 servings
Calories: 250kcal
Ingredients
Base Ingredients
- 2 cups heavy cream Provides a rich and creamy texture.
- 1 cup sweetened condensed milk Adds sweetness to balance the coffee flavor.
Coffee Flavoring
- 2 tablespoons instant coffee Or substitute with 1/4 cup of strong brewed coffee, cooled.
- 1 teaspoon vanilla extract Enhances the overall flavor.
- 1/2 teaspoon cinnamon Optional, for added warmth and spice.
Optional Add-ins
- 1/2 cup chocolate chips For a mocha-inspired twist.
Instructions
Preparation
- Pour the heavy cream into a large mixing bowl and beat with an electric mixer until stiff peaks form.
Combine Ingredients
- In a separate bowl, whisk together the sweetened condensed milk, instant coffee (or brewed coffee), vanilla extract, and cinnamon until smooth.
Mix Together
- Gently fold the coffee mixture into the whipped cream with a spatula, being careful not to deflate the whipped cream.
- If using chocolate chips, stir them in to the mixture.
Freeze
- Pour the mixture into a freezer-safe container, smooth the top, cover tightly, and freeze for 4–6 hours or until firm.
Serve
- Once firm, serve in bowls, cones, or as affogato with a shot of espresso.
Notes
Ensure bowls and utensils are clean to keep whipped cream from deflating. For a creamier texture, place your container in the coldest part of the freezer. Serve with waffle cones or top with caramel sauce and cocoa powder. Let ice cream sit at room temperature for a few minutes before scooping if too hard.