If you are both a coffee and an ice cream lover, then it’s tough to beat coffee ice cream! It was my first love even as a child! Here is the easiest homemade coffee ice cream (no eggs) that I have found! Tastes divine!!
Homemade ice cream always tastes better! This coffee ice cream recipe is super creamy and full of coffee flavor and I think it makes one of the best coffee ice creams. All you need are four easy-to-find ingredients. Using make it with my Cuisinart ice cream maker, I can have it in less than 5 hours!
Some people don’t love either working with raw eggs or the idea of putting raw eggs in ice cream, so this recipe is perfect. No eggs, no worry! There is a strong coffee flavor and it will soon become your favorite ice cream of all! I even put a scoop in my iced coffee!
You’ll never believe that this coffee ice cream is made with instant coffee! You can use any type, but I had Nescafe in the house so my deciscion was made for me! I use it all the time to make Greek frappes, so I know it has a wonderful coffee flavor.
You can always use decaf if you want or even a flavored coffee! Just use the same amount of vary in terms of taste!
This is a Philadelphia style or American style recipe which means there are no egg yolks needed! It makes it one of the easy recipes. These are also pretty simple ingredients to find.
- Whole milk: Whole milk is one of the key ingredients in making Cuisinart Vanilla ice cream. Whole milk is high in fat which gives the ice cream its rich and creamy texture. In short, it sets the base for your homemade ice cream. Using skim milk or nonfat milk will not give it the depth of flavor, but you can still use those if you can’t find whole milk.
- Granulated sugar: Obviously, sugar sweetens the final product and plays an important role in the freezing process. Granulated sugar is the most common sugar used to make ice cream. Combined with milk and cream, it also helps prevent ice crystals from forming, ensuring you get a smooth end result. Brown sugar or demerara sugar could work just as well.
- Heavy cream (Double Cream): Heavy cream is another must in making vanilla ice cream. It adds richness, body, and flavor to the finished product. When selecting a heavy cream, you may also see terms like “whipping” (double cream) or “cooking” cream. These are both suitable for making ice cream. Heavy whipping cream will produce a lighter finished product, while cooking cream will result in richer ice cream.
- Instant Coffee Granules: We talked about this but any instant coffee will do. Both instant coffee powder and instant coffee grounds will work! As I said. I love Nescafe! You can also use Instant Espresso powder.
- Step 1: In a large mixing bowl, pour milk. Combine the milk, sugar, and coffee in a bowl. Over medium heat, stir to mix everything until the sugar dissolves completely.
- Step 2: Add heavy cream and continue to stir.
- Step 3: Cover the ice cream base with plastic wrap and then chill in the fridge for at least 2 hours (overnight is better)
- Step 4: Take the milk mixture out of the fridge and gently mix. Pour the prepared mixture into the chilled ice cream machine. Make it according to the Ice Cream maker’s manual instructions.
- Step 5: Once the time is up, transfer the churned ice cream into an air-tight, freezer-safe container and freeze for 2 to 3 hours.
The Cuisinart ICE 100 ice cream maker is the one I have and it makes really creamy ice cream in a flash without having to freeze the bowl. Of course, you can make it with any other coffee ice cream recipe.
The Ice Cream maker to use!
- Before making the ice cream, place the churner’s bowl in the freezer for at least 24 hours to chill.
- Make sure the ice cream mixture is also very chilled. Place these ingredients in the freezer for an hour or two for the best results.
- Add a pinch of salt if you want to boost the flavor.
- You can always add a little vanilla extract if you like the flavor.
- You can always add mini-chocolate chips or chocolate syrup to the recipe to make a more mocha style coffee ice cream.
Homemade coffee ice cream in the freezer and it doesn’t last for more than a few days. It can stay about two weeks in an airtight container. If longer then you might see a few ice crystals on the top. Just brocuh those away and the ice cream still should be fine!
Frequently asked questions
If you enjoyed this recipe, you may also like these eggless ice cream recipes
- Vanilla Ice Cream
- Chocolate Ice Cream