Coffee Ice Cream
A creamy and rich homemade Coffee Ice Cream that combines deep coffee flavors with a velvety texture, perfect for any occasion.
Ingrédients
Main Ingredients
- 2 cups heavy cream Can substitute with coconut cream for a dairy-free option.
- 1 cup whole milk Can substitute with almond milk for a dairy-free option.
- 1 cup granulated sugar Adjust to taste for a less sweet option.
- 1 tablespoon vanilla extract
- 1 cup strong brewed coffee, cooled Use espresso for a richer flavor.
- 1/2 cup coffee liqueur Optional; omit for a non-alcoholic version.
- 1 pinch salt
Instructions
Preparation
- Gather all your ingredients on a clean workspace.
- Start by whisking together heavy cream, whole milk, sugar, and a pinch of salt in a mixing bowl until the sugar is dissolved.
- Stir in the cooled brewed coffee and vanilla extract, and add the coffee liqueur if desired.
- Cover the bowl and refrigerate for at least 2 hours, or overnight for best results.
- Prepare the ice cream maker according to the manufacturer’s instructions.
Churning
- Pour the chilled mixture into the ice cream maker and churn for about 20-25 minutes until thick and creamy.
- Transfer the soft ice cream to a lidded container and add any desired mix-ins.
- Seal the container and freeze for at least 4 hours until firm.
Serving
- Scoop the coffee ice cream into bowls or cones and garnish as desired.
Notes
Store in an airtight container to prevent ice crystals. Let sit at room temperature for 10-15 minutes to soften before serving.