Coffee Ice Cream
Indulge in a velvety coffee ice cream that's sure to lift your spirits! This delightful treat features rich espresso and a touch of heavy cream, creating a perfectly smooth and creamy texture. Whip it up in your ice cream maker for a refreshing pick-me-up that’s irresistible!
Prep
15
min
Cook
0
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥛Dairy & Eggs(3)
- 1/2 Cup Condensed Milk (120 ml)
- 1/2 Cup Evaporated Milk (120 ml)
- 1 1/2 Cup Milk Powder (360 ml)
🫙Pantry Staples(2)
- 1 Teaspoon Unsweetened Cocoa Powder (5 ml)
- 1 Teaspoon Vanilla (5 ml)
🧂Spices & Seasonings(1)
- 1/2 Teaspoon Salt (2.5 ml)
📦Other(1)
- 3-4 Small sachets of coffee
👨🍳 Instructions
- 1
Dissolve coffee granules in hot water.
- 2
Add milk powder and cocoa powder, mixing until well combined.
- 3
Add evaporated milk and condensed milk, mixing for a creamy outcome.
- 4
Add a pinch of salt and vanilla, then mix thoroughly.
- 5
Fill into ice cream molds or wrappers.
- 6
Transfer to the freezer until very hard.
💡 Pro Tips
- ✓Bloom the coffee granules in water heated to 175-185°F rather than boiling, since scalding temperatures above 205°F volatilize aromatic compounds and create bitter chlorogenic acid breakdown products.technique175-185°F
- ✓Dissolve the cocoa powder into the hot coffee-water mixture before adding dairy, since cocoa particles hydrate and disperse 3-4x faster in water than in fat-heavy liquids, preventing gritty undissolved specks in the final churn.technique3-4x faster dispersion
- ✓Chill the fully mixed base for a minimum of 4 hours (ideally 12) at 38-40°F before freezing, allowing milk proteins and fat globules to fully hydrate, which increases viscosity and yields a noticeably smoother, less icy texture.timing4-12 hours at 38-40°F
- ✓Use condensed milk for at least 30% of your dairy base because its high sucrose content (around 45% sugar by weight) depresses the freezing point, keeping the ice cream scoopable at standard freezer temps without needing an ice cream maker.ingredient45% sugar by weight
- ✓Freeze in shallow molds no more than 1.5 inches thick so the mixture passes through the maximum ice-crystal-growth zone (32°F to 25°F) quickly, minimizing large crystal formation that causes graininess.equipment1.5 inches thick
Share this recipe
Prep
15
min
Cook
0
min
Serves
4
people
Level
beginner
Share this recipe
Coffee Ice Cream
Indulge in a velvety coffee ice cream that's sure to lift your spirits! This delightful treat features rich espresso and a touch of heavy cream, creating a perfectly smooth and creamy texture. Whip it up in your ice cream maker for a refreshing pick-me-up that’s irresistible!
📝 Ingredients
Serves 4🥛Dairy & Eggs(3)
- 1/2 Cup Condensed Milk (120 ml)
- 1/2 Cup Evaporated Milk (120 ml)
- 1 1/2 Cup Milk Powder (360 ml)
🫙Pantry Staples(2)
- 1 Teaspoon Unsweetened Cocoa Powder (5 ml)
- 1 Teaspoon Vanilla (5 ml)
🧂Spices & Seasonings(1)
- 1/2 Teaspoon Salt (2.5 ml)
📦Other(1)
- 3-4 Small sachets of coffee
👨🍳 Instructions
- 1
Dissolve coffee granules in hot water.
- 2
Add milk powder and cocoa powder, mixing until well combined.
- 3
Add evaporated milk and condensed milk, mixing for a creamy outcome.
- 4
Add a pinch of salt and vanilla, then mix thoroughly.
- 5
Fill into ice cream molds or wrappers.
- 6
Transfer to the freezer until very hard.
💡 Pro Tips
- ✓Bloom the coffee granules in water heated to 175-185°F rather than boiling, since scalding temperatures above 205°F volatilize aromatic compounds and create bitter chlorogenic acid breakdown products.technique175-185°F
- ✓Dissolve the cocoa powder into the hot coffee-water mixture before adding dairy, since cocoa particles hydrate and disperse 3-4x faster in water than in fat-heavy liquids, preventing gritty undissolved specks in the final churn.technique3-4x faster dispersion
- ✓Chill the fully mixed base for a minimum of 4 hours (ideally 12) at 38-40°F before freezing, allowing milk proteins and fat globules to fully hydrate, which increases viscosity and yields a noticeably smoother, less icy texture.timing4-12 hours at 38-40°F
- ✓Use condensed milk for at least 30% of your dairy base because its high sucrose content (around 45% sugar by weight) depresses the freezing point, keeping the ice cream scoopable at standard freezer temps without needing an ice cream maker.ingredient45% sugar by weight
- ✓Freeze in shallow molds no more than 1.5 inches thick so the mixture passes through the maximum ice-crystal-growth zone (32°F to 25°F) quickly, minimizing large crystal formation that causes graininess.equipment1.5 inches thick