Coffee Ice Cream is a luxurious frozen dessert that blends the deep, roasted flavor of coffee with the smooth richness of cream and sugar. This version is made with instant coffee for convenience and bold flavor, and it’s churned to perfection in an ice cream maker. The result is a velvety, scoopable treat with just the right balance of sweetness and bitterness. You can enjoy it plain or elevate it with dark chocolate shavings, caramel swirls, or a splash of liqueur. Whether served in a cone, a bowl, or alongside a warm brownie, this coffee ice cream is a café-worthy indulgence.
Ingredients (Makes about 1 quart):
- ⅔ cup granulated sugar
- 3 tablespoons instant coffee granules
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 2 cups heavy cream
- 4 ounces dark chocolate, shaved (optional, for mix-in)
Instructions:
1. Dissolve the Coffee and Sugar
- In a large mixing bowl, combine the sugar and instant coffee granules.
- Add the milk and use a hand mixer or whisk to blend until the sugar and coffee are fully dissolved. This step ensures a smooth base without gritty texture.
2. Add Cream and Vanilla
- Stir in the vanilla extract and heavy cream.
- Mix until the ingredients are fully incorporated and the mixture is smooth and creamy.
3. Chill the Mixture
- Cover the bowl and refrigerate the mixture for at least 2 hours, or until thoroughly chilled. This helps the ice cream churn faster and develop a better texture.
4. Churn the Ice Cream
- Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions. This usually takes about 20–25 minutes.
- While the ice cream is churning, shave the dark chocolate using a cheese grater or vegetable peeler. Place the shavings in the freezer to keep them firm.
5. Add Chocolate (Optional)
- About 5 minutes before the ice cream is done, add the frozen chocolate shavings to the machine so they mix evenly throughout the ice cream.
6. Freeze to Firm Up
- You can enjoy the ice cream immediately as a soft-serve, or transfer it to a freezer-safe container and freeze for 2–3 hours for a firmer, scoopable texture.
Tips & Variations:
- No ice cream maker? Pour the mixture into a shallow dish, freeze, and stir every 30 minutes for 2–3 hours to mimic churning.
- Use espresso powder for a more intense coffee flavor.
- Make it boozy: Add a tablespoon of coffee liqueur like Kahlúa or Bailey’s for an adult twist.
- Add-ins: Swirl in caramel sauce, crushed biscotti, or chopped nuts for texture and flavor.
- Make it decaf: Use decaffeinated instant coffee if you’re serving it to kids or enjoying it late at night.
Why You’ll Love This Coffee Ice Cream:
- Bold, smooth coffee flavor
- Creamy, scoopable texture
- Easy to make with simple ingredients
- Customizable with mix-ins and toppings
- Perfect for coffee lovers and dessert fans alike
Would you like a no-churn version or a mocha twist with chocolate syrup blended in?