Get ready for the best coffee ice cream recipe that can be made at home! There are two secrets to this homemade ice cream that make it stand out and even make a non-coffee lover enjoy it!
I love coffee! That smoky, toasty, flavor with a smooth after taste! Nothing replicates that.
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Coffee ice cream is not for everyone, it’s a pleasure only few could indulge even if it costs them their sleep. But this one is even endorsed by not so coffee lovers to be the best coffee ice cream they had. Have this with walnut brownies you will love it!
What makes it special?
I wanted to make this recipe special for the love of coffee. As coffee and caramel are a match made in heaven, I wanted to make no-churn coffee ice cream without an ice cream maker, Dulce de Milk Using.
Caramel sauce: Okay! Dulce de leche is simply boiled condensed milk can until it caramelizes. So you can either use a dulce de leche can or make your own with condensed milk as explained in this post. This really lifts the flavor and color of coffee ice cream.
Whipped Coffee: The next important ingredient is a good instant coffee that I whipped to make it fluffy until stiff peaks, adding as much air as possible! Remember the famous Dalgona coffee that broke the internet? So it’s that coffee, which is perfectly aerated.
If you ice cream with nutty flavors, you must try my chocolate ice cream and rocky road ice cream.
Ingredients
Check out these simple ingredients for a perfectly caffeinated coffee ice cream recipe.
- Caramel sauce: To make dulce de leche, you can either make it at home or use a condensed milk can. However, if you use a condensed milk can, your ice cream won’t have that deep brown color. And remember, don’t add milk if you’re using a condensed milk can.
- Whole milk: I used hot milk to lighten dulce de leche, making it easy to mix.
- Instant coffee: It is your main ingredient, the star! I have used instant coffee granules. You can use instant espresso powder or decaf instant coffee too. Choose coffee wisely for the best coffee flavor. Here’s a guide to the best instant coffee Bonappetit.
- Granulated sugar: Helps hold and stabilise the surfactant air of coffee in the whipped structure.
- Hot water: Helps melt the sugar speeding up the whipping.
- Heavy Whipping Cream:I have used full-fat heavy cream for the best results. Avoid using any alternatives as they can change the texture and flavor.
How to make this?
Follow these simple steps to make no-churn coffee ice cream at home and get that unique caffeine fix!
- Start by adding dulce de leche to a bowl and adding hot milk to it to make a smooth paste. This step is essential to liquidify the dulce de leche for easy whipping. (If you are using plain condensed milk, don’t add milk as the consistency of it is fine.)
- Whisk the mixture and make sure it is free of any lumps and has a silky texture.
- The next step is to make whipped coffee. Add coffee, sugar, and hot water to a container and whisk it for at least 2 minutes on high speed. You can use a whisk attachment, of an immersion blenderelectric beater or you can do it with a whisk or even a fork. (This is a crucial step as this incorporates air into the coffee to make it fluffy.)
- You will know your coffee is done whipping when it forms stiff peaks and has a creamy texture.
- Take the chilled heavy cream in a bowl and whip it with an electric beater until it doubles in volume and reaches stiff peak firmness. For the tip: A stiff peak stage is when you remove the whisk of the electric beater, the cream peaks remain firm and don’t melt into smoothness.
- Now fold your dulce de leche mixture and whipped coffee into the whipped cream and fold it gently until fully combined.
- Transfer the ice cream mixture to a freezer-safe container with a lid. Cover the surface of ice cream with butter paper or cling wrap and freeze. The butter paper must touch the surface of the ice cream so icicles do not form on the surface.
- Freeze the ice cream preferably overnight or for at least 4-6 hours until firm. Remove ice cream from the freezer and let it thaw for 10 minutes at room temperature. Then you can scoop it and serve it as you like.
Expert tips
Adjust Sweetness:
If you prefer a less sweetened ice cream, add less dulce de leche to the ice cream. Taste test and add more as needed.
Adjust Coffee:
This is a quite strong coffee ice cream. Something not bitter but thoroughly enjoyable. If you prefer it less strong, use 1.5 to 2 tablespoons of coffee.
If unsure, don’t add all the whipped coffee mixture at once. Add the last bits after tasting. You can always freeze the whipped coffee mixture and use it later.
Variations
This recipe is definitely something you can take to dessert level. Coffee pairs happily with chocolate, biscuit, and nutty notes.
- Serve with toppings of crushed nuts, or crushed crunchy caramel, broken Oreo, or grated chocolate.
- You can top this ice cream sauces like chocolate sauce, fudge sauce, or caramel sauce.
- If you like mix-insconsider letting the ice cream set for two hours, then mix them in so the add-ins don’t settle at the bottom. Some suggested mix-ins are ½ cup grated chocolate, or chocolate chips or Oreo biscuits broken into bits.
FAQS
Yes! Skip the milk in the recipe and add condensed directly to whipped cream along with coffee. Flavor will be different but still great.
You can’t create whipped coffee (Dalgona) with brewed coffee. However, you can add brewed coffee to a coffee ice cream. Don’t exceed the water content to more than ⅓ cup.
I do not recommend doing this. Use brewed coffee or instant coffee granules (as called for in this recipe) to make the best coffee ice cream.
If you use caffeinated coffee, you might have trouble falling asleep. To avoid this, use decaffeinated instant coffee instead.
Hungry for more ice cream recipes? Try these
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📖 Recipe
Coconut Ice Cream Recipe
Enjoy this rich, conutty ice cream, which is super creamy and tastes divine!
Print Pin RateServings : 12 scoops (1.5 Litre)
Calories: 150kcal
Instructions
In a bowl, take coconut water, desiccated coconut, and coconut milk powder. Mix well.
Now add condensed milk and mix again until smooth.
Take chilled heavy cream in a large bowl. Then Beat it with an electric beater until it doubles in volume and reaches stiff peak firmness.
Add coconut mixture to the cream.
Add chocolate shaving. Mix by folding and try not to over-mix. We do not want to deflate the air in the cream.
Transfer to a container with a lid. Cover the surface of ice cream with butter paper or cling wrap and freeze.
Chill the ice cream preferably overnight or for at least 4-6 hours until firm. Remove ice cream from the freezer and let it thaw for 15 minutes. Then scoop it and serve it as you like.
Notes
Nutrition Information
Serving: 1scoop ,Calories: 150kcal ,Carbohydrates: 4g ,Protein: 1g ,Fat: 15g ,Saturated Fat: 9g ,Polyunsaturated Fat: 1g ,Monounsaturated Fat: 4g ,Cholesterol: 46mg ,Sodium: 14mg ,Potassium: 85mg ,Sugar: 3g ,Vitamin A: 594IU ,Vitamin C: 0.2mg ,Calcium: 36mg ,Iron: 0.1mg