Description
Indulge in the rich and creamy goodness of this Homemade Coffee Ice Cream, a perfect treat for coffee enthusiasts. This delightful dessert captures the bold essence of real coffee, making it an irresistible addition to any occasion—from summer barbecues to cozy nights in. With a straightforward no-churn method available, you don’t need an ice cream maker to enjoy this indulgent frozen delight. Just a few simple ingredients and minimal effort are all it takes to create a luscious treat that will impress friends and family alike. Get ready to savor each bite of this velvety coffee-flavored ice cream!
Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 4 tbsp medium-coarse coffee grounds
- 1 tbsp instant espresso powder
- ½ tsp salt
- 1 tbsp vanilla extract
Instructions
- In a saucepan over medium heat, combine heavy cream, whole milk, and coffee grounds. Heat until simmering, then remove from heat and steep for 45 minutes.
- Strain the mixture through a fine-mesh sieve into a bowl, pressing down on the grounds for maximum flavor extraction.
- Return the strained liquid to the saucepan. Stir in granulated sugar, brown sugar, and salt over low heat until dissolved, then mix in instant espresso powder.
- Add vanilla extract and chill the mixture in the refrigerator for at least 4 hours.
- If using an ice cream maker, churn according to the manufacturer’s instructions until reaching soft-serve consistency; otherwise, whip heavy cream until stiff peaks form and fold into the coffee mixture.
- Transfer to an airtight container lined with parchment paper and freeze for about 4 hours or until firm.
- Prep Time: 15 minutes
- Cook Time: 45 minutes (plus chilling time)
- Category: Dessert
- Method: No-Churn
- Cuisine: American
Nutrition
- Serving Size: ½ cup (120g)
- Calories: 370
- Sugar: 35g
- Sodium: 60mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 75mg