This coffee ice cream is a must-try for any coffee fan and it is truly one of the best coffee ice creams! It has a creamy texture with a perfect coffee flavor. It is made in the Cuisinart ice cream maker with only 4 ingredients and no eggs.
Ingredients
This coffee ice cream is made with instant coffee. Brewed coffee can add too much water to the ice cream mixture, so I find it easy and convenient to make it with instant coffee granules.
I have used the Nescafe classic instant coffee but any other brand will work well. If you do not want caffeine, you can use the Nescafe instant decaffeinated coffee. You can also use any other flavors like vanilla, hazelnut, or French vanilla.
You can easily adjust the amount of coffee depending on how strong the flavor you want. Other ingredients are whole milk, heavy cream, sugar, and a pinch of salt.
Instructions
It is very easy to make coffee ice cream at home. Blend milk, sugar, coffee, and a pinch of salt using a hand blender with the whisk attachment or Vitamix until all the ingredients have dissolved. This step is important in order to get smooth and creamy ice cream.
Add the heavy cream to the milk mixture and mix it with the help of a spoon or spatula. There is no need to blend it as the ice cream will be churned in the ice cream maker. It is best to chill the mixture in the refrigerator for about 2 hours before churning.
Depending on the type of ice cream maker, you may have to freeze the bowl for 24 hours before churning. I have used the Cuisinart compressor ice cream maker and there is no need to freeze the bowl.
Stir the mixture once before pouring it into the ice cream maker bowl and then churn it in the ice cream maker as per the manufacturer's instructions for about 25 minutes. If you want you can add some shaved chocolate towards the end of the cycle.
The ice cream will be of soft-serve consistency. Although it would be irresistible and may want to eat it right away, it is best to freeze the ice cream for at least 5-6 hours before serving.
Serving suggestions
This coffee ice cream is absolutely delicious and you cannot resist! I love to top the ice cream with a pinch of instant coffee. You can also add some chocolate chips, grated chocolate, or even chocolate syrup.
Sometimes when I make iced coffee, I like to add a scoop of coffee ice cream along with some whipped cream and caramel. It is a true delight to enjoy in the summer!
Equipment
I am using the Cuisinart ICE 100 ice cream maker to make this coffee ice cream recipe. However, any other ice cream maker will work and you can scale the recipe as per the capacity of your ice cream machine.
If you are looking for an ice cream maker for your family, check out this post on which ice cream maker to buy. Also, check out this collection of homemade ice cream maker recipes.
Storage
Homemade coffee ice cream can be stored in the freezer for about a week to two in an airtight container. Ideally, it can be stored for a month too but you may see some ice crystals on the top. You can scoop away the ice cream crystals and still enjoy the ice cream.
FAQ
Why does my homemade ice cream freeze so hard?
If you do not blend sugar and milk well and dissolve the sugar then the ice cream can end up as a hard block after freezing. It is key to blend the ingredients well (except heavy cream) to get nice creamy ice cream.
How long does ice cream last without preservatives?
The best part of making ice cream at home is that you have total control over the ingredients and make it without any preservatives. Homemade ice cream without preservatives can last up to 2 months.
It is best for a week as you may see an icy layer on top of the ice cream after a week or so but the icy layer can be easily scooped out.
If you enjoyed this recipe, you may also like these eggless ice creams
Don't forget to rate the recipe by clicking the stars. Also, pin the recipe by clicking the "Pin" button, for your future reference.
📖 Recipe
Coffee Ice Cream Recipe (No Eggs)
Equipment
Ingredients
- ¾ cup Milk (whole)
- 1 ½ cup Heavy Cream
- ¾ cup Organic cane sugar
- 1 ½ tablespoon Instant Coffee
- 1 pinch Salt
Instructions
- Pour the milk, sugar, salt, and instant coffee in a mixing bowl.¾ cup Milk, ¾ cup Organic cane sugar, 1 pinch Salt, 1 ½ tablespoon Instant Coffee
- Blend it well using a hand blender in medium speed.
- Ensure that sugar and coffee have dissolved.
- Add the heavy cream and mix it gently with a spatula (no blending needed)1 ½ cup Heavy Cream
- Chill the mixture for about 2 hours.
- Gently mix the ice cream mixture and then pour into the ice cream machine container
- Churn the ice cream for about 25 minutes.
- Transfer the ice cream to a freezer safe container and freeze it for about 5-6 hours before serving.
Notes
- In a high speed blender or Vitamix - sugar, milk, cream, instant coffee, and a pinch of salt.
- Freeze for about 2 hours.
- Blend again and then freeze for 5-6 hours before serving.
Julie says
This ice cream is sooo good! I doubled the amount of instant coffee for a stronger flavor but otherwise this recipe is perfect - so quick and easy!
Alpa Jain says
Hi Julie,
Glad to know you enjoyed the recipe 🙂
Cheers,
Alpa
DAWN RUSSELL says
Best ice cream ever!
Alpa Jain says
Thankyou Dawn 🙂
Dawn says
excellent! Best Ice cream ever!
Maggie says
Such a great recipe! It's very flexible, as I've slowly adjusted to all half and half (I don't care for the mouth feel of so much heavy cream), and it still turns out great! I use half espresso powder and half decaf instant coffee to avoid some of the caffeine as I seem to eat ice cream at night... I also add (right before proofing the finished ice cream in the freezer) a 1/4 C of both mini chocolate chips and toasted, chopped almond slivers or slices, whatever's on hand, and it's amazing! This recipe fits my Cuisinart ICE-100 (1.5QT) perfectly, so my lazy self thanks you for posting a recipe I don't have to convert. Yay!
Alpa Jain says
Hi Maggie,
I am glad to know you enjoyed the recipe.
Cheers,
Alpa
Sue McDowell says
I just made a batch in my Kitchen Aid ice-cream bowl.It was awesome! It was creamy and smooth perfection. I've loved coffee ice-cream since I was little. This is way better than the Friendly's I had. I used 2 packs of instant espresso and added 1 teaspoon vanilla.
Alpa Jain says
Hi Sue,
I am glad to know you enjoyed the ice cream 🙂
Cheers,
Alpa
Cheryl says
Excellent recipe! I did reduce the sugar to 1/2 cup. Also could I make this recipe using yogurt instead ie 1.5 cups of plain Greek yogurt and then the milk? Thanks
Alpa Jain says
Hi Cheryl,
Glad to know you loved the recipe.
I have not tried making it with Greek yogurt, I do have a frozen yogurt recipe which you can adapt to make coffee ice cream. https://culinaryshades.com/frozen-yogurt-recipe/
Hope this helps.
Cheers,
Alpa
Cheryl says
Great recipe....great taste.I increased the recipe by x4 to make a gallon . also did alter it some by adding 2 cups of milk, and lowering heavy cream to 4 cups and added one ounce of coffee liquor. Came out awesome!
Jacqui Godden says
This ice cream is even better if you use a double shot of espresso (cold) and 2 tablespoons of coffee liqueur or coffee Baileys! Just at the end also stir in broken up dark chocolate, delicious!
Alpa Jain says
Hi Jacqui,
Thanks for the suggestions.
Cheers
Alpa
Deborah Williams says
Once you pour the mixture in the ice cream maker, do you add milk to the fill line?
Alpa Jain says
Hi Deborah,
Once you add the mixture to the ice cream maker, you do not have to add any more milk.
Hope this helps. Let me know how the ice cream turns out.
Regards
Alpa
Theresa says
I can’t wait to make this but was wondering if you have tried an ice cream with Baileys? Would you make it the same way suggested for Kahlua?
Alpa Jain says
Hi Theresa,
I think it would be similar to making with Kahlua. I have not tried with either. Let me know if you try.
Regards
Alpa
Ava says
Delicious! Just made this but since I knew brown sugar would lend itself well to the coffee flavour, I substituted 1/4 cup of the cane sugar for brown. I also added a bag of toffee bits (skor bar). Will definitely be saving this to my recipe box 🙂
Alpa Jain says
Hi Ava
Glad to know you enjoyed the recipe 🙂
Cheers
Alpa
Tammy says
How would ingredients change if I was to add Kaluhala.
Alpa Jain says
Hi Tammy,
I have not tried it with kahlua, however, you can try using about 1/2 cup kahlua instead of instant coffee in the recipe. You can try reducing the quantity of sugar as kahlua already has sugar. You can try reducing the sugar by half.
Let me know how it turns out.
Regards,
Alpa
Colleen says
I made this with Starbucks instant dark roast coffee and layered in chocolate sauce to make it mocha. OMG so good! Will definitely make again
Alpa Jain says
Hi Colleen,
Glad you enjoyed the ice cream 🙂 Thank you for the feedback.
Cheers,
Alpa
Lois Hall says
can reggular sugar be used ?
Alpa Jain says
Hi Lois,
Yes, you can use regular sugar.
Regards,
Alpa
Zippyt says
The recipe says it makes 8 scoops - so is this 8 cups?
Just trying to find out if I need to half the recipe or double it to get a quart.
Alpa Jain says
Hi Zippyt,
A scoop is about 1/2 cup. This recipe will make about a quart.
Regards
Alpa
Angela says
Does the instant coffee dissolve? Should I mix it with hot water first?
Alpa Jain says
Hi Angela,
Yes, the instant coffee dissolves when you blend it with milk. There is no need to mix it in hot water.
Hope this helps,
Regards
Alpa
Angela says
Thank you! Will be asking this today.
Sam says
Loved the taste and combination.
Alpa Jain says
Thankyou.