Real Recipes From Real Home Cooks ®

coffee ice cream

Recipe by
Francine Lizotte
Surrey South, BC

Creamy and so refreshing, this flavorful & tasty cold treat is a must make for this summer…

yield 2 liters/ 4 pints
prep time 5 Min
cook time 5 Min
method Stove Top

Ingredients For coffee ice cream

  • 1 1/2 c
    whole milk
  • 1 c
    whole coffee beans
  • 3/4 c
    granulated sugar
  • 1/8 tsp
    ground himalayan sea salt
  • 1/4 tsp
    finely ground coffee
  • 2 Tbsp
    tia maria liqueur
  • 1/2 tsp
    pure vanilla extract
  • 1 can
    (300 ml/10 oz.) sweetened condensed milk
  • powdered sugar, if needed
  • 2 c
    cold heavy cream
  • 1 Tbsp
    powdered sugar

How To Make coffee ice cream

  • 1
    In a medium saucepan over medium heat, add milk, coffee beans, sugar and salt. Stir and bring the mixture to a simmer - do not boil.
  • 2
    Remove from the heat and transfer the milk mixture to a small bowl. Add finely ground coffee, Tia Maria and vanilla extract; stir well. Place wax paper on top making sure it touches the surface to prevent a skin from forming and let the mixture steep for 1 hour.
  • 3
    Later, remove wax paper and discard it. Pour mixture into a fine sieve over a large bowl; discard coffee beans. Add sweetened condensed milk and stir to blend. Taste the custard and add powdered sugar if it’s bitter – keep in mind that the whipped cream has some sweetness to it; set aside.
  • 4
    In the bowl of a stand mixer, add cold heavy cream and powdered sugar. With the whisk attachment on, process on high speed until stiff peaks form.
  • 5
    Scoop half the whipped cream into the milk mixture and fold until mixed. Add the custard mixture to the remaining whipped cream and fold again until well combined.
  • 6
    Pour the mixture into an ice cream tub, cover and transfer to the freezer until it hardens, about 8 hours.
  • 7
    To view this recipe on YouTube, click on this link >>>>