There are literally hundreds of different ice cream flavors, but I stick with coffee ice cream. Unlike other flavors, this one actually tastes like a creamy coffee, and it’s always so silky! That’s what I call a good ice cream.
Have you ever made your own ice cream before? It’s fun. Lots of people have an ice cream maker at home, and although I don’t own any special machinery, I still make a batch of coffee ice cream from time to time.
Today I’ll show you how I make coffee ice cream without eggs and without special equipment. You only need four ingredients, and one of them is boozy! You read that correctly. This grown-up ice cream is tons of fun!
This recipe starts with ten ounces of double cream. We’ll whip it good until it’s airy and frothy — that’s the secret behind creamy ice cream, the bubbles. Otherwise, you’ll end up with a solid block of coffee-flavored ice.
We’re also using condensed milk, which will add creaminess and natural sweetness to our ice cream. For the coffee, we’re using instant coffee, and get the fancy one, often labeled as instant espresso. If you use regular coffee, you risk getting watered-down ice cream — freeze-dried coffee is a better alternative.
Our final ingredient is a coffee liqueur. Two ounces will give a lovely flavor layer to our ice cream. There are many brands of coffee liqueur, and it’s pretty fun to have some around the house, so you won’t regret buying a bottle.
As I mentioned before, there’s no churning involved in this recipe; we only need to get that double cream to rise; it will capture lots of tiny air bubbles that will give our ice cream a lovely texture.
You’ll need either an electric hand mixer or a stand mixer; they both work fine. Don’t try to whisk this one by hand, though; you’ll have a hard time whisking until peaks form.
Add the double cream into a mixing bowl and use an electric hand mixer to whisk it until frothy. You can also use a stand mixer.
Slowly add the rest of the ingredients and incorporate. The result should be light and airy.
Transfer the mixture into a container with a lid and freeze for between two and four hours.
Scoop and serve.