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Author:
Franco Salzillo
Did you know vanilla ice cream is the most popular flavor in the world? It’s closely followed by chocolate. For me, the best ice cream tastes and smells like coffee.
There’s nothing more fun than getting your caffeine boost from a creamy, sweet and chilly scoop of ice cream, and it’s even better when you make it at home.
If you’ve never made ice cream at home, let me tell you that although an ice cream maker makes the job easier, you can totally make ice cream without special equipment.
The secret is making sure there are many microscopic air bubbles in the ice cream, giving it an airy texture. Some folks use eggs for that, like making meringue, but I can’t stand eggs in my ice cream, so we’re not using any for this ice cream recipe.
You only need six ingredients for this homemade, non-egg ice cream. It all starts with strong coffee and make sure it’s of the highest quality — it makes all the difference.
We’ll also use sugar, a pinch of cocoa powder, vanilla extract and a little gelatin to hold everything together. The star of the show, though, is the heavy whipping cream, which we’ll beat until fluffy and frothy; that’s the base for our ice cream.
You’ll need a coffee machine or coffee maker to brew your coffee. Please don’t use instant coffee.
Plus, grab a few mixing bowls of various sizes and an electric hand mixer to whip the heavy cream. Your ice cream will set nicely overnight in your freezer, so plan ahead. Ice cream needs time.
Drizzle your coffee ice cream with chocolate sauce or throw in a few crushed nuts for an entirely new experience; the sky’s the limit!
Brew your coffee, let it cool to room temperature in an ice bath.
In a medium-sized container of mixing bowl, dissolve the sugar, vanilla extract and cocoa powder in the coffee. Reserve.
Use a small bowl and dissolve the gelatin in a few tablespoons of warm water.
Using an electric hand mixer, combine the gelatin with the heavy whipping cream and whip until peaks form (This is important).
Slowly pour in the sweetened coffee into the whipped heavy cream, trying to preserve its fluffiness.
Pour into a container and freeze for at least four hours or, even better, overnight.
