Coffee ice cream has so many benefits. It’s a delicious dessert that you can make at home for the family. It can use up leftover coffee so you don’t have to feel bad throwing it away. And you can vary it however you want to be suitable for a low-acid, keto, or dairy-free diet. Here’s a great recipe for coffee ice cream.
Best Coffee for Ice Cream
The first thing to consider is which coffee to use. Even though there are a lot of other ingredients in the ice cream, it will turn out better if you use the best-tasting, freshest coffee. The coffee is the ingredient in the ice cream with the strongest flavor, so a great-tasting coffee will really shine through.
It’s also good to consider the acid and caffeine content of the coffee. A low-acid coffee can be best if you have heartburn or tend to get acid reflux when you have acidic foods. And if you’re going to have this ice cream at night or in the afternoon, you might want to use Half Caff or Decaf coffee. Alex’s Low-Acid Organic Coffee comes in regular, half caff, and decaf versions.
Preparation Needed for Coffee Ice Cream
Your recipe will turn out best if you do a tiny bit of prep work first. You’ll need some strong brewed coffee. Leftover coffee is perfect. Also, check the instructions on your ice cream maker. You’ll probably need to put it in the freezer overnight before using it.
Basic Recipe for Coffee Ice Cream
Makes 4 servings
Prep time: 5 minutes
Total time: 1 hour and 5 minutes, plus time needed to use the ice cream maker
⅓ cup of sugar
½ cup of whole milk
1 cup of heavy cream
1 teaspoon of vanilla extract
½ cup of strong brewed coffee
In a bowl whisk the sugar into the whole milk until it’s dissolved.
Add the cream and whisk until the mixture is frothy.
Add the vanilla extract and coffee and mix well.
Cover the bowl with a lid or plastic wrap. Place it in the refrigerator and let it chill for an hour. This is your ice cream base.
Prepare the ice cream in the ice cream maker according to the directions from the manufacturer.
Variations of Coffee Ice Cream
Mocha Chip: Blend in 2 tablespoons of unsweetened baking cocoa, and stir in ⅓ cup of chocolate chips or chunks. Increase the sugar by 1 tablespoon. Reduce the vanilla extract to ½ teaspoon.
Low-Carb Keto-Friendly: Use your low-calorie sweetener of choice, such as stevia or monk fruit, instead of sugar.
Dairy-Free: Use 1 ¼ cups of canned coconut milk instead of the heavy cream and half and half. Optional: mix in ⅓ cup of shredded coconut.
Coffee Banana Ice Cream:Mix in a pureed banana when you blend in the cream. Optional: add ¼ cup of mini chocolate chips.