Homemade Coffee Ice Cream
A delightful and creamy coffee ice cream that’s easy to make and perfect for warm afternoons or family dinners.
Servings: 8 servings
Calories: 225kcal
Ingredients
Ice Cream Base
- 2 cups heavy cream Forms the base of the ice cream.
- 1 cup sweetened condensed milk Adds sweetness and smoothness.
- 2 tablespoons instant coffee or 1/4 cup strong brewed coffee (cooled) Provides the coffee flavor.
- 1 teaspoon vanilla extract Enhances flavor.
- 1/2 teaspoon cinnamon (optional) Adds warmth and depth.
- 1/2 cup chocolate chips (optional) Adds extra flavor and texture.
Instructions
Preparation
- In a large mixing bowl, beat the heavy cream with an electric mixer until stiff peaks form.
- In a separate bowl, whisk together the sweetened condensed milk, instant coffee (or brewed coffee), vanilla extract, and cinnamon until well combined.
- Gently fold the coffee mixture into the whipped cream using a spatula until fully blended.
- If desired, stir in the chocolate chips.
- Pour the mixture into a freezer-safe container, smooth out the top, cover tightly, and freeze for 4-6 hours or until firm.
- Serve by scooping into bowls or cones, optionally drizzling with espresso.
Notes
For best results, use high-quality ingredients and chill your bowls before whipping cream. This ice cream can be made up to 2-3 weeks in advance.