Description
Enjoy a delightful homemade coffee ice cream that’s creamy and rich, featuring strong coffee and vanilla flavors. Optional chocolate chips and coffee liqueur add an extra indulgent touch, making it a perfect treat for any occasion!
Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup granulated sugar
- 1 tablespoon pure vanilla extract
- 1 cup freshly brewed strong coffee (cooled to room temperature)
- 1/2 cup coffee liqueur (optional)
- 1/2 cup chocolate chips (optional)
- 1/4 cup crushed espresso beans (optional, for garnish)
- Whipped cream (for serving)
- Chocolate syrup (for drizzling, optional)
Instructions
- In a large mixing bowl, combine the heavy cream and whole milk. Whisk until well blended.
- Add the granulated sugar and whisk until completely dissolved (about 2-3 minutes).
- Stir in the pure vanilla extract.
- Pour in the cooled strong coffee and, if using, the coffee liqueur. Mix until well combined.
- Optionally, fold in the chocolate chips for added indulgence.
- Cover the mixing bowl with plastic wrap or a lid and refrigerate for at least 2 hours, or overnight for best flavor melding.
- Remove the chilled mixture from the refrigerator and stir.
- Pour into your ice cream maker and churn according to the manufacturers instructions (typically 20-25 minutes).
- When it reaches a soft-serve consistency, its ready for freezing.
- Transfer the churned ice cream into an airtight container.
- Press parchment paper onto the surface to prevent ice crystals.
- Seal and freeze for at least 4 hours, or until firm (overnight is ideal).
- Let the ice cream sit at room temperature for 5-10 minutes to soften.
- Prepare serving dishes (tall glasses or dessert bowls work well).
- Scoop the coffee ice cream into each dish, layering with whipped cream if desired.
- Drizzle with chocolate syrup for an extra touch.
- Sprinkle crushed espresso beans on top for garnish and added crunch.
Notes
- For a richer flavor, consider using high-quality coffee and liqueur.
- Feel free to customize toppings based on your preferences.
- This ice cream can be stored in the freezer for up to 2 weeks, but it’s best enjoyed fresh!
- Prep Time: 15 minutes
- Cook Time: 25 minutes