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Coffee ice cream in a tub with one scoop removed and a jar of coffee beans to the side.

Coffee ice cream

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3.429 stars based on 7 ratings

This coffee ice cream recipe is so quick and simple to make and better still, you do not need an ice cream maker. You do however, need to allow for a minimum freezing time of 2 hours so it is best made the day before you wish to serve it.

 

Key Information

  • Prep:
  • Bake:
  • tubs:1
  • Skill level:easy

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Ingredients

  • 4 4 Egg(s) (free range) separated
  • 150g 5⅜ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 300ml 10⅛ fl oz Double cream
  • 1½tsp 1 .5tsp Coffee extract (we use Nielsen-Massey) Coffee extract

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Whisk the egg whites until stiff peaks are formed

    Ingredients for this step

    • 4 4 Egg white(s) (free range)
  2. Classic mode Step 2

    Gradually whisk in the caster sugar until glossy and stiff.

    Ingredients for this step

  3. Classic mode Step 3

    Whisk the cream in a separate bowl until soft peaks are formed.

    Ingredients for this step

    • 300ml 10⅛ fl oz Double cream
  4. Classic mode Step 4

    Fold the cream, egg yolks and coffee extract into the egg whites and sugar until well combined.

    Ingredients for this step

    • 4 4 Egg yolk(s) (free range)
    • 1½tsp 1 .5tsp Coffee extract (we use Nielsen-Massey) Coffee extract
  5. Classic mode Step 5

    Pour into a container and freeze for 2 hours minimum.