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Coffee ice cream

  • Total Time

    10m

  • Makes

    1

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.  

Method

  1. Whisk the egg whites until stiff peaks are formed

  2. Gradually whisk in the caster sugar until glossy and stiff.

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

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

  5. Pour into a container and freeze for 2 hours minimum.

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Ingredients

  • 4 Egg(s) (free range) (separated )
  • 150g Unrefined golden caster sugar
  • 300ml Double cream
  • 1½ tsp Coffee extract

Recipe Alternatives

We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

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