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Coffee ice cream

Published: Updated:
Prep Time
Serves 6
Serves 6

About the bake

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.  

4 ingredients5 steps


    1. Step 1

      Whisk the egg whites until stiff peaks are formed

    2. Step 2

      Gradually whisk in the caster sugar until glossy and stiff.

    3. Step 3

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

    4. Step 4

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

    5. Step 5

      Pour into a container and freeze for 2 hours minimum.


      • 4Egg(s) (free range) (separated) 
      • 150gBillington's Unrefined Golden Caster Sugar 
      • 300mlDouble cream 
      • 1.5 tspNielsen-Massey Coffee Extract 

    Nutritional information per 101g serving

    • Energy 365cal
    • Fat 27g
    • of which Saturates 16g
    • Carbohydrates 26g
    • of which Sugars 26g
    • Protein 5g
    • Salt 0.16g

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