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10Prep Time

Coffee ice cream

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.  

10Prep Time


  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.


    • 4 Egg(s) (free range) (separated)
    • 150g Billington's Unrefined Golden Caster Sugar
    • 300ml Double cream
    • 1.5 tsp Nielsen-Massey Coffee Extract

Nutritional Information

per 101g
  • 365cal Energy
  • 27g Fat
  • 16g of which Saturates
  • 26g Carbohydrates
  • 26g of which Sugars
  • 5g Protein
  • 0.16g Salt

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