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Coffee Ice Cream Without Eggs

Coffee Ice Cream Without Eggs

Create a delightful batch of eggless coffee ice cream by infusing a mixture of heavy cream, whole milk, and granulated sugar with the robust flavors of coffee. Chill the mixture, churn it into a smooth and creamy consistency, and freeze until firm. Serve and enjoy the rich and indulgent coffee ice cream on its own or with a variety of delectable toppings and mix-ins.
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Prep Time 10 minutes
Cook Time 10 minutes
4 hours
Total Time 4 hours 20 minutes
Servings: 5 People
Course: Dessert
Cuisine: American
Calories: 2371
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 2 tbsp instant coffee granules
  • 1 tbsp pure vanilla extract
  • 1/4 teaspoon salt

Equipment

  • Saucepan.
  • Small Bowl:
  • Whisk or Spoon:
  • Mixing bowls
  • Plastic Wrap:
  • Ice Cream Maker:
  • Ice Cream Container:
  • Serving Bowls or Cones:

Method
 

Preparing the Coffee Infusion
  1. In a small bowl, dissolve the instant coffee granules in 2 tablespoons of hot water.
  2. Combine the heavy cream, whole milk, and granulated sugar in a saucepan, ensuring all the ingredients are thoroughly mixed.
  3. Next, position the saucepan over medium heat and diligently stir the mixture until the granulated sugar dissolves completely, creating a smooth and homogeneous liquid.
  4. Add the dissolved coffee mixture to the saucepan. Then, stir until well combined.
  5. Allow the mixture to simmer gently for about 10 minutes. Ensure it doesn’t come to a boil.
Chilling the Mixture
  1. Remove the saucepan from heat and stir in the pure vanilla extract and salt. Transfer the mixture to a bowl. Cover it with plastic wrap, ensuring the wrap touches the surface of the liquid to prevent skin from forming.
  2. Refrigerate the mixture for at least 4 hours (or until it is thoroughly chilled.) For optimal results, let it sit overnight.
Churning the Ice Cream
  1. Retrieve the chilled mixture from the refrigerator. Give it a quick stir.
  2. Pour the mixture into an ice cream maker. Churn according to the manufacturer’s instructions. This typically takes around 20-25 minutes.
  3. As the mixture churns, it will gradually thicken and reach a soft-serve consistency.
Freezing and Serving
  1. Transfer the churned ice cream to a lidded container, ensuring it is spread evenly.
  2. Press a piece of wax paper onto the surface of the ice cream. This should prevent ice crystals from forming.
  3. Seal the container with the lid. Place it in the freezer for a minimum of 4 hours or until it becomes firm.
  4. Once your homemade eggless coffee ice cream is fully frozen, it’s ready to be savored! Serve it in bowls or cones. Garnish with chocolate shavings or a sprinkle of cocoa powder for an extra touch of decadence.

Notes

With this coffee recipe, you can create a delectable batch of eggless coffee ice cream with this easy-to-follow recipe. 
Here are more notes to take into consideration:
  • Adjust the coffee flavor by varying the amount of instant coffee granules.
  • For a smoother texture, dissolve the coffee granules in a smaller amount of hot water and strain before adding.
  • Chill the mixture for at least 4 hours, but overnight chilling is recommended for optimal flavor and texture.
  • An ice cream maker is recommended for best results, but manual freezing and whisking methods can be used.
  • Store the ice cream in an airtight container in the freezer for up to a few weeks.
  • Customize your serving by topping with whipped cream, chocolate sauce, caramel drizzle, or crushed cookies.
  • Pair the ice cream with warm brownies or serve as a delightful addition to affogato.
  • Feel free to experiment with additional mix-ins or flavors to create unique variations.
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