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–+ servings

Coffee Ice Cream Recipe: Easy Homemade Creamy Coffee Ice Cream

YUMMY KITCHEN
Creamy homemade Coffee Ice Cream made with all-purpose cream, condensed milk, evaporated milk, and coffee. The coffee is dissolved first for a smooth, rich flavor, then finished with chocolate chips for an irresistible dessert perfect for coffee lovers.
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Prep Time 15 minutes
FREEZING TIME 8 hours
Total Time 8 hours 15 minutes
Course Dessert
Cuisine Filipino
Servings 8
Calories 300 kcal

Equipment

  • Small saucepan
  • Large mixing bowl
  • Hand mixer
  • Spatula
  • Measuring cups and spoons
  • Freezer-safe container

Ingredients
  

  • 1/4 cup evaporated milk
  • 2 tablespoons coffee granules or coffee powder
  • 500 ml all-purpose cream chilled overnight
  • 300 ml condensed milk chilled overnight
  • Chocolate chips optional

Instructions
 

  • Pour the evaporated milk into a small saucepan. Heat over low heat until almost boiling.
  • Add the coffee granules and stir until completely dissolved. Remove from heat and allow to cool completely.
  • Pour the chilled all-purpose cream into a large mixing bowl. Beat with a hand mixer until doubled in volume and fluffy. Do not overbeat.
  • Add the chilled condensed milk and mix until well combined.
  • Gradually add the cooled coffee mixture while mixing gently. Taste and adjust the coffee flavor as desired.
  • Add the chocolate chips and gently fold them into the ice cream base.
  • Transfer the mixture to a freezer-safe container and smooth the surface.
  • Sprinkle additional chocolate chips on top, if desired.
  • Cover tightly and freeze for at least 8 hours, or until firm.
  • Let the ice cream sit at room temperature for a few minutes before scooping if it becomes too hard.
  • Scoop and serve chilled.

Notes

  • Dissolve the coffee completely in the warm evaporated milk before adding it to the ice cream base. This prevents bitter coffee granules from remaining in the finished ice cream.
  • Chill the all-purpose cream and condensed milk overnight for better results.
  • Chilling the mixing bowl and beaters can also help keep the cream cold while whipping.
  • Do not overwhip the cream, as the fat can separate and begin turning into butter.
  • Add the cooled coffee mixture gradually so you can control the strength of the coffee flavor.
  • If using hot water instead of evaporated milk to dissolve the coffee, use only a small amount to avoid adding too much liquid.
  • Whipping cream or heavy cream may be used instead of all-purpose cream.
  • Chocolate chips are optional. Chocolate shavings, crushed cookies, or nuts can also be used as toppings.
  • For a mocha variation, add cocoa powder or melted chocolate to the coffee mixture.
  • Store tightly covered in the freezer and avoid repeatedly thawing and refreezing.

Nutrition

Calories: 300kcalCarbohydrates: 31gProtein: 5gFat: 18gSaturated Fat: 12gSodium: 110mgFiber: 1gSugar: 28g
Keyword coffee dessert, coffee ice cream, coffee ice cream recipe, creamy coffee ice cream, easy ice cream recipe, Filipino ice cream recipe, homemade coffee ice cream, homemade ice cream
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