Homemade coffee ice cream, easy and irresistible

Homemade coffee ice cream, easy and irresistible. Coffee is one of the most valued seeds in the world. The coffee tree originates from East Africa. It was in Yemen where coffee beans began to be roasted to grind and make a kind of infusion in the 14th century. From Africa, coffee was brought to India and Java. And from there to the French Caribbean. Currently the largest coffee exporters are Brazil, Vietnam and Colombia. Much more than African countries, although their coffee is highly appreciated and since there is less production, the cost is higher.

We can make this ice cream with coffee prepared in a coffee maker or we can do it with instant coffee. Instant coffee is obtained through a process of cooking the coffee and extracting the aromas, pigments and carbohydrates. It is then dried into a powder that is mixed and packaged. It began to be marketed in Switzerland before World War II and is useful for flavoring buns, flans and other foods that are baked in the oven, for jams and, as is the case, for ice cream.

recipe information

- Preparation time: 30 minutes

- total time: 12 hours and 30 minutes

- rations:10

- Category: desserts

- type of cuisine: international

- calories: 363 kcal per 100 g

Ingredients for coffee ice cream for 10 people

- 400 ml of whipping cream (35% MG)

- 4 tablespoons instant decaf coffee

- 250 g of condensed milk

- Cinnamon (to decorate, optional)

- Wafers or tulips (to present, optional)

How to make coffee ice cream

To make this ice cream it is not necessary to use an ice cream maker so everyone can do it at home and it is super easy and quick to prepare. It is so simple that as soon as you try it it will become a “hit” in your summer coffees. In addition, since it is caffeine-free, children can take it.

In a bowl we put the cold whipping cream with the tablespoons of soluble coffee. We beat until the mixture mounts. It doesn’t have to be super mounted either, but it should be very creamy and that when the rod is removed it ends up on point.

Whip the cream with the soluble coffee to make the coffee ice cream

Next, we add the condensed milk and mix the whole with enveloping movements. We can use the same rod or if we prefer a silicone tongue.

Add the condensed milk to the whipped cream to make the coffee ice cream

When we have a homogeneous mixture, we transfer it to a mold or a glass source. We cover it with plastic wrap that is tightly closed and put it in the freezer until the next day.

Fill a mold with the mixture and freeze to make the coffee ice cream

This ice cream does not need to be removed and beaten every half hour like others during the first 4 hours of freezing because it contains a higher amount of fat and sugar that prevents crystals from forming. Therefore it is not necessary to beat it so that the crystals break.

The next day we take it out 5-10 minutes before consuming, make some balls and present it accompanied by a little caramel or coffee syrup. We can present it in a waffle and chocolate tulip that accompanies wonderfully.