Homemade Coffee Ice Cream – A Dreamy Treat!


 

1. Dissolve the Coffee

  • In a small bowl, mix coffee granules with 1 tbsp hot water to make a paste. Cool completely.

2. Whip the Cream

  • In a large bowl, beat heavy cream until stiff peaks form.

3. Fold Everything Together

  • Gently whisk coffee paste, condensed milk, vanilla, and salt in another bowl.

  • Fold the coffee mixture into the whipped cream until smooth.

  • Add chocolate chunks or caramel if using.

4. Freeze to Perfection

  • Pour into a loaf pan or airtight container.

  • Swirl in extra caramel or chocolate if desired.

  • Freeze at least 6 hours (or overnight).


Pro Tips for the Best Ice Cream

🔹 Use high-quality coffee – The better the coffee, the richer the flavor!
🔹 Chill your bowl & beaters – Helps whip cream faster.
🔹 For softer ice cream, let sit at room temp 5-10 mins before scooping.
🔹 Storage – Keeps for 2 weeks in the freezer (if it lasts that long!).


3 Delicious Variations

  1. Mocha Chip – Add ½ cup dark chocolate chunks.

  2. Coffee Toffee Crunch – Mix in ½ cup crushed toffee bits.

  3. Spiced Latte – Add ½ tsp cinnamon + ¼ tsp nutmeg.


Why This Recipe is a Keeper

This ice cream is unbelievably creamy thanks to the condensed milk, with a deep coffee kick that’s not too sweet. It’s easier than store-bought and tastes 10x more decadent—plus, you control the caffeine level!

Warning: You’ll want to eat the whole batch in one sitting!