5 Coffee Ice Cream Recipes - Take your coffee to another level!Published Date:
Coffee ice cream has the perfect combination of flavors. Creamy ice cream and rich aromatic flavors of coffee. Together they create a truly indulgent dessert.
And guess what? Making coffee ice cream at home is one of the best ways to go about it. It tastes better than the stuff you buy at the store and it’s also really easy to make.
Here at Portfolio Coffee, we’ve been sourcing high-quality coffee beans so you can make the best coffee ice cream recipe on the planet.
Without further ado, let's show you our favorite top 5 coffee ice cream recipes.
Classic Vegan Coffee Ice Cream Recipe
This is our go-to coffee ice cream recipe. A true classic staple. It's really easy to make and allows you to be versatile as well with whatever toppings you like.
- 550ml of plant-based milk
- 540ml of plant-based double cream
- 400g of granulated sugar
- 1 pinch of salt
- ½ cup fresh brewed coffee
- 6 tablespoons of aquafaba
- 1 ½ teaspoons vanilla extract
- An ice cream maker
Step by Step:
- To start making this coffee ice cream recipe, we need a custard base. To do this, combine a half cup of coffee, 400g of sugar, 550ml of plant-based hot milk, and a small pinch of salt. For coffee ice cream, it’s all about that coffee ratio people!
- Add the aquafaba. Just one tablespoon at a time, and make sure to give it a very good whisk so it’s mixed in well.
- Cook the custard slowly over low-medium heat for about 5 minutes until it’s thick and make sure to stir constantly. You will probably be tempted to have a quick taste of the coffee ice cream at this stage. Go on, no one's looking.
- Make sure the custard is lump-free, if there are any just scoop them out with a spoon. Strain the custard through a sieve into a bowl. Cover it with clingfilm (try and make sure the clingfilm touches the surface of the custard base. This will stop you from getting the skin on top.) Put it in the fridge for 3 hours.
- The final step is to take out the custard base, remove the cling film and start whisking. Once you’ve given it a good mix, place it in your coffee ice cream maker and let it churn.
- Once it’s done you can then put it in a container and put it in the freezer and boom! You’ve made your very first coffee ice cream recipe.
Vegan Coconut Coffee Ice Cream Recipe
This coconut coffee ice cream recipe is so good and pairs wonderfully with the flavor of the coffee. It’s also really easy to make and no ice cream maker is required!
- 2 cups of coconut milk
- 2 cups of sweetened condensed coconut milk
- 1 cup of freshly brewed coffee
- 1 teaspoon of vanilla extract
- 1 pinch of salt
Step by Step
1) To make this coffee ice cream recipe, simply mix all the ingredients together in a blender. Once it’s mixed well, put it in an air-tight container and freeze it for 3-4 hours.
2) Enjoy the world's best vegan coconut coffee ice cream!
Vegan Coffee & Chocolate Ice Cream Recipe
This coffee ice cream recipe doesn't use coconut milk, which means it has a whole different vibe. It’s a bit more complicated to make, but so worth it if you have the time.
- 1 cup of cashews (unroasted preferably)
- ¼ cup of porridge oats
- 750ml of non-dairy milk (soy preferably)
- 1 cup of caster sugar
- ½ cup of light brown sugar
- ½ cup of freshly brewed coffee
- 1 tsp of vanilla extract
- 2 tbsp of vegan coffee liqueur (such as Tia Maria!)
- Pinch of salt
- 25g of brown sugar
- 60g of vegan golden syrup
- 70ml of water
- 40g of cocoa powder
- ½ tsp of vanilla extract
- 30g of dark vegan chocolate chopped into chunks
Step by Step
- To begin making your coffee ice cream recipe, start soaking the cashews so they can blend easily. You can cover them in a bowl with boiling water and soak for an hour or just put them in cold water and soak them overnight.
- Put half the plant-based milk in a saucepan along with the porridge oats. Put on medium-low heat and let it simmer for about 10 minutes. Make sure to stir it often so the bottom doesn't stick otherwise your coffee ice cream will be lumpy.
- Drain the cashews and put them in a blender. Add the rest of the plant-based milk and blitz until you have a smooth creamy sauce.
- Add the oat mixture to the blender. Also add the caster sugar, the coffee, the vegan coffee liqueur, the vanilla, and a pinch of salt. Blitz until it's all mixed together. It’s okay to have a cheeky taste of the coffee ice cream at this stage!
- Put the mixture into a bowl and cover with clingfilm. Then put it into the fridge until it's cold. This should take roughly 4-5 hours but it's okay if you put it in there overnight.
- For the chocolate, whisk all the ingredients except the chopped chocolate and vanilla. Then put the mix into a saucepan on low medium heat. Bring it up until it's simmering (should take 2-3 minutes) then add the chopped chocolate pieces and the vanilla extract. Again put it in a bowl and refrigerate until cold.
- Add the coffee ice cream mixture to your ice cream maker. Churn it until you get the desired consistency.
- In a freezer-proof container, add some of the chocolate mixture to the bottom. Then, cover with some of the coffee ice cream mixture. Then add some more chocolate mix. Then some more coffee ice cream mixture….you get the idea! Keep adding layers, until you finish it off with the chocolate mix on top.
- Freeze for roughly 3-4 hours then you’ll be ready to go. It will be quite hard, so it may take 10-15 minutes to thaw before you are able to scoop it.
Keto Coffee Ice Cream Recipe
The keto diet has become so popular over the last few years, and if you are on it, it doesn't mean you can’t enjoy an amazing dessert. We know that putting avocados in coffee ice cream seems strange, but have faith! It tastes amazing.
- 1 avocado (make sure it’s ripe, dice it, then freeze it)
- 1.5 cups of coconut cream. Freeze it into ice cubes
- 1 cup of freshly brewed coffee
- 2 teaspoons of vanilla extract
- 2 teaspoons of sugar
- 1 pinch of salt
Step By Step
- To start making your coffee ice cream recipe, take out the frozen avocado and the frozen coconut ice cubes. Let them thaw for roughly 10 minutes.
- Put all the ingredients together in a blender. Blend it together until it looks creamy. You can add a little water if needed to get your desired consistency for the coffee ice cream.
- Enjoy immediately! Or you can put your homemade coffee ice cream in a container and freeze it until later. Easy peasy.
Affogato Coffee Ice Cream Recipe
We saved the best until last. We all know Italians make the best desserts and this recipe for coffee ice cream is no different. In Italian, Affogato means ‘drowned’ and it's easy to understand why.
This coffee ice cream recipe is essentially coffee ice cream that is drowning in coffee. The hot coffee melts the ice cream and creates the most indulgent dessert. We are cheating a bit with this recipe. You can use store-bought vegan ice cream if you like, or can you make any one of the recipes above.
Step by Step
- Get 2-3 scoops of vegan ice cream in a bowl (use vegan coffee ice cream if you want the extra coffee flavor).
- Pour over 2 shots of freshly brewed coffee or espresso. You can also add a splash of liqueur as well if you want to make it extra indulgent.
- Bon Appetite!
# Swap Normal Coffee For Decaf - This is especially important if making a coffee ice cream recipe that your kids will be eating. Trust us, you don't want a 5-year-old running around on caffeine. One we can recommend is the Swiss Water Decaf from Colombia. It has notes of chocolate so pairs really well with homemade coffee ice cream.
# Store the Ice Cream In The Coldest Part Of Your Freezer - This allows the coffee ice cream to stay rich and creamy. It’s a good rule of thumb whenever you have ice cream to store it in the coldest spot.
# Use An Air-Tight Container - In other words, don't let the air get to it! If in doubt, try using a layer of plastic wrap to cover it. Again this allows the coffee ice cream to stay rich and creamy so you don’t lose the flavor.
# Use High-Quality Ingredients - I know it’s more expensive, but for an indulgent dessert, it is worth it. Whether it’s good quality dark chocolate or better coconut cream, it will make a big difference to your homemade coffee ice cream.
# Add Additional Flavorings Early - This is a good rule of thumb with most cooking and baking, to be honest. If you are adding extra flavors such as more vanilla extract or hazelnut syrup, or even chocolate chips, make sure to add them when the cooked custard is cooled. This allows them to retain their flavors and they also won’t break up in the coffee ice cream.
# Chill Your Custard Well - In other words, if you are not in a rush to make this dish, then having patience will create better coffee ice cream. Try leaving the mixture overnight in the fridge before churning or adding it to the freezer and it will create creamier vegan coffee ice cream.
# Coffee Ratios - For the Affogato this is especially important. You want one shot of hot strong coffee per scoop of ice cream. Make sure your coffee ice cream is cold! If it’s too warm then the coffee will melt it too quickly leaving you with just a puddle of the mixture.
This is the best bit about homemade coffee ice cream! The final step is making it truly your own creation. There are so many different ways to get creative, but we’ll let you in on a few of our favorites. Try adding any of the following:
Marshmallows, peanut butter, dark chocolate, coconut flakes, sprinkles, nuts, Oreos, raisins, olive oil (don't knock it until you’ve tried it) vegan whipped cream, or vegan brownies.
To Sum Up
So there you have it. You didn’t think it was going to be that easy to make homemade coffee ice cream, did you? Now, there are no excuses.
Here at Portfolio Coffee, we have so many different varieties of coffee to choose from, so that you can make the perfect coffee ice cream recipe using the highest quality ingredients.
All you need to decide is what recipe you're going to try and what toppings you're going to add. My friends, we wish you the best of luck. Choose wisely!
What coffee should I use?
The short answer is whatever you like! What we recommend though is a Medium Roast. It’s a good starting point for finding out what works for you and your coffee ice cream recipe.
A good choice is one of our most popular coffees, Fazenda Eldorado from Brazil. It’s a full-bodied medium roast and has hints of hazelnut and a chocolate aftertaste. In other words, the flavor profile pairs amazingly with coffee ice cream.
Who invented ice cream?
Good question. It’s always good to end with a bit of trivia so you know the history of your food! Or should we say dessert? Ice cream can be traced as far back as 500BC when the Persians flavored their ice and ate it on hot days.
What’s the difference between gelato and ice cream?
Ah, the eternal question! They are very similar, but they are not the same. The main difference is gelato is churned really slowly, which is what gives it a much smoother and silkier texture. The flavors also come out a long stronger through this process.