Easy Homemade Coffee Ice Cream is a wonderfully simple ice cream made without eggs. The perfect way to use up leftover day old coffee. Enjoy the sweet pick me up!
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What is your favorite ice cream? Mine is Cookies and Cream, but my husband loves Coffee Ice Cream. So this Easy Homemade Coffee Ice Cream is for him. As well as all of you fellow coffee ice cream lovers.
Now, because I’m an okay wife (‘good wife’ is debatable some days. ha!) I like to make things my husband will enjoy. This is especially important since the deal in our house is that I load he dishes, and he unloads it. So, he might has well get the chance to unload some ice cream dishes.
Since coffee ice cream is his favorite, I made this Easy Homemade Coffee Ice Cream. I think that making a meal for someone is a great way of showing friendship and love. So when I presented this batch of ice cream to him, he knew I was sending him some extra love vibes his way that day. Not just food, but his favorite!
Plus, he always gets nervous about what he can and can’t have in the house- just in case it is for a recipe for the blog. So he was excited that this coffee ice cream was all for him.
Don’t get me wrong, I love coffee ice cream, but I prefer my coffee in drink form. Whenever I make a pot of coffee I make the full 12 Cups, even if it’s just for the 2 of us. I keep the leftover coffee for ice coffee the next day. And whatever is leftover from that gets made into ice cubes for my ice coffee. Can’t dilute it! Shoot, this mama needs her coffee!!!!!
Besides my iced coffees, this Easy Homemade Coffee Ice Cream is a great way to use up some leftover coffee. You use 12 ounces of it, so it can help you use up that leftover “whoops I made too much” batch.
Just add some instant espresso powder to the coffee to amp up that flavor. The sugar sweetens it, just like your morning coffee. The heavy cream rounds it out to make it delightfully rich ice cream. Indulge a big every now and then. It’s so worth it!
Besides the amazingly rich coffee flavor, I love that it comes together so easily.
I certainly love the ice creams that use an egg based custard, but there are just some days when I don’t have the time to stand at the stove babysitting a custard. Often times, my kids interrupt my cooking plans. Hmmm, maybe they are a reason that I consume so much coffee?!?! Well, this is great because you don’t even need to make an egg custard to make a really rich coffee ice cream.
The end result is a coffee packed ice cream that you’ll want to dig right into. You can eat it right from the ice cream maker, if you enjoy a soft serve like consistency. Or if you want a hard style ice cream, then let it chill in the freezer for at least 2 hours. The wait will be well worth it.
Whip up a batch of this Easy Homemade Coffee Ice Cream, you’ll have a wonderful ice cream treat that gives you a fun pick me up. But if you love coffee ice cream, as much as my husband, you’ll have to start to make this on the regular.
More Yummy Frozen Treats
- 1 1/2 Cups cold coffee (day old is great)
- 2 Tablespoons instant espresso grounds
- 1 Cup sugar
- 2 teaspoons vanilla extract
- 2 Cups heavy cream
- Combine the cold coffee, instant espresso, and sugar. Mix well until the sugar and espresso have dissolved.
- Add the heavy cream, mix well.
- Chill until completely cold, at least 2 hours.
- Pour the chilled mixture into the chilled ice cream bowl. Prepare the ice cream according to manufacture’s instructions, typically run in the ice cream maker for 30 minutes.
- Transfer to a freezer safe container, cover. Freeze for at least 2 hours before serving.