Coffee Ice Cream Recipe

Coffee Ice Cream Recipe
By The Cooking World, Editorial Staff
July 3, 2020

The Easiest Coffee Ice Cream Recipe

Making ice cream at home can be challenging. We all know how frustrating it is when you end up with an ice cream full of big ice crystals. The secret to smooth ice cream is to get the perfect ratio between fat, sugar, and water. Get this ratio right and you will end up with excellent ice cream. With our Coffee Ice Cream Recipe, there is how to fail.

The ice cream base of this recipe is inspired in the Salt & Straw cookbook, which uses xanthan gum as a substitute to eggs. We really like to use xanthin gun, because you'll get the same stabilizing and thickening properties of eggs without its flavor. The best part of this ice cream base is that you can use it for making every ice cream you want. Remove the coffee beans and add your favorite flavor, vanilla, chocolate, you choose.

15 minutes
1 hour 30 minutes
850 ml


330 g (1 1/3 cups) whole milk
150 g (1 3/4 cups) whole coffee beans
115 g (1/2 cup) granulated sugar
40 g (2 tablespoons) light corn syrup
15 g (2 tablespoons) dry milk powder
1g (1/4 teaspoon) xanthan gum
330 g (1 1/3 cups) heavy cream

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  1. Heat the milk and whole coffee beans in a medium saucepan until it is quite warm and steamy, but not boiling. Once the mixture is warm, cover, remove from the heat, and let steep at room temperature for 45 minutes.
  2. Pour the milk through a strainer. Press on the coffee beans in the strainer to extract as much of the coffee flavor as possible. Then discard the beans.
  3. In a medium saucepan reheat the milk, adding sugar, corn syrup, dry milk, and xanthan gum (mix the dry milk and xanthan gum in a separate bowl before adding to the milk). Cook this mixture in medium heat, stirring often until the sugar has dissolved, about 3 minutes. Remove from heat.
  4. Add the cream and whisk until fully combined. Transfer the mixture to a large bowl and place it over an ice bath until cold, it should take approximately 15 minutes. Once the ice cream base is chilled it's time to make the actual ice cream.
  5. Pour the mixture into an ice cream maker and churn, according to your machine’s instructions, until it has the texture of soft serve.
  6. When churned, transfer the ice cream to a freezer-friendly container, and freeze until firm, about 6 hours.
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