Decaf coffee ice cream recipe : Creamy summer special

Looking for a delicious and refreshing treat to cool you down on a hot summer day? Why not try making your own decaf coffee ice cream at home using a simple recipe? With just a few basic ingredients, including heavy cream, decaffeinated coffee, egg yolks, and vanilla extract, you can whip up a batch of homemade coffee ice cream that’s sure to please your taste buds.

To start, gather your ingredients and equipment, including an ice cream machine, medium saucepan, and plastic wrap. Brew a pot of decaf coffee and let it cool, then combine the coffee with the heavy cream and coffee granules in the saucepan over medium heat. While that’s heating up, whisk together the egg yolks and sugar until light and fluffy, then slowly pour in the hot coffee mixture while continuing to whisk.

Once everything is well combined, return the mixture to the saucepan and cook over medium heat until it thickens into a custard. Remove from heat and stir in the vanilla extract, then strain the mixture through a fine mesh sieve to remove any lumps or bits of egg. Let the ice cream mixture cool completely, then chill it in the fridge for at least 2 hours or overnight.

Once chilled, pour the mixture into your ice cream machine and churn according to the manufacturer’s instructions. When it’s done, transfer the ice cream to a container, cover with plastic wrap, and freeze for at least 4 hours or until firm. Serve with a dollop of whipped cream and some chocolate chips or coffee beans for an extra special touch.

Preparing the Decaf Coffee Mixture for Your Homemade Coffee Ice Cream

One of the key components of a delicious decaf coffee ice cream is the coffee mixture used to flavor it. To prepare the perfect mixture, start by brewing a pot of strong decaffeinated coffee using your preferred blend or ground. Allow the coffee to cool, then mix it with heavy cream and instant coffee granules in a medium saucepan. Heat the mixture over medium heat, stirring occasionally, until it comes to a simmer.

Decaf coffee ice cream recipe

moka coffee pot

This decaf coffee ice cream recipe is a delicious and refreshing treat that can be made using a moka pot. With a rich and creamy texture, this homemade ice cream is the perfect dessert for any occasion.

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Prep Time 30 minutes mins

Course Dessert

Cuisine American

Servings 6 servings

Calories 300 kcal

Equipment

• 1 Saucepan
• 1 whisk
• 1 fine mesh sieve
• 1 ice cream machine
• 1 plastic wrap
• 1 Moka pot optional

Ingredients

  

• 2 cups Heavy cream
• 1 cup Decaf coffee, brewed and cooled
• 1/4 cup Instant coffee granules
• 6 yolks Eggs
• 1 cup Granulated sugar
• 1 tablespoon Vanilla extract

Instructions

 

Instructions without a moka pot

• In a medium saucepan, combine the heavy cream, decaf coffee, and instant coffee granules. Stir occasionally and heat over medium heat until it simmers.
• In a separate bowl, whisk the egg yolks and sugar until they become light and fluffy.
• Slowly pour the hot coffee mixture into the egg mixture while whisking continuously.
• Pour the mixture back into the saucepan and cook it over medium heat until it thickens into a custard.
• Remove the custard from the heat and stir in the vanilla extract.
• Strain the mixture through a fine mesh sieve to remove any lumps or bits of egg.
• Let the ice cream mixture cool completely and then chill it in the fridge for at least 2 hours or overnight.
• After chilling, pour the mixture into your ice cream machine and churn it according to the manufacturer's instructions.
• Once it's done, transfer the ice cream to a container and cover it with plastic wrap.
• Freeze the ice cream for at least 4 hours or until firm.
• Serve with whipped cream and some chocolate chips or coffee beans for an extra special touch.

Instructions with moka pot

• Combine the heavy cream, decaf coffee, and instant coffee granules in a medium saucepan over medium heat, stirring occasionally, until it comes to a simmer.
• In a separate bowl, whisk together the egg yolks and sugar until light and fluffy.
• Slowly pour the hot coffee mixture into the egg mixture while whisking continuously.
• Return the mixture to the saucepan and cook over medium heat until it thickens into a custard.
• Remove from heat and stir in the vanilla extract.
• Strain the mixture through a fine mesh sieve to remove any lumps or bits of egg.
• Let the ice cream mixture cool completely, then chill it in the fridge for at least 2 hours or overnight.
• Once chilled, pour the mixture into your ice cream machine and churn according to the manufacturer's instructions.
• When it's done, transfer the ice cream to a container, cover with plastic wrap, and freeze for at least 4 hours or until firm.
• Serve with a dollop of whipped cream and some chocolate chips or coffee beans for an extra special touch.

Notes

Nutritional Values:
Each serving of this decaf coffee ice cream contains approximately 300 calories, 25g of fat, 17g of carbohydrates, and 4g of protein.

Additional Notes/Tips:
For a richer and more intense coffee flavor, consider using freshly ground coffee beans in your moka pot instead of instant coffee granules. You can also add some chocolate chips or cocoa powder to the ice cream mixture for a delicious mocha twist.

Choosing the Best Coffee Blends for Your Decaf Coffee Ice Cream

When it comes to making decaf coffee ice cream, choosing the right coffee blend or ground is crucial for achieving the desired flavor profile. Some of the best blends to use include those with nutty or chocolatey notes, such as Colombian or Brazilian blends. Additionally, medium or dark roasts tend to work best for this recipe, as they have a richer flavor and aroma. For the freshest and most flavorful coffee, consider grinding your own beans at home using a burr grinder just before brewing.

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