Eggless coffee ice cream recipe
This recipe is a delicious and indulgent treat for coffee lovers who are also vegetarian or vegan. Made with a creamy base of heavy cream, whole milk, and sugar, as well as instant coffee and vanilla extract, this eggless coffee ice cream is easy to make and sure to satisfy your cravings.
Equipment
- 1 Mixing bowl
- 1 whisk
- 1 Measuring cup
- 1 Blender or food processor
- 1 Ice cream maker
Ingredients
- 2 cups cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 3 tablespoons instant coffee
- 1 teaspoon extract
- 1 pinch salt
Instructions
- In a mixing bowl, whisk together the heavy cream, whole milk, sugar, instant coffee, vanilla extract, and salt until the sugar is completely dissolved.
- Pour the mixture into a blender or food processor and blend for 30 seconds to fully incorporate the instant coffee.
- Pour the mixture into a container with a lid and chill in the refrigerator for 3-4 hours, or until completely cold.
- Once the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions.
- Transfer the churned ice cream to a freezer-safe container and freeze for at least 1 hour before serving.
Notes
Nutritional Values
The nutritional values for this recipe will vary depending on the specific ingredients used, but each serving is estimated to contain approximately 300-400 calories, 20-25 grams of fat, 30-35 grams of carbohydrates, and 3-5 grams of protein.
Any Additional Notes/Tips to Enhance the Flavor of the Recipe
For an extra-special twist, try adding a handful of chocolate chips or chopped nuts to the ice cream during the last few minutes of churning. You can also experiment with different flavors of instant coffee to create a unique twist on this classic recipe. Enjoy!