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Coffee ice cream

Coffee ice cream

Fresh summer flavour

What would summer be like with no ice cream? Smooth, fresh and strong—thanks to coffee. An easy recipe to delight guests with an ice cream made without an ice cream maker.


Prepare a cup of espresso (100ml/3.5fl oz).
Whip the cold cream until it reaches the desired consistency and then leave it in the fridge while you prepare the other ingredients.
Separate the egg whites and yolks.
Add 100g (3.5oz) of sugar to the yolks, and whip them using an electric whisk until they become thick and foamy (about 3 minutes). Then add this mixture to the whipped cream.
Remember to mix slowly.
Whip the whites until stiff, slowly adding the 50g (1.7oz) of remaining sugar.
Add this mixture to the cream and yolk, mixing from the bottom to the top.
Once the mixture is smooth, add the cold coffee, continuing to mix slowly.
Place the ice cream into a bowl, cover with clingfilm and place it in the freezer.

For 8/10 servings

  • 3 eggs
  • 150g (5.3oz) sugar
  • 300g (10.5oz) cream
  • 100ml (3.5fl oz) short espresso
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