3- Ingredients Coffee Ice Cream |NO CHURN | Instabake

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with a different flavor profile

egg yolks

🥗Healthier: aquafaba

💰Cheaper: silken tofu

Aquafaba is a vegan alternative that still provides creaminess

coffee

🥗Healthier: decaf coffee

💰Cheaper: instant coffee

Decaf allows enjoyment without caffeine, instant is easier to prepare

Brew strong coffee and allow it to cool completely.

Whisk together egg yolks and sugar in a bowl until pale and thick.

Heat milk and heavy cream in a saucepan over medium heat until steaming, but not boiling.

Slowly pour the hot milk mixture into the egg mixture while whisking continuously to temper the eggs.

Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens and coats the back of a spoon, about 5-7 minutes.

Remove from heat and stir in the cooled coffee, vanilla extract, and salt until well combined.

Chill the mixture in the refrigerator for at least 2 hours or until completely cold.

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

Transfer the ice cream to an airtight container and freeze for at least 4 hours to firm up.

Scoop and serve the coffee ice cream, optionally garnished with chocolate shavings or coffee beans.

Cooking Techniques

Spice Level:

Dietary

Allergens