No-Churn Coffee Ice Cream Recipe

This simple, no-churn recipe for coffee ice cream is perfect for a quick and refreshing treat. All you need are a few basic ingredients and some time in the freezer. Let's get started!

- 280ml heavy cream
- 330ml whole milk
- 115g of granulated sugar
- 1/3 cup of NESCAFÉ® Dolce Gusto® coffee (we recommend the Espresso coffee pods for this)
- 1 teaspoon of pure vanilla extract

- Mixing bowl
- Whisk
- Spatula
- Freezer-safe container

1. In a mixing bowl, whisk together the heavy cream, milk, and sugar until the sugar has dissolved and the mixture is well combined.
2. Stir in the cooled coffee and vanilla extract until evenly mixed.
3. Pour the mixture into a deep baking dish or bowl. If using a bowl, ensure it is freezer-safe.
4. Freeze for about 1-2 hours, or until the edges of the mixture begin to set.
5. Once the edges are frozen, take the mixture out of the freezer and beat it vigorously with a whisk or electric mixer. This will break down ice crystals and help create a smoother texture.
6. Return the mixture to the freezer and repeat the freezing and beating process every half an hour for 3 hours to ensure a creamy consistency.
7. After the final beating, transfer the ice cream to a freezer-safe container and freeze until firm. This will take about 4-6 hours or overnight.

- Selecting the bestcoffee: The coffee is the star of the show, so go for the best. You can select from our range of coffee pods, which are guaranteed to give your ice cream that gourmet edge.
- Achieving the right texture: To ensure a smooth texture, make sure your mixture is cold before whisking. This will prevent ice crystals from forming and give your ice cream a beautifully smooth consistency.

- Espresso chip ice cream: Fold in dark chocolate chips post-whisking for a delightful crunch that complements the coffee flavour. Milk chocolate chips or chopped, toasted nuts would also make delicious additions. Let the ice cream sit at room temperature for a few minutes before scooping to make it easier to serve.
- Vegan coffee ice cream: Swap out the dairy for coconut milk and use a vegan sweetener for a plant-based version that doesn't compromise on taste. You can also experiment with other plant-based milks like almond or cashew milk.

Now that you’ve made your coffee ice cream, you’ll probably want to eat it straight away. We have a couple of ideas on what you can pair with this dessert and how you can serve it (although eating straight away is still a great idea).