No cooking, no brewing - instant coffee and milk and boom, you've got ice cream!
This no-cook recipe makes throwing it in the machine so fast. You don't have to worry about accidentally cooking your eggs, or heating it up just to chill it back down. I always keep my ice cream maker's bowl in the freezer so we can have a treat pretty quick!
Plop it in a bowl or let it freeze up to put it in a cone. We like these gluten-free ones but any kind will do.
Why You Need This Recipe
- Use up the eggs and milk that are often in abundance on a homestead!
- Yes, it's sugary - but it's also some really healthy fats for everyone to enjoy. Sugar inhibits ice crystals forming which makes a smoother and softer ice cream.
- Make it fast since you aren't cooking, just using the ice cream maker.
Raw milk - Use up what you have in the fridge from this week's milking. Make sure it's a gallon that hasn't been shaken and has the creamline on top. (see notes if you dont have raw milk)
Egg yolks - If you know where your eggs are from and how they were stored you're golden!
Cane sugar - This is the magic in this recipe. It might seem like a decent amount of sugar, but that's what helps keep this smooooth even when frozen solid. The sugar prevents excessive ice crystals from forming.
Instant coffee - I buy Essential Organic's Instant Coffee as it's one of the few organic fair trade instant coffees out there. We don't drink instant coffee, we just use it for ice cream!!
How to Make Instant Coffee Ice Cream with Raw Cream
In a big glass measuring cup, gently pour in 4 cups from your gallon jar of milk - aiming to get mostly cream! In a small bowl, beat egg yolks. Add to the milk.
Whisk in sugar, coffee, and vanilla until sugar is dissolved, about 15 seconds.
Immediately pour into your ice cream maker and churn to your ice cream maker's specifications.
When it's done, immediately enjoy, or scoop into freezer safe containers and freeze until ready.
Tips and Tricks
- If you already enjoy Elaine's Raw Milk Ice Cream, this is a simple twist.
- Make sure your ice cream bowl is super frozen. Don't take it out of the freezer until the absolute last minute when you are ready to pour in the ice cream mixture! Otherwise your ice cream might be runny.
Substitutions and Storage
I feel like this would be an excellent ice cream for ice cream sandwiches… if you give it a try, let me know how it goes!
Egg yolks are optional, but add richness and great nutrition and also we have so many eggs right now, as many do. Be confident in your egg source if using raw eggs.
If you don't keep cows or are serving this to people that aren't used to consuming raw milk, you may also use two cups of whipping/heavy cream with two cups of whole milk.
You just won't get the same concentrated flavor, and you can't add coffee as it's like adding water and you'll have an icy mixture rather than creamy ice cream. Just look for the highest-quality instant coffee you can. It's freeze dried so the jar will stay good for a long time even if you're just cooking with it rather than drinking it.
Healthier Ice Cream Treats
- 7-Minute Soft Serve (no refined sugar!)
- No Churn Vanilla Ice Cream
- Dairy-Free Pina Colada Popsicles
- Dairy-Free Berry Cream Popsicles
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Instant Coffee Ice Cream
- 4 cups Raw Milk/Cream from an unshaken gallon jar of whole raw, milk with creamline still at the top
- ¾ cup organic cane sugar or sugar of choice
- 1 tablespoon vanilla pull out the good stuff if you have it!
- 4 egg yolks (optional)
- 1 tablespoon instant coffee
- In a big glass measuring cup, gently pour in 4 cups of cream/milk (without stirring it first). This gives you mostly cream with some milk as well.
- In a small bowl, beat egg yolks. Add to the milk.
- Whisk in sugar, coffee, and vanilla until sugar is dissolved, about 15 seconds.
- Immediately pour into your ice cream maker (my "freezer bowl" lives in the freezer awaiting ice cream making!) If for some reason you are side tracked and your cream/milk mixture OR your freezer bowl sits out for more than 15 minutes, re-chill them before proceeding or you'll have runny ice cream.
- Churn to your ice cream maker's specifications- mine is 30 minutes.
- When it's done, immediately enjoy, or scoop into freezer safe containers and freeze until ready.
- Makes 2 quarts.
- If you don't have raw milk, you can use 2 cups whole milk and 2 cups heavy whipping cream.
When do you add the egg yolks and coffee? Do you wisk the egg yolks first before adding? Do you dilute the coffee in water first?
I'm SO sorry there was an error in there recipe when first posted...its been fixed now.
Have you tried with adding a tbsp of strong coffee instead of instant?