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–+ servings
A metal ice cream scoop in a bowl of homemade coffee ice cream.

Instant Coffee Ice Cream

Kate Schat
No cook ice cream makes things simple. You don't have to worry about getting scrambled eggs in them. This coffee twist makes the perfect treat.
5 from 2 votes
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Prep Time 5 minutes
Chill 30 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 122 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

  • Makes 2 quarts.
  • If you don't have raw milk, you can use 2 cups whole milk and 2 cups heavy whipping cream.

Nutrition

Calories: 122kcalCarbohydrates: 17gProtein: 4gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 73mgSodium: 38mgPotassium: 130mgSugar: 17gVitamin A: 218IUCalcium: 100mgIron: 1mg
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