Parenting Rule #386: Always say grown-up. Not adult, GROWN-UP. This is an essential distinction to make, or else you may find yourself standing in a very public place with a child asking loudly, “Mommy, can I watch the adult movie, too?” (It was What About Bob – the only grown-up option available where we were staying on vacation. Don’t judge.)
Now that we have that out of the way, I’d like to introduce you to grown-up ice cream. Rich and smooth with a hint of caramel, this simple indulgence is made with wholesome ingredients: real cream, unrefined sugar, egg yolks, grass-fed gelatin, a pinch of salt, and of course the most beloved elixir of just about every parent I know: C-O-F-F-E-E.
Now, this may get me kicked out of the club, but I don’t drink coffee every day. And I don’t have much of a sweet tooth so desserts are an occasional thing for me.
But oh, when parenting hits a moment of peak craziness this coffee ice cream recipe is like sanity in a bowl. Homemade “magic shell” is optional, but highly recommended. Enjoy!
Homemade Coffee Ice Cream Recipe
- measuring spoons
- measuring cups
- small pot
- mixing bowl
- fine mesh strainer
- airtight container
- 2 cups heavy cream
- 1 cup strong brewed coffee (Room temperature. I brew 6 tbsp with just over 1 ½ cups of water in my french press to get this amount. For a more intense coffee flavor you can also include a shot of espresso.)
- ⅔ cup sucanat
- ¼ tsp unrefined sea salt
- 6 large egg yolks
- 1 tsp grass-fed gelatin
- 2 tbsp rum (optional - keeps ice cream from becoming as hard as a rock. See my post on making homemade eggnog, Appleton Estates rum is non-GMO)
- Measure out two tablespoons of coffee. Add gelatin to the 2 tablespoons coffee and set it aside. (It needs time to soften and absorb liquid.)1 cup strong brewed coffee, 1 tsp grass-fed gelatin
- Add the cream, sucanat and salt to a small pot. Warm over medium heat until the sucanat is completely dissolved – about five minutes. Remove from heat and measure out ⅓ cup of the mixture. Set aside the rest.2 cups heavy cream, ⅔ cup sucanat, ¼ tsp unrefined sea salt
- Slowly pour the ⅓ cup of the cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling. Now take the egg mixture and slowly whisk it in to the pot with the remaining cream.6 large egg yolks
- Return pot to low/medium heat and cook until it reaches 170°F on a candy thermometer. If you don’t have a candy thermometer, dip your spoon in the mixture and then lift it above the pot. When it’s thick enough to coat the back of the spoon it’s ready.
- Pour mixture through a fine mesh strainer into a bowl. Whisk in the coffee/gelatin mixture. When the gelatin is fully combined, add the rest of the coffee and vodka/rum (if using).2 tbsp rum
- Cover and refrigerate your ice cream mixture for at least four hours. I usually make mine a day in advance and chill overnight.
- Pour mixture in an ice cream maker and churn according to manufacturer's instructions. Enjoy right away as a soft-serve, or transfer to an airtight container and place in the freezer until firm.
More Coffee & Ice Cream Recipes To Try
Coconut Milk Vanilla Ice Cream – This recipe has a soft-serve consistency that kids – and adults – love.
Butter Pecan Ice Cream – Made with toasted pecans, this dairy-free ice cream has the smooth, buttery flavor of real deal butter pecan ice cream . . . just without the butter. 🙂
Frozen Cappuccino (Iced Coffee) – This yummy blended frozen coffee drink is made with frozen coffee cubes and milk or coconut milk.
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