Coffee Ice Cream


by: Cali Chef

Espresso coffee ice cream, we serve this with milk wafers.


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serves: 14

315 g (10.65 fluid ounces) whole milk

195 g (6.59 fluid ounces) whipping cream

60 g (2.12 ounces) powdered milk

140 g (4.94 ounces) dextrose

60 g (2.12 ounces) superfine sugar

25 g (0.88 ounce) invert sugar

5 g (0.18 ounce) ice cream stabilizer (optional)

200 g (6.76 fluid ounces) espresso

Nutrition Facts
Coffee Ice Cream

Servings Per Recipe: 14

Amount per Serving

Calories: 147

  • Total Fat: 7.1 g
  •     Saturated Fat: 4.4 g
  •     Trans Fat: 0 g
  • Cholesterol: 25.5 mg
  • Sodium: 33.2 mg
  • Total Carbs: 19.2 g
  •     Dietary Fiber: 0 g
  •     Sugars: 18.7 g
  • Protein: 2.4 g

how is this calculated?

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1.  With a hand blender, mix the milk, cream, powdered milk and dextrose until smooth. Put into a pan and bring to 1O4°F (40°C). Whisk in the sugars and stabilizer, if using. Bring up to 185°F (85°C), take off the heat, then cool as quickly as you can, so that you don't encourage bacteria.

2.  When the mixture is cold, mix in the espresso. Put into the fridge for 6 to 12 hours.

3.  Put into an ice cream maker and churn according to instructions.

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