Coffee Ice Cream

A creamy and delicious coffee ice cream. It contains lots of coffee and no dairy for maximum coffee flavor.

View as PDF Ice Cream Making Tips

A lot of coffee ice creams contain dairy. That’s fine and very delicious, but it can cover up the coffee flavor a bit. In contrast, the goal of this specific recipe is to celebrate the coffee itself and to bring it out as much as possible in the finished ice cream.

This recipe and the idea for “pure” coffee ice cream is originally based on James Hoffmann’s recipe for coffee ice cream. I changed it quite a bit though.

Changes

The most notable changes are:

working time:20 min ice cream vegan vegetarian


× pint

Mix Dry Ingredients

Amount Name Note
80 g Sugar white table sugar
45 g Glucose Powder (38 DE)
20 g Dextrose
25 g Inulin
8 g Cocoa Powder unsweetened, dutch process (“processed with alkali”), calculation based on 21 % fat content
1.2 g Xanthan
2 g Salt

Mix in a bowl.

Note: Salt is a bitterness blocker – the idea in adding a bit of salt is to suppress some of the coffee’s bitterness, but not enough for any saltiness to come through.

Add Wet Ingredients

Amount Name Note
400 g Brewed Coffee brewed at 70 g/ℓ (i.e. 35 g coffee on 500 g water, yielding >400 g out)
10 g Raspberry Syrup or other fruit syrups, depending on the coffee used and your taste

Cool Mixture Down

Put the bowl into a bigger bowl filled with cool tap water to cool it down quickly. If necessary, change the water after a few minutes.

All Ingredients

Amount Name Ratio Fat Sugar
400 g Brewed Coffee 67.66 % 0.00 g 0.00 g
8 g Cocoa Powder 1.35 % 1.68 g 0.05 g
20 g Dextrose 3.38 % 0.00 g 20.00 g
45 g Glucose Powder (38 DE) 7.61 % 0.00 g 45.00 g
25 g Inulin 4.23 % 0.00 g 0.00 g
10 g Raspberry Syrup 1.69 % 0.00 g 6.40 g
2 g Salt 0.34 % 0.00 g 0.00 g
80 g Sugar 13.53 % 0.00 g 80.00 g
1.2 g Xanthan 0.20 % 0.00 g 0.00 g
591.2 g Total 1.68 g
0.28 %
151.45 g
25.62 %