Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 2 tablespoons instant coffee or espresso powder (adjust to taste)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a medium bowl, whisk together the sugar, instant coffee, and salt.
- Add the milk and whisk until the sugar and coffee are fully dissolved.
- Stir in the heavy cream and vanilla extract.
- Cover and refrigerate the mixture for at least 2 hours, or until thoroughly chilled.
- Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes).
- Transfer the churned ice cream into an airtight container and freeze for at least 4 hours or until firm.
- Scoop and enjoy your homemade coffee ice cream!
Would you like a no-churn version as well?