Black coffee ice cream. This creamy, easy homemade ice cream from Jeni’s Splendid Ice Creams, made with no eggs, is a caffeine fix, coffee fix, and ice cream fix all in one, whether you take it in a bowl or on a cone or straight off the spoon. Seriously, it’s so damn good. We’re talking stick-a-spoon-in-it-and-swoon good.
Black Coffee Ice Cream
- Quick Glance
- 25 M
- 35 M
- Makes 1 quart
Special Equipment: Ice cream maker
IngredientsEmail Grocery List
Recipe Testers Reviews
This is one of the best coffee ice creams I've ever tasted. There is a rich, natural flavor of coffee that I haven't experienced with most other coffee ice creams.
All of the timing specified in the recipe worked perfectly. Like all freshly-made ice creams, this ice cream was creamy and soft when it came out of the machine, and then it set up quite firmly after a few hours in the refrigerator. The idea to put the warm mixture into a resealable plastic bag and submerge it in an ice bath is brilliant and a great time saver. Normally, ice cream directions will tell you to chill the mixture in the refrigerator for six or more hours before spinning it in the machine.
This Ice Cream is UNBELIEVABLE! Jeni’s ice creams use 3 tablespoons softened, full fat cream cheese. This, I am certain, is THE secret to the CREAMIEST ice cream EVER! This, for me is, hands down, the tastiest coffee concoction that has ever passed my lips.
YUMMMM!!!! I loved this ice cream so much! The taste was like a mocha frappuccino but with an ice-cream-like texture. The ice cream was very creamy and smooth. I'm a Starbucks lover, so I consider this the best thing ever! I never really liked the taste of coffee ice cream, so I decided to use 1/8 cup coffee and 1/8 cup unsweetened cocoa powder. Also, my assignment for school was to bring in a black treat, so I added just a few drops of black food coloring. Hoping I can make it again very soon!
This ice cream is … delicious doesn’t seem to do it justice. It is rich, yet not heavy, creamy, and irresistible. Loved the look of the tiny flecks of coffee that were not caught by the cheesecloth. Beautiful. Maybe not a chicken in every pot, but some Black Coffee Ice Cream in every freezer. Sounds good to me.
While I can’t survive without my morning cup of coffee, I have never liked coffee ice cream. But I’ve heard so much about this book and the amazing ice cream of Jeni’s, so I had to give this a try. This coffee ice cream is really amazing compared to store-bought versions.
The ingredients are different than most other ice cream recipes I’ve seen (cream cheese and cornstarch) and it was interesting to see the texture of the ice cream before it was churned. The use of fresh coffee beans makes a huge difference. I would certainly try this again, as well as many other ice creams in this book.