If you love the rich, bold taste of coffee, this Thermomix coffee ice cream is for you. With just three ingredients and 10 minutes of prep, it's ultra-creamy and packed with flavour.
FEATURED REVIEW
"Best ice cream I have ever made. Does not freeze up rock hard like others I've made."
PATTI
If you love homemade frozen treats, you might also enjoy my Thermomix chocolate mint ice cream.
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Why You'll Love This Recipe
- No ice cream maker is required - the Thermomix does all the work!
- Only 3 ingredients and 10 minutes of prep time.
- Tastes better than store-bought!
Recipe Ingredients
Note: The full quantities are shown in the recipe card below.
- Cream - use full-fat whipping cream, not single cream.
- Sweetened condensed milk - adds sweetness and a rich, velvety texture while keeping the ice cream soft and scoopable.
- Coffee essence - I recommend Bushells Coffee & Chicory Essence, which is readily available in the coffee section at Coles and Woolworths for around $6. If you're in the UK, Camp Chicory & Coffee Essence Liquid is the closest alternative.
Variations
- Chocolate chip coffee ice cream: Stir in finely chopped dark chocolate or mini chocolate chips before freezing.
- Mocha twist: Add 1 tablespoon of cocoa powder while blending for a rich mocha flavour.
Step-by-Step Directions
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
- Whip the cream until thick and stiff peaks form.
- Add the sweetened condensed milk and coffee essence.
- Mix until combined, scraping the sides of the mixing bowl with a spatula halfway through mixing.
- Transfer to a container and freeze for 6 hours to set.
Recipe Tip
Make sure the cream is chilled before whipping. Check out my blog post on whipping cream in the Thermomix for tips.
Storage
Store the coffee ice cream in an airtight container in the freezer. Cover the top with grease-proof paper to reduce air exposure and help keep the texture smooth. Consume within 2 weeks.
📖 Recipe
Thermomix Coffee Ice Cream
Ingredients
- 600 mls thickened cream full fat whipping cream
- 395 g sweetened condensed milk
- 100 g coffee essence see notes
Instructions
- Insert the butterfly whisk into the Thermomix bowl. Add the cream and whip for 2-3 min/speed 3, with the measuring cup off. Timing varies depending on the quantity and freshness of the cream and how chilled it is.
- After 30 seconds, watch the cream carefully through the lid to avoid over-whipping. If it's close but not quite ready, stop and check the consistency, then mix again in 3-second increments until stiff peaks form.
- Add the sweetened condensed milk and coffee essence and mix for 10 sec/speed 3. Scrape down the sides of the bowl with a spatula, then mix again for 10 sec/speed 3.
- Transfer the mixture to a freezer-proof container and freeze for 6 hours before serving.
Patti says
Best icecream I have ever made. Does not freeze up rock hard like others I've made. I also struggled to find coffee essence in South Africa but I was visiting my daughter in the UK and bought some at Tescos. Not sure what I can substitute it with once I run out.
Ali says
Hi, what can I replace coffee essence with? I don’t get it where I am. Can I make some kind of substitute with instant coffee? Thank you.
Vicki says
Hi Ali, the inspiration for this recipe came from Nigella's no-churn coffee ice cream. She uses espresso powder and a coffee liqueur such as Kaluha for her recipe. Are you able to buy espresso powder where you live? I couldn't find it in Australia, so I used a strong coffee essence.
I've not tried dissolving instant coffee granules in water as I fear the taste would not be as strong, and too much liquid would make the ice cream solid.