If you love the rich, bold taste of coffee in a frozen treat, 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
This recipe is incredibly simple to make. First, the cream is whipped in the Thermomix until stiff peaks form, then the sweetened condensed milk and coffee essence are added - that's it! The sweetened condensed milk keeps the texture smooth and creamy, so you won't struggle with a rock-hard block of ice cream straight from the freezer.
If you love homemade frozen treats, check out my Thermomix Strawberry Ice Cream for a fruity, creamy delight or my refreshing Mango Sorbet with Mint and Lime. I've also recently published a recipe for Thermomix Chocolate Mint Ice Cream.
Jump to:
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!
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.
How to make Thermomix Coffee Ice Cream
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.
Top Tip
Make sure the cream is chilled before whipping. Check out my blog post on whipping cream in the Thermomix for tips.
Serving Suggestions
Coffee ice cream is delicious on its own, but it’s even better paired with these Thermomix Chocolate Brownies.
For a rich chocolate ice cream topping, my Thermomix Chocolate Ganache is perfect.
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.
- Nutty Crunch – Fold in chopped toasted hazelnuts or almonds for a bit of crunch.
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
A super easy frozen dessert recipe, made with 3 ingredients.
Ingredients
- 600 mls thickened cream (full fat whipping cream)
- 395 g sweetened condensed milk
- 100 g coffee essence, note 1
Instructions
- Insert the butterfly whisk into the Thermomix bowl. Add the cream and whip for 2 mins - 3 mins/speed 3 with the measuring cap off. Timing varies depending on the quantity and freshness of the cream and how chilled it is.
- Observe the cream carefully through the lid after 30 seconds to avoid over-whipping. If you’re unsure about the thickness, stop, open the lid, and mix again for another 3+ second increments. Whip the cream until stiff peaks form. For more tips on whipping cream in the Thermomix, I have written a blog post, which you can read here.
- Add the sweetened condensed milk and coffee essence and whip 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.
Notes
1. Coffee essence: If you're in Australia, I recommend Bushells Coffee & Chicory Essence, which comes in a 250ml bottle. If you're in the UK, Camp Chicory & Coffee Essence is a great alternative - it looks very similar to Bushells. The quantity used might seem like a lot, but it helps balance the sweetness of the condensed milk.
Storage
Store the coffee ice cream in an airtight container in the freezer. Cover the surface with grease-proof paper to minimise air exposure and maintain a smooth texture. It's best consumed within 2 weeks.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 416Total Fat: 32gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 102mgSodium: 83mgCarbohydrates: 29gFiber: 0gSugar: 29gProtein: 6g
The information shown is an estimate provided by an online nutrition calculator.
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.