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.
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.
Top Tip
Make sure the cream is chilled before whipping. Check out my blog post on whipping cream in the Thermomix for tips.
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.
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.