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Kahlúa Coffee Ice Cream Recipe
Smooth and creamy Kahlúa Coffee Ice Cream is a balanced homemade dessert that works well for casual dinners and adult gatherings.
Prep Time: 15 minutes
Total Time: 15 minutes
Ingredients
- 125 g – 4.4 oz sugar
- 50 ml – 1.7 fl oz milk
- 300 ml – 10 fl oz heavy cream – for whipping
- 1 egg
- 75 ml – 2.5 fl oz Kahlúa
- 1 espresso shot
Instructions
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Beat the egg and the sugar with an electric mixer until pale and creamy.
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Add the milk mixed with the coffee, cream, and Kahlúa.
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Whisk with the electric mixer until all the ingredients are well combined.
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Pour the mixture into the ice cream machine and churn for about 30 minutes, or according to the manufacturer’s instructions.
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Spoon the ice cream into a container (an old ice cream tub works well) and cover with a lid.
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Keep in the freezer overnight.
Recipe Notes
If you do not have an ice cream maker, whisk all the ingredients, then pour the mixture into a container. Place cling film directly on the surface of the ice cream so it sits in contact with the mixture and seals it well, then cover with a lid. This helps prevent ice crystals from forming. Freeze overnight.