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Egg-Free Coffee Ice Cream Recipe

coffee ice cream

Smooth, creamy and rich egg-free coffee ice cream is a sweet treat on a hot day.

Most coffee ice cream recipes call for egg yolks to make a custard base. This egg-free coffee ice cream recipe uses a delicious and unusual technique created by Jeni Britton, who serves up some of the best ice cream and frozen yogurt recipes in her Columbus, Ohio shops. We based the egg-free coffee ice cream recipe on her vanilla ice cream recipe published in the June 2008 issue of Food and Wine. Britton uses cornstarch as a thickener and adds cream cheese to the mix to make the ice cream easier to scoop.

We started out by infusing a mixture of whole milk and heavy cream with whole coffee beans, which gives this egg-free coffee ice cream a subtle but unmistakable coffee flavor. The beans you choose make a big difference in the final flavor as well. We’ve made this with Eight O’Clock Coffee, Bokar Blend Whole Bean, a dark roast blend using Colombian beans from two different coffee-growing regions. The flavor is bold and rich, slightly acidic, but the whole-bean infusion method blunts the acidity. We’ve also made this with a home-roasted blend of Congo Kivu beans from The Captain’s Coffee (no longer available). The resulting ice cream had much richer coffee flavor and deeper color. If you want more coffee flavor, try using more coffee beans or a darker roast.

You can find the recipe for egg-free coffee ice cream on our CoffeeBreak.Today Facebook Page.

And speaking of the coffee beans, don’t throw them out! Lay them out to dry on paper towels and save them to make chocolate-covered espresso beans after your ice cream is done.

Egg-Free Coffee Ice Cream Recipe

Rating: 41

Total Time: 4 hours, 50 minutes

Number of servings: 8

Per Serving 291 calories

Fat 18 g

Carbs 29 g

Protein 6 g


Egg-Free Coffee Ice Cream Recipe

Rich, smooth and deliciously refreshing, this egg-free, gluten free coffee ice cream is perfect as is or as the base for a killer coffee frappe. Inspired by Jeni Britton's vanilla ice cream recipe from June 2008 Food & Wine.


  • 2 cups whole milk
  • 1 tablespoon plus 1 teaspoon cornstarch
  • 1 1/2 ounces cream cheese, softened
  • 1 1/4 cups heavy cream
  • 1/2 cup whole coffee beans
  • 1/2 cup sugar
  • 1 1/2 tablespoons light corn syrup
  • 1/8 teaspoon kosher salt


  1. Mix cornstarch with 1/8 cup milk in a small bowl. Set it aside.
  2. Cream the cream cheese with a tablespoon of the heavy cream in a second bowl. Set aside.
  3. Combine the remaining milk and cream with the sugar, corn syrup and coffee beans in a heavy saucepan. Bring the mixture to a boil and cook it over medium heat until the coffee beans flavor the milk and the sugar is completely dissolved -- about 4-5 minutes.
  4. Strain the mixture through a wire mesh strainer lined with cheesecloth. Set the coffee beans aside -- they'll be great as chocolate covered beans later.
  5. Return the mixture to the saucepan. Whisk in the cornstarch mixture.
  6. Return the saucepan to the heat and cook over moderate heat, stirring constantly, until the mixture thickens slightly -- about 1-2 minutes.
  7. Slowly whisk the hot cream mixture into the cream cheese until smooth. Whisk in the salt.
  8. Set the bowl into a larger bowl filled with ice water to cool. Stir occasionally until the ice cream base is cold.
  9. Pour the mixture into an ice cream freezer and follow the manufacturer instructions. When it reaches soft-serve texture, transfer the ice cream to an airtight container. Lay a piece of plastic wrap directly on the surface of the ice cream. Cover and freeze for at least four hours.

Deb Powers has been reading about coffee, drinking coffee, brewing coffee, writing about coffee and roasting her own coffee for nearly 30 years.She confesses to being a coffee wonk and finds endless fascination in even the most meta of coffee information.
Deb Powers on Google+
Deb Powers (Chamie) at

Deb Powers – who has written posts on CoffeeBreak.Today.

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