aish.com > Jewlish > Recipes

Homemade Coffee Ice Cream without a Machine

August 8, 2022 | by Revital Federbush

Inspired by the slushy ice cafe around Israel.

A coffee slushy is a favorite escape from the heat of the Israeli summer. It is available on almost every street corner and is enjoyed by locals of all ages. This refreshing coffee flavored drink is the inspiration for my coffee flavored ice cream. Classic ice cream texture requires an ice cream machine that stirs the ice cream mixture while freezing. Simply freezing an ice cream mixture results in an unpleasant icy texture. Whipping the mixture before freezing results in a texture similar to real ice cream, which is the basis of this recipe. A mixture of instant coffee and sugar (erythritol) can be whipped, however, whipping must be done until the mixture is at least 4-5 times the initial volume (takes about 10 minutes). The heavy cream must also be whipped but in a separate bowl and carefully mixed with the whipped coffee and frozen. If erythritol is used instead of sugar this ice cream is suitable for people following a ketogenic diet as it does not contain carbohydrates.

Did you know that eating is a metaphor for anything that we choose to take into ourselves from the outside world? This includes food, medicine and even ideas. Choose wisely! Get more Jewish food thoughts here. 

Total time: 4 hours

Serves: 6

INGREDIENTS

  • 1/2 cup sugar or erythritol
  • 3 tablespoons Instant coffee (15 grams)
  • 1/4 cup (60 ml) water
  • 2 cups (480ml) of heavy cream

PREPARATION

  1. Mix the instant coffee with the sugar/erythritol in cold water until dissolved. Whip for about 10 minutes until you get a foam which is 4-5 times the original volume.
  2. Whip the heavy cream in a separate bowl.
  3. Gently fold the whipped coffee into the whipped cream and freeze for at least 4 hours. Remove from freezer 10 minutes before serving.



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