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April A to Z gluten free vegetarian treats: I is for ice cream

Couldn’t resist trying to make a coffee ice cream. This is very creamy so the flavour isn’t too overwhelming so children might enjoy it too (if you can bear to share it!)

250 ml double cream
100g caster sugar
125 ml milk (I use whole)
1 teaspoon vanilla extract
125 ml extra strong brewed coffee, chilled

In a medium bowl, whisk the cream and sugar until the sugar has dissolved completely and the mixture is frothy.
Add the milk, vanilla and coffee.
Whisk until fully blended.

If you have an ice cream maker:
Cover the bowl and chill for 1 hour.
Transfer to the ice cream maker and follow the manufacturer’s instructions.
If you don’t have an ice cream maker:
Put the mix in a freezable container with a lid. Close and put in the freezer for an 90 minutes.
Remove and break up any crystals by beating with a wooden spoon. Return to freezer for another 90 minutes.
Remove and break up ice crystals again. Return to freezer for a minimum of 3 hours.
Eat and enjoy!


  1. Oh I really love ice cream, but haven’t tried to make it. It sounds pretty easy to do, and looks good too! Thanks for joining in with #ThatFridayLinky

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