Coffee Ice Cream Recipe (No-Churn & Churned)
Real coffee ice cream — not that pale, barely-there “coffee flavored” grocery store version — is rich, deep, and unmistakably espresso. The secret is a concentrated shot (or two) folded into a full-fat cream base. Once you taste it against the store version, you’ll never go back. This guide covers both methods: a no-churn version you can make with just a bowl and a whisk, and a churned version for those who own an ice cream maker. Both use real espresso. Both are genuinely excellent. ...