Quick Coffee Ice Cream Cups How To

This easy-to-make coffee ice cream cup recipe is a delicious treat for coffee lovers, offering a perfect blend of creamy texture and rich coffee flavor.

Prep Time 15

Chill Time 4

Total Time 4 15

Servings Portions

Calories 438kcal

Author Fay Khoury

INGREDIENTS

Coffee Ice Cream

600 ml (2½ cups) heavy cream
395 g (14 oz) sweetened condensed milk
2 teaspoon instant coffee granules
20 g (1½ tablespoon) dark chocolate grated

Garnish

10 g (¾ tablespoon) dark chocolate grated

INSTRUCTIONS

In a large mixing jug, combine the heavy cream, sweetened condensed milk, and instant coffee granules.
Using an electric mixer, beat the mixture on medium-high speed until it increases in volume and thickens. This may take a few minutes.
Using a micro-grater, grate two tablespoons of chocolate over the ice cream and briefly mix again until evenly incorporated.
Spoon or pour the creamy mixture into individual cups, ensuring they are freezer-safe and have a capacity of around 200 mL or 7 oz.
Place the filled cups in the freezer and let them set for at least 4 hours. For best results, leave them overnight.
Once the coffee cream cups are thoroughly frozen, remove them from the freezer a few minutes before serving to allow them to soften slightly. Garnish with additional grated chocolate or a sprinkle of cocoa powder if desired.

NOTES

Recipe makes 8 depending on the size of your cups.

Chill your whipping cream beforehand for quicker and fluffier results.

For a stronger coffee flavor, increase the amount of instant coffee to taste.

Try freezing the mixture in popsicle molds for fun coffee cream popsicles.

Let the coffee cream cups sit at room temperature for a few minutes before serving for a creamier texture.

Make a double batch and store leftovers for a quick dessert fix anytime.

NUTRITION