Experimental Coffee Ice Cream
A refreshing summer treat that blends rich coffee with silky cocoa and a hint of cherry. This experimental ice cream uses hydrocolloid stabilizers for a smooth, creamy texture without any dairy.
Maker: James Hoffmann
From: Instagram(view original)
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Ingredients
- 4 1/5 oz sugar
- 0.19 oz salt
- 0.04 oz lambda carrageenan
- 0.04 oz locust bean gum
- 0.42 cup filtered water
- 14 oz brewed coffee
- 1 1/10 oz cocoa butter
- 0.07 oz cocoa powder
- 0.35 oz cherry syrup
Instructions
- 1Measure out the sugar, salt, lambda carrageenan, and locust bean gum into a bowl; set aside.
- 2Add the 100 ml of filtered water to a medium saucepan and bring to a gentle boil over medium heat.
- 3Once boiling, whisk in the dry mixture (sugar, salt, carrageenan, locust bean gum) until fully dissolved, then reduce to a simmer.
- 4Simmer the mixture for 3 minutes while continuously whisking to ensure the hydrocolloids fully hydrate; remove from heat and let it cool slightly.
- 5While the syrup cools, brew 500 g of coffee using a paper filter; reserve 400 g for the ice cream and set the remaining 100 g aside for tasting.
- 6Place the warm syrup, a splash of the brewed coffee, cocoa butter, cocoa powder, and cherry syrup into a high‑speed blender.
- 7Blend for less than a minute just to combine, then pour in the remaining 400 g of coffee and blend again until the mixture is completely homogeneous.
- 8Transfer the blended mixture to a heat‑proof container and chill it in an ice bath, stirring occasionally, until the temperature drops below 50°F (about 15‑20 minutes).
- 9If using a traditional ice‑cream maker, pour the chilled base into the machine and churn according to the manufacturer’s instructions (typically 20‑30 minutes).
- 10If using a Ninja Creami or a standard freezer, pour the mixture into a sealed container, freeze for 24 hours, then process according to the appliance’s guidelines.
- 11Serve immediately for a soft‑serve texture, or store in the freezer for up to one week for a firmer consistency.
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Frequently asked questions
- How long does it take to make Experimental Coffee Ice Cream?
- About 25 minutes in total: 15 minutes of prep and 10 minutes of cooking.
- How many servings does this Experimental Coffee Ice Cream recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Experimental Coffee Ice Cream recipe come from?
- It was shared by James Hoffmann on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.