Experimental Coffee Ice Cream – 18-Minute Recipe
A simple and delicious coffee ice cream recipe perfect for the summer months.
Recipe by James Hoffmann· Structured by ReelsMeals
From: Instagram(view original)
Rate this recipe
Save this recipe to your cookbook
Saving public recipes is free. Keep the source, add notes, and find it again without searching the feed.
Watch the recipe video
Video plays from the original creator's platform. View the original video
Prep Time
Cook Time
Servings
One recipe link, ready for anywhere
Use it in Instagram, TikTok, YouTube, email, or a creator bio. It always opens this recipe and keeps the original source attached.
Publishing this recipe elsewhere? Add a visible credit link back to this page.
Publisher & backlink kit+
Give publishers a useful, properly credited asset. Backlinks only happen when another site chooses to publish and credit it.
Download the card, upload it to Google Lens, then use the outreach message for relevant uncredited copies. Contact only sites that actually reuse the asset.
About this saved recipe
Ingredients
- 4 1/5 oz sugar
- 0.19 oz salt
- 0.04 oz lambda carrageenan
- 0.04 oz locust bean gum
- 3 1/2 oz filtered water
- 14 oz coffee
- 1 1/10 oz cocoa butter
- 0.07 oz cocoa powder
- 0.35 oz cherry syrup
Instructions
- 1Mix together the dry ingredients: sugar, salt, lambda carrageenan, and locust bean gum.
- 2Combine these with 100mls of water in a saucepan and bring to a boil to dissolve. Simmer and whisk for 3 minutes, then remove from the heat.
- 3Brew 500g of coffee using a paper filter (400g for the recipe, the remaining as a treat for you).
- 4Into a blender, combine the gelled syrup (your initial 4 dry ingredients dissolved into water) with a good splash of your coffee, 30g cocoa butter, 2g of cocoa powder, and 10g of cherry syrup.
- 5Blend for less than minute to combine, then add the rest of your coffee and blend until completely mixed.
- 6Chill the mixture in an ice bath until cool. Then it's either ready to be churned with a traditional ice cream machine or transferred into your freezer if you're using the Ninja Creami. For the Ninja, it'll be ready to turn into ice cream after being in the freezer for 24 hours.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Dissolve dry ingredients fully
Mix sugar, salt, carrageenan, and locust bean gum with water and simmer while whisking for 3 minutes before removing from heat.
Cool before freezing
Place the blended mixture in an ice bath until cool before transferring to the freezer or ice cream machine.
Add coffee in stages
First blend a splash of coffee with the gelled syrup, cocoa butter, cocoa powder, and cherry syrup, then add the remaining coffee and blend until fully mixed.
Made this recipe?
Tap a star to rate it — ratings help other cooks decide what to make next.
Rate this recipe
This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Experimental Coffee Ice Cream?
- About 18 minutes in total: 15 minutes of prep and 3 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.