Cuisinart Coffee Ice Cream

Coffee lovers, this one’s for you. Imagine your favorite morning brew turned into a creamy, dreamy ice cream you made yourself. It’s rich, bold, and ridiculously easy. No eggs. No custard. Just pure coffee bliss churned to perfection in your Cuisinart. Whether it’s a sunny afternoon pick-me-up or an elegant dinner finale, this coffee ice cream delivers. Every time.

The best part? It’s beginner-friendly. You don’t need fancy skills—just a few simple ingredients and a craving for something sweet.

What to Expect

• Time Commitment?
  About 35 minutes of hands-on work. Then some chilling (at least an hour) and 25–30 minutes of magic in your ice cream maker.
• Serving Size?
  It makes 1 quart—enough for 4–6 servings. Feel free to double it if you’re hosting!
• Level of Difficulty?
  Super simple. Perfect for anyone new to homemade ice cream.
• What You’ll Need:
• A Cuisinart Ice Cream Maker (or any other brand you have)
• A medium bowl, a whisk, and an airtight container. That’s it!

Ingredients You’ll Need

Here’s your short shopping list:

• 2 cups whipping cream – For velvety smoothness.
• 2/3 cup sugar – Just the right sweetness, but you can tweak it to taste.
• 1 cup milk – Keeps it light and balanced.
• 2 teaspoons vanilla extract – Because vanilla makes everything better.
• 1 cup brewed coffee – The heart and soul of this recipe. Use the strongest coffee you’ve got.

Pro Tip: Want a twist? Try brown sugar for a caramel vibe or decaf coffee for a caffeine-free treat!

Let’s Make It

First, you’ll need to prepare your ice cream base. In a medium bowl, whisk together the whipping cream, sugar, and milk until the sugar has completely dissolved. This step might seem simple, but it’s key to getting that smooth texture in the final ice cream. Once the sugar is fully mixed in, add the vanilla extract and the strong brewed coffee. Stir gently until everything is combined into a fragrant, caramel-colored mixture. At this point, your kitchen will smell incredible—like a cozy coffee shop.

With your base ready, it’s time to chill. Cover the bowl with plastic wrap and refrigerate the mixture for at least an hour. If you’re not in a rush, letting it chill overnight is even better. This resting time helps the flavors come together and ensures the mixture freezes faster when it’s time to churn.

Next comes the fun part—churning! Take your pre-frozen Cuisinart ice cream maker bowl (make sure it’s been in the freezer for at least 24 hours) and pour your chilled mixture into it. Turn on the machine and let it work its magic. This part takes about 25–30 minutes, during which the liquid mixture transforms into a luscious soft-serve consistency. Keep an eye on it toward the end; you’ll know it’s ready when the ice cream thickens and clings to the paddle.

Finally, for that classic scoopable texture, transfer the freshly churned ice cream into an airtight container. To prevent freezer burn, press a layer of plastic wrap directly onto the surface before sealing the container. Freeze it for at least two hours to firm up. Now it’s ready to serve—and trust me, the wait will be worth it.

A Few Expert Tips: Make sure your ice cream maker bowl is thoroughly frozen before you start, as a warm bowl can leave you with runny results. Don’t overfill your machine either—leave room for the mixture to expand as it churns. And, if you want to tweak the flavor or sweetness, give the base a taste before you start churning.

Make It Your Own

Want to shake things up? Try these ideas:

• Add-ins: Throw in chocolate chips, crushed cookies, or caramel swirls during the last few minutes of churning.
• Spices: A pinch of cinnamon or cardamom takes it to another level.
• Vegan Swap: Use full-fat coconut milk instead of cream and milk. Just as creamy, no dairy required.

Serving & Storing

• How to Serve It:
  Scoop it into chilled bowls or crispy waffle cones. Add whipped cream, chocolate shavings, or a sprinkle of sea salt. Fancy, right?
• Pair It With:
  Try brownies, biscotti, or shortbread cookies. You can even pour a shot of hot espresso over it for a quick affogato.
• Storing Tips:
  Keep it in an airtight container (with plastic wrap touching the surface) to avoid freezer burn. It’ll stay fresh for up to two weeks—if it lasts that long.

Honestly, this coffee ice cream is everything. It’s creamy, bold, and just the right balance of sweet and bitter. Plus, it’s so easy, you’ll wonder why you haven’t been making it all along. So grab that Cuisinart, brew some coffee, and treat yourself. You deserve it.

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