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No-churn coffee biscuit ice cream

No-churn coffee biscuit ice cream

Desserts

A coffee ice cream without an ice cream maker, made with egg yolks and sweetened whipped cream flavored with vanilla: to be unmolded just before serving.

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Recipe from Xabier Cañas, Gaztarrotz, adapted by Recette de cuisine ·

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This coffee ice cream is made by hand, without a machine: egg yolks and coffee are mixed together, followed by whipped cream, before being frozen.

Ingredients and directions

  • Prep time30 min
  • Cook time—
  • Resting4 hr
  • Total4 hr 30 min
  • DifficultyMedium
  • CostBudget
  • Cooking methodFreezing
  • Estimated cost$10.03 $1.25 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
  • Vegetarian

Ingredients

8 people
  • $4.89
  • $0.19
  • $0.06
  • $0.04
  • $4.85

Prices from US supermarkets for 3 of 5 ingredients; Belgian prices for the rest.

Directions

  1. It is preferable to use a silicone mold; otherwise, line the mold with parchment paper, lightly dampened with water to help it hold its shape. ≈ 3 min
  2. Whip the egg yolks with half of the sugar, then add the coffee and continue whipping until it is fully incorporated. ≈ 10 min
  3. Whip the cream with the remaining sugar and vanilla sugar. ≈ 10 min
  4. Gently combine the two mixtures, being careful not to let them fall. ≈ 4 min
  5. Fill the mussels and place them in the freezer.
  6. When serving, carefully remove the ice from its mold. ≈ 2 min

The bill

No-churn coffee biscuit ice cream

  • 14 egg yolks (approximately 250g)$4.89
  • 250 g of sugar$0.19
  • 10 grams of vanilla sugar$0.06
  • 2 tablespoons of instant coffee$0.04
  • 1 cup of whole milk (for whipping)$4.85

Total$10.03

that's $1.25 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 14 egg yolks (approximately 250g)
  • 250 g of sugar
  • 10 grams of vanilla sugar
  • 2 tablespoons of instant coffee
  • 1 cup of whole milk (for whipping)

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