Homemade Coffee ice cream milkshake

Of all the types of ice cream I’ve made since the beginning of summer, this is by far my favorite. I love coffee, I like ice cream and I confess that whenever I bought coffee ice cream from the store, they all disappointed me. So it’s his turn today. If you love coffee as much as I do, then here is the recipe that you will indulge in! A perfect coffee ice cream! Homemade Coffee ice cream milkshake

Homemade Coffee ice cream milkshake Homemade Coffee ice cream milkshake Homemade Coffee ice cream milkshake

Nr. servings: 6 Preparation time: 1 h


  • 4 egg yolks (chicken eggs)
  • 4 lg raw sugar
  • 300 – 400 ml black coffee (without sugar)
  • 50 ml milk (cow)
  • 2 lg grated with starch
  • 100 gr dark chocolate
  • 30 ml macaroons
  • 400 ml natural cream
  • coffee beans


Prepare the form or vessel in which the ice cream will be stored in the freezer. Prepare a black coffee, from 350 – 400 ml of water and 5-6 teaspoons of coffee. If you prefer to sweeten it, you can do it, I consume black coffee and I have not added sugar. The ice cream came out sweet enough and you will still see why. Prepare the coffee, strain it and leave it to cool. A steam bath is being prepared. In a bowl, froth the 4 egg yolks with the 4 tablespoons of raw sugar. Transfer the bowl to the steam bath and leave until it becomes creamy and gains consistency. The coffee is mixed with the milk and the 2 tablespoons of starch and added, stirring constantly, over the egg composition. Mix with a whisk until the cream gains consistency and binds. Set aside, add the broken chocolate and mix to blend. Once the cream is tempered, add (optional) amaretto. The aroma will not be felt, but it will intensify that of the coffee. Put in the fridge to cool. Separately, mix the cream until it becomes fluffy and gains consistency. Incorporate the cold coffee cream (which you can still enjoy with your little finger :))), then pour the composition into the bowl / form / tray, etc. Sprinkle (optionally) coffee beans and store in the freezer until the second day. Before serving, keep it at room temperature for 10-15 minutes so that you can lightly portion it with the ice cream spoon. It is the best ice cream I have enjoyed so far and I recommend it, especially if you are a big coffee lover like me! May it be useful to you!

Homemade Coffee ice cream milkshake

Homemade Coffee ice cream milkshakeHomemade Coffee ice cream milkshakeHomemade Coffee ice cream milkshake
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