Coffee and Roasted Almond Ice Cream Recipe | Gluten-Free | No eggs
Aren’t there some days when you just gotta have ice cream? Well, this Gluten-free, No-Eggs Coffee and Roasted Almond Ice Cream recipe with just 5 at-home ingredients will surely become your go-to recipe and a party hit!!
Does Coffee Ice Cream Use Real Coffee?
Most coffee ice-cream recipes use “Real” coffee. This recipe uses Nescafe Taster’s Choice House Blend instant coffee. You can easily substitute it with any Instant Decaf coffee of your choice.
How to Make Coffee and Roasted Almond Ice Cream?
Step by Step Process for Making Coffee and Roasted Almond Ice Cream
INGREDIENTS:
- 3 cups Heavy Whipping Cream
- 1 cup Half-and-Half
- 1 tbsp Instant Coffee Powder
- 1 cup Sugar
- 1 cup almonds
What equipment do I need to make Coffee Almond Ice Cream?
I used the Cuisinart 2 Quart Frozen Yogurt-Sorbet & Ice Cream Maker for this recipe. If you choose any other brand/ model please check the user manual of the equipment for prep time/freeze time, features.
Preparation:
- Freeze the Ice Cream Maker pot for at least 10 hours.
- Almonds: In a small pan, roast almonds for 10 mins (Pic#1). Start with 5 mins on medium heat, then follow it up with 5 mins on low heat. Keep turning the almonds every minute. When the almonds turn darker, and are aromatic, do a quick taste test to ensure the almonds are roasted well. Cool the almonds in the freezer. (Pic#2)
- Cream Mixture: Mix heavy whipping cream, half-and-half, and sugar in a large bowl (Pic#3). Whip gently just to dissolve the sugar without making the cream thicker. Next, add the instant coffee powder in the mixture and stir gently till the powder is dissolved. The sugar and coffee powder will not blend in completely at this stage, but don’t worry. When you churn the mixture in the ice cream maker, everything will get mixed properly. (Pic#4)
- The Container: Put an empty container with an airtight lid in the freezer for an hour. I prefer glass boxes, but you can use metal, plastic, or any other type of container. Ensure that the container has a capacity of at least 2 quarts.
- Take out the roasted almonds from the freezer and roughly chop the almonds into small pieces. (Pic#5)
Instructions:
Set up the ice cream maker:
- Set up the ice cream maker at a cool place. If it is too hot in the room, consider pointing a fan towards the ice cream maker, or switch on the AC if you can.
- Take out the frozen pot of the ice cream maker after you have set up the machine and completed the steps mentioned under the “Preparation” section.
- Turn on the ice cream maker, set the dial to “churn” and pour the ice cream mixture. (Pic#6)
- Set a timer for 25 mins.
- Monitor the ice cream maker:
- As the ice cream maker is churning, take a large spatula/ spoon and scrape off any ice cream sticking to the inner walls of the frozen pot. Repeat at least 3 times in the first 20 minutes of churning. This will increase the pot’s ability to firm up the ice cream.
- After 10-15 mins of churning, do a quick taste test using a clean tasting spoon. If you’d like the flavor of coffee to be stronger, add a teaspoon of instant coffee powder for that extra kick.
3. Add roasted almonds:
- Add the roasted almonds into the churning ice cream after about 20 minutes. (Pic#7)
- Make sure the almonds get evenly distributed in the ice cream. If needed, take a long-handled spoon and distribute the almonds across the frozen pot.
4. Finish, store, serve, and enjoy:
- After churning the ice cream for 25 mins, check the consistency (Pic#8). For a firmer consistency, give it an extra 5 mins of churn. Remember, the ice cream will not firm-up completely even after 30 mins. The next step (refrigeration) will give it the final touch.
- Turn off the ice cream maker, take out your ice cream storage box and quickly (within 3-4 mins) transfer the ice cream into the box(Pic#9). Put the storage box in the freezer immediately. Let it freeze for at least 4 hours.
- When serving, use an ice cream scoop dipped in hot water. Make sure the box is not left in the open for more than 5 mins. Enjoy the fresh new taste of homemade gluten-free Coffee and Roasted ice cream!
Coffee and Roasted Almond Ice Cream Recipe - No Eggs + Gluten-Free
This gluten-free, coffee and toasted almond ice cream recipe uses no eggs. The magic of just 5 at-home ingredients is a true winner!
Equipment
- 1 Ice Cream Maker I used a Cuisinart 2 Quart Ice Cream Maker
Ingredients
- 3 cups Heavy Whipping Cream
- 1 cup Half-and-Half
- 1 tbsp Instant Coffee Powder Nescafe House Blend
- 1 cup White Granulated Sugar Organic
- 1 cup Unsalted Almonds
Instructions
Preparation
- Freeze the Ice Cream Maker pot for at least 10 hours
- Roast almonds for 10 mins in a pan. Start with 5 mins on medium heat, then follow it up with 5 mins on low heat. Keep turning the almonds every 1 min. When the almonds turn darker brown and start giving out that roasted almond aroma and check if it has been roasted well. When the roasting is complete, cool the roasted almonds in the freezer for about 15 minutes.
- Mix heavy whipping cream, half-and-half, and sugar in a large bowl. Whip gently to dissolve the sugar without making the cream thicker. Next, put instant coffee powder in the mixture and stir gently till the powder is dissolved.
- Put an empty storage box with air-tight lid in the freezer for an hour.
Setup and Assembly
- Set up the ice cream maker. Insert the pot, set the machine to churn, and pour the ice cream mixture into the pot.
- Set a timer for 25 minutes.
- As the ice cream maker is churning, take a large spoon and remove any ice cream sticking to the inner walls of the frozen pot. Do this at least 3 times in the first 20 minutes of churning.
- After 10-15 mins, do a quick taste test. If you want the flavor of coffee stronger, add a teaspoon of instant coffee powder for that extra kick.
- Take out the roasted almonds from the freezer and cut each almond into roughly 3-4 pieces.
- Add roasted almonds to the ice cream after about 20 minutes of churning.
- Make sure the almonds get evenly distributed in the ice cream.
- After churning the ice cream for 25 mins, check for firmness and churn for an additional 5 minutes for a firmer texture.
- Keep the storage container ready, turn off the ice cream maker, and quickly (within 3-4 mins) transfer the ice cream into the container. Put the storage box in the freezer immediately. Let it freeze for at least 4 hours.
Serving
- When serving, use an ice cream scoop dipped in hot water and enjoy the fresh taste of homemade gluten-free Coffee Almond ice cream!