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!