Home-Made Coffee Ice cream – Sugar and Egg Free

Home-Made Coffee Ice cream

My house-mate Mike is always on the look out for a good coffee ice-cream, most of them taste so artificial or don’t have enough coffee flavour and he is always grumbling about manufacturers making coffee ice-cream and adding chocolate. He tends to swear a lot about companies adding chocolate to everything (needless to say he has not tried a lot of the recipes I have been making as I love chocolate). So to appease his grumbles, I am making this coffee ice-cream that I found at SUGAR-FREE MOM’s site (fantastic site for those on a sugar detox, highly recommend a visit!). And as he loves cream I am sure he will love this.

Equipment Needed:

Ice-cream scoop, ice-cream maker if you have one (not totally necessary as I don’t and it can be made the old fashioned way), a whisk, funnel to make it pretty if you have one.


Home-Made Coffee Ice cream



  • 1 cup heavy whipping cream (UK double cream)
  • 1/2 cup chilled strong brewed coffee
  • 1 cup half & half (UK single cream, or half double cream and half full fat milk)
  • 2 teaspoons arrowroot powder
  • 1 teaspoon vanilla extract
  • 1 -1/2 teaspoons Sweetleaf Liquid Stevia, English Toffee (add this drop by drop, you may find this measure too strong, so add and taste) – if you don’t have stevia you can experiment with other sweeteners (honey, coconut sugar, maple syrup etc.). If they taste good let me know.

*Stevia: you can buy liquid stevia from RawLiving.Eu for UK readers. Otherwise lots of sellers online sell in the USA etc.



If you have a funnel and ice-cream maker whisk all the ingredients together, funnel into your ice-cream maker and follow the instructions for ice-cream.
If you don’t have an ice-cream maker, whisk together all the ingredients and place into a freezer proof container. Now you will need a few hours to do this. Once an hour take the container out and whisk again. Every hour for around 4 hours. This stops the ice-cream crystallising and getting all crunchy like ice-cream can do if not churned in the freezing process.
Voilà! Yummy coffee ice-cream! And Mike loved it (win win!)
Home-Made Coffee Ice cream


Kelly Martin
Kelly Martin

Kelly Martin, author of ‘When Everyone Shines But You’ is a dedicated writer and blogger who fearlessly explores life’s deepest questions. Faced with a decade of profound anxiety and grief following the loss of her father and her best friend Michael, Kelly embarked on a transformative journey guided by mindfulness, and she hasn’t looked back since. Through her insightful writing, engaging podcasts, and inspiring You Tube channel Kelly empowers others to unearth the hidden treasures within their pain, embracing the profound truth that they are ‘enough’ exactly as they are.

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  1. August 6, 2013 / 8:36 pm

    Did you use espresso or just regular coffee? Was it very strong brewed? Curious, because I agree with your housemate that coffee ice cream doesn't taste enough of coffee (but I do loce chocolate as well)

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