Coffee walnut ice cream | Coffee and walnut ice cream recipe | How to make coffee walnut ice cream

Coffee walnut ice cream is one of the most beloved and desired ice cream recipes in India during summer. Nothing can be a better treat for your close ones than this easy-to-make coffee and walnut ice cream recipe during these sunny days. It’s soft, creamy, nutty, flavoured, luscious and perfect to quench the heat. This is a no-cook homemade coffee ice cream prepared with only seven basic ingredients, without using an ice cream maker and it gets ready to go inside the freezer in just 15 minutes. Isn’t it great?

About the recipe
Tips and Suggestions
Frequently Asked Questions
How to make Coffee Walnut ice cream (step wise photos)
Recipe Card

Coffee walnut ice cream is one of the most popular and beloved ice cream recipes which got the fantastic flavour of coffee with delicious bite of walnuts. Nowadays coffee and walnut ice cream is one of the regularly served ice creams in cafes, restaurants and even on occasions like birthday parties and marriage ceremonies during the festive season. In this preparation, coffee is soaked in water and then it is added to the whipped cream with condensed milk and a lot of walnuts and cocoa powder. Then the content is frozen till it gets set.

Coffee and walnut ice cream is our family’s favourite and I prepare this decadent ice cream recipe at least once every year without any second thought. It tastes way better than the market-bought ones and is healthy too because artificial food colour, essence or preservatives are not added to it. The best part of the ice cream recipe is that it is a no-churn ice cream recipe and is also not a custard-based ice cream.

Yes, that’s true. Many people think ice cream cannot get prepared without an ice cream maker and so they never attempt to prepare ice cream recipes at home. Ice cream maker is not frequently used equipment in the kitchen. So, most people do not have an ice cream maker at home. This coffee walnut ice cream could be a perfect example for those who have never imagined an ice cream without an ice cream maker.

Secondly, because it is a no-cook ice cream recipe, so you don’t need to stand in front of the gas this summer to prepare the custard. Custard-based ice creams are very delicate and must be handled with a lot of attention. Either you need to transfer the custard into the ice cream maker and prepare it as per the instructions provided or you need to beat the custard with a hand mixer every hour after removing it from the freezer until it freezes completely. I believe a no-cook ice cream recipe is much easier than a classic custard-based ice cream and is a perfect recipe for the novice.

This coffee walnut ice cream recipe is quite easy and fun to prepare. In fact, grown-up kids can participate to prepare this divine under an adult’s supervision. It is an easy ice cream recipe which is prepared with seven simple ingredients and gets ready within 15 minutes. It just requires enough time to get set into the freezer. After that, you can have it any time of the day. All the ingredients required to prepare the coffee walnut cream at home are easily available in any supermarket.

Coffee: It adds flavour and beautiful colour to the ice cream recipe.

Walnut: Another important component of this ice cream recipe which induces a nice flavour, taste and bite to it.

Water: It is used to soak the coffee to release flavour and colour.

Cocoa powder: It is used to enhance the flavour of the ice cream recipe.

Double cream: It provides body to the ice cream to make it fluffy and creamy.

Condensed milk: It provides richness and sweetness to the coffee walnut ice cream.

Coffee walnut ice cream with step-by-step photos and instructions have been provided in the ‘Instructions’ section of the recipe. I have included all the tips and tricks below in detail to make the recipe easier for you on the first attempt. But before directly jumping into the recipe, let me share a few interesting facts about the recipe.

• Always use water droplets free utensils (I mean completely dry utensils) to prepare ice cream.
• Always use chilled cream for any ice cream recipe.
• If you stay in a hot place, then refrigerate the bowl where you are going to whip the cream.
• Beat the cream until medium peaks occur. Don’t overbeat the cream or else it will become grainy in texture.
• Mix the coffee milk and cocoa powder with the whipped cream either with a hand mixer at the lowest speed or with a spatula delicately without deflating the cream.
• Always freeze the ice cream in an airtight container. You can use small ice cream paper cups with lids too for easy serving.
• You can add a topping of your own choice on the top of the ice cream during the time of serving like chopped walnuts, chocolate sauce, caramel sauce etc.

Many people are not familiar with the term no churn. Simply no churn means no ice cream maker. In short, the ice cream which is prepared without using an ice cream maker or ice cream machine is a no-churn ice cream.

A custard-based ice cream is a cooked ice cream recipe where you need to prepare a thin and uniform custard using milk, cream, sugar and either corn-starch or egg yolk. Many people use custard powder too instead of egg yolk or corn starch. This process is a little bit more complex than a no-cook ice cream. Many factors like temperature of cooking, thickness of custard, duration of cooking etc. need to be taken care of precisely to prepare the custard-based ice cream.

We don’t require too fancy equipment to prepare this no-cook ice cream recipe. You just need a hand mixer to whip the cream. No ice cream machine is required for the recipe.

After getting set, the coffee walnut ice cream can be stored in the freezer for 1-2 months in an airtight container. In case you want to restore any leftover portions, remember to close the container properly before putting it back in the freezer.

To prepare the coffee walnut ice cream, first, take a bowl and add hot water to it. Add 2 teaspoons coffee into the water and give a mix. Cover the bowl and keep it aside for later use.

Roughly chop the walnuts and keep them aside for later use.

Take a large mixing bowl and pour the chilled double cream into it. It is important to take a large bowl for beating the cream because it increases to double its volume after beating.

Start whipping the cream at low speed initially with a hand mixer. Then increase the speed to medium and whip the cream until the cream becomes heavy and medium peaks occur. For me, it took around 3-4 minutes to get the perfect texture of the cream. But be careful after 2 minutes and keep your eyes on the cream. Don’t overbeat the cream or else the texture of the cream may become a little bit grainy.

Add condensed milk to the whipped cream. Then mix it evenly with a hand mixer at medium speed. Be delicate at this stage and don’t over-mix it.

Add the coffee mixture and cocoa powder into the mixture. Then either mix the content with a hand mixer on low speed or with the help of a rubber spatula carefully without deflating the cream.

Then add the chopped walnut into the bowl and mix it carefully and delicately with a rubber spatula.

After this, pour the mixture into a dry and clean airtight container. Level the top evenly with the back of a spoon or spatula. Sprinkle some chopped walnut on the top and close the lid of the tub. Then transfer the tub into the freezer for at least 7-8 hours. If you like soft scoops, then 4 hours of refrigeration is enough.

Many ice cream recipes have already been shared in my previous posts. You may like few of them.

Vanilla ice cream
Nolen gurer ice cream
Mango ice cream recipe

..And Many more…

1 cup = 250 ml

• 1 cup double Cream
• ½ cup condensed Milk (Sweetened)
• ¼ cup Walnut, roughly chopped
• 2 teaspoons Coffee
• 2 tablespoons hot Water
• 1 tablespoon Cocoa powder

1. First, take a bowl and add 2 tablespoons of hot water to it. Add 2 teaspoons coffee into the water and give a mix. Cover the bowl and keep it aside for later use.
2. Roughly chop ¼ cup walnuts and keep them aside for later use.
3. Take a large mixing bowl and pour 1 double cream into it. Note: It is important to take a large bowl for beating the cream because it increases to double its volume after beating.
4. Whip it with the help of a hand mixer. Start whipping the cream at a low speed initially. Then increase the speed to medium and whip the cream until the cream become heavy and medium peaks occur. For me, it took around 3-4 minutes to get the perfect texture of the cream. But be careful after 2 minutes and keep your eyes on the cream. Note: Don’t overbeat the cream or else the texture of the cream may become a little bit grainy.
5. Add ½ cup condensed milk into the bowl and whip it with the hand mixer at a low speed until stiff peaks occur.
6. Add the coffee mixture (Step 1) and 1 tablespoon of cocoa powder into the mixture. Then either mix the content with a hand mixer on low speed or with the help of a rubber spatula carefully without deflating the cream.
7. Add ¼ cup chopped walnut into the bowl and mix it carefully and delicately with a rubber spatula.
8. After this, pour the mixture into a dry and clean airtight container. Level the top evenly with the back of a spoon or spatula. Sprinkle some chopped walnut on the top.
9. Close the lid of the tub tightly and then transfer the tub into the freezer for at least 7-8 hours. If you like soft scoops, then 4 hours of refrigeration is enough.

Scoop out the coffee walnut ice cream into a bowl or in waffle cones. Top it with some chopped walnuts. Serve immediately and enjoy the decadent dessert with your family and friends.

Coffee walnut ice cream | Coffee and walnut ice cream recipe | How to make coffee walnut ice cream

Serves: 6 Prep Time: 7 Hours and 15 Minutes (including freezing time) Cooking Time: 0 Minutes 0 Minutes

Nutrition facts: NA calories NA fat

Rating: 5.0/5

( 2 voted )

Pin

Print

Ingredients

1 cup = 250 ml

• 1 cup double Cream
• ½ cup condensed Milk (Sweetened)
• ¼ cup Walnut, roughly chopped
• 2 teaspoons Coffee
• 2 tablespoons hot Water
• 1 tablespoon Cocoa powder

Instructions

1. First, take a bowl and add 2 tablespoons of hot water to it. Add 2 teaspoons coffee into the water and give a mix. Cover the bowl and keep it aside for later use.
2. Roughly chop ¼ cup walnuts and keep them aside for later use.
3. Take a large mixing bowl and pour 1 double cream into it. Note: It is important to take a large bowl for beating the cream because it increases to double its volume after beating.
4. Whip it with the help of a hand mixer. Start whipping the cream at a low speed initially. Then increase the speed to medium and whip the cream until the cream become heavy and medium peaks occur. For me, it took around 3-4 minutes to get the perfect texture of the cream. But be careful after 2 minutes and keep your eyes on the cream. Note: Don’t overbeat the cream or else the texture of the cream may become a little bit grainy.
5. Add ½ cup condensed milk into the bowl and whip it with the hand mixer at a low speed until stiff peaks occur.
6. Add the coffee mixture (Step 1) and 1 tablespoon of cocoa powder into the mixture. Then either mix the content with a hand mixer on low speed or with the help of a rubber spatula carefully without deflating the cream.
7. Add ¼ cup chopped walnut into the bowl and mix it carefully and delicately with a rubber spatula.
8. After this, pour the mixture into a dry and clean airtight container. Level the top evenly with the back of a spoon or spatula. Sprinkle some chopped walnut on the top.
9. Close the lid of the tub tightly and then transfer the tub into the freezer for at least 7-8 hours. If you like soft scoops, then 4 hours of refrigeration is enough.