My Ninja CREAMi Recipes
Coffee Ice Cream

Coffee Ice Cream

A rich and creamy coffee ice cream with a clear roasted espresso flavor, gentle bitterness, and balanced sweetness.

Prep
10 min
Program
ICE CREAM
Level
Easy
Price
€

Prepare the base

  1. Warm the whole milk in a small saucepan over low heat until steaming but not boiling.

  2. Remove from the heat, add the instant espresso powder and granulated sugar, and whisk until fully dissolved.

  3. Whisk in the heavy cream, vanilla extract, and salt until evenly combined, then let the base cool to room temperature.

Freeze and spin

  1. Pour the mixture into a Ninja CREAMi pint, without exceeding the MAX FILL line.

  2. Close with the storage lid and freeze flat for 24 hours.

  3. Once fully frozen, run the ICE CREAM program.

  4. If the texture is powdery or crumbly after the first cycle, run RE-SPIN.

    Still not right after re-spinning? See how to fix the texture .

Serve

Serve immediately, while the ice cream is still nice and creamy.

Storing leftovers

Flatten any remaining ice cream to level the surface before returning the pint to the freezer. This will make the next spin easier and reduce unnecessary strain on the machine. Learn more about after-serving habits.

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Tips

  • Use instant espresso powder rather than ground coffee to keep the texture smooth and free of grit.
  • For a milder coffee flavor, reduce the instant espresso powder to 5 g without changing the other quantities.
  • Let the base cool fully before freezing so condensation does not dilute the coffee flavor.

Nutrition

100 g Pint
Calories 180 915
Protein (g) 2.6 13.2
Carbs (g) 16.7 84.9
Fat (g) 11.3 57.5