An Experimental Coffee Ice Cream (That's Delicious)
James Hoffmann James Hoffmann
1.57M subscribers

 Published On Aug 8, 2022

The Ninja Creami:
The Ninja Creami* (affiliate link):

@Chris Young's video on the Ninja Creami:
The @ChefSteps recipe that inspired my version:
My guide to a V60 recipe:

My coffee ice cream recipe:
120g sugar
5.5g salt
1g lambda carrageenan (can be swapped for another thickener of your choice)
1g locust bean gum
100g filtered water
400g of brewed coffee (at 70g/L) or 400g of cold brew instead, if preferred
30g cocoa butter
2g cocoa powder
10g cherry syrup (could be substituted for another fruit syrup of your choice, depending on the coffee...)

• Mix together the dry ingredients: sugar, salt, lambda carrageenan, and locust bean gum.
• Combine these with 100mls of water in a saucepan and bring to a boil to dissolve. Simmer and whisk for 3 minutes, then remove from the heat.
• Brew 500g of coffee using a paper filter (400g for the recipe, the remaining as a treat for you).
• Into a blender, combine the gelled syrup (your initial 4 dry ingredients dissolved into water) with a good splash† of your coffee, 30g cocoa butter, 2g of cocoa powder, and 10g of cherry syrup.
• Blend for less than minute to combine, then add the rest of your coffee and blend until completely mixed.
• Chill the mixture in an ice bath until cool. Then it’s either ready to be churned with a traditional ice cream machine or transferred into your freezer if you’re using the Ninja Creami. For the Ninja, it’ll be ready to turn into ice cream after being in the freezer for 24 hours. Enjoy!

†See pinned comment for details.


Limited Edition Merch:

My Books:
The World Atlas of Coffee:
The World Atlas of Coffee Audiobook:
The Best of Jimseven:

Find me here:

Things I use and like:
My video kit*:
My current studio coffee kit*:
The kitchen set shelving is by Studio Hausen*: (they gave me a 10% discount code to share with you which is RGNNV1D)
My glasses:
My hair product of choice:
*Affiliate links

show more