Coffee Ice Cream with Vodka | Glutenfreewhisk

Whenever I make ice cream at home, I add different alcohol to it, and this not only adds flavor but gives the ice cream a new version that is absolutely brilliant. Coffee and chocolate are the two best flavors out there for me. Whenever I have to choose from the vast variety of ice creams, I end up opting for Belgian chocolate or anything with coffee.

The first ice cream recipe that I made at home was this coffee ice cream with vodka and everyone at my home loved it. After that I made many flavors like Kesar Pista Ice cream with a shot of whiskey, peanut butter and chocolate ice cream and finally Cherry and Gin Ice cream. And every homemade ice cream was so good and different. Using natural fruits and flavors at home without any preservative and additives is the best part of making ice cream at home.

The creamy texture, the melt in mouth burst of flavors and the sharp coldness what else is required from an ice cream. To achieve all this, you need is a good electric whisk. No fancy ice cream maker, no added color or vegetable oil just some heavy cream, your favorite flavor and your ice cream at home is ready. The beauty of homemade ice cream. Play with flavors.

Making ice cream at home is not that difficult task. Try it once and you will enjoy my version of ice cream with the twist of Vodka.

INGREDIENTS - 

500 gm Heavy Whipping Cream, frozen

3-4 tsp Instant coffee powder

1 shot vodka

Condensed Milk, as per sweetness required

METHOD - 

1. In a big bowl add the cream, break it a little so that it is workable. 

2. Add half a shot of vodka to instant coffee powder and dissolve/ mix it well.

3. Pour rest of the shot to the cream and combine it. Now take an electric whisk and start whisking the cream. Start at a low speed and once the cream starts to whip gradually increase the speed.

4. Now add the coffee vodka liquid half first and whisk again. Followed by the remaining and keep of whisking. This process will take around 12-15 minutes or more depending upon how frozen the cream was and in what season you are making the ice cream.

5. Once everything is starting to come together add the condensed milk as per the sweetness required and whisk again. 

6. When no lumps are there and the cream is double in size and really smooth and velvety looking, the process is done. Place the lid on top and freeze it for minimum of 6-8 hours.

7. Scoop out and indulge.

Note - Make sure once cream is manageable you whisk it at high speed. Also, choose a bowl that has a lid or transfer it in bowls with lids. If not use a cling wrap and place it over the whipped ice cream. Make sure the cling wrap touches the top of the ice cream and then place a plate on top and freeze it.

The bowls that I swear by are both microwave and dishwasher safe and have a lid that makes my work easy. The Cello Ornella toughened glass mixing bowl with premium lid are the best pick for this recipe. Check the product details and price in the link above.

Check the full recipe on YouTube (Gluten_free_whisk) - Coffee ice cream with vodka recipe

Coffee ice cream with vodka | Glutenfreewhisk