Cold brew coffee ice cream

Can’t decide between a chilly treat or a lively cup of coffee to perk you up on a hot day? Our no-churn recipe combines the best of both, for an ice cream that’s as easy to make as it is to eat!


• 4 Respectful eggs, separated
• 100g caster sugar
• 300ml double cream
• 1 teaspoon vanilla extract
• 2-3 tablespoons espresso/coffee extract

Preparation time

2 hours, 15 minutes




Begin by whisking the egg whites in a large bowl, until they form stiff peaks.

Gradually add in the caster sugar and continue whisking, until the peaks become glossy.

Fold the cream and egg yolks, along with the vanilla and coffee, into the meringue mixture until well incorporated.

Pour the delicious ice cream mixture into a freezer-safe container of your choice and pop into the freezer for two hours.

Once your ice cream has set, serve in your favourite bowl or in a crispy cone for a summer treat. For an eco-friendly extra, why not reach into the bottom of the biscuit tin and crumble stray cookie chunks over your ice cream, to make a crunchy topping and cut down on food waste.


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