Ice cream (Easy Tiger Coffee Concentrate)

Rich, creamy, and bursting with coffee flavour

Easy Tiger isn’t just for your morning brew — it’s the star ingredient in this smooth, café-worthy coffee ice cream you can make at home. Perfect for dessert lovers, summer gatherings, or as an indulgent pick-me-up, this recipe delivers bold coffee flavour with a silky texture you’ll keep coming back for.

Coffee ice cream in a tub with scoop

Ingredients

  • Whole milk – 470 g
  • Cream (35% fat) – 200 g
  • Skim milk powder – 70 g
  • White sugar – 150 g
  • Easy Tiger Coffee Concentrate (1:2) – 80 g
  • Neutral stabiliser (optional) – 3–4 g
  • Top up with milk to 1000 g total if needed

Coffee ice cream ingredients flat lay

Method

  1. Mix dry ingredients — Combine sugar, milk powder, and stabiliser (if using).
  2. Heat dairy base — Warm milk and cream to 40°C, whisk in dry mix.
  3. Pasteurise — Heat to 85°C, hold for 2 minutes, stirring constantly.
  4. Cool quickly — Chill to 4°C.
  5. Add coffee — Stir in Easy Tiger Coffee Concentrate.
  6. Mature (optional) — Rest in fridge 4–12 hours.
  7. Churn — Freeze in an ice cream machine (20–40 mins).
  8. Harden — Transfer to freezer 2–3 hours before serving.

Serving Tip

Let the ice cream soften for 3–5 minutes before scooping to enjoy the perfect texture.


Looking for more ways to use Easy Tiger? Check out our full Easy Tiger recipe collection.