Barbra Streisand's Instant Coffee Ice Cream is the ultimate treat for coffee lovers. With just a few simple ingredients, this ice cream is rich, creamy, and bursting with the bold flavor of instant coffee. The addition of whipped cream makes it incredibly smooth, while a topping of salty pretzels adds a perfect contrast. It’s a dessert that’s both indulgent and easy to make, perfect for any occasion or simply to satisfy your sweet tooth.
Why Everyone Will Love This Recipe
- Quick and simple: No ice cream maker needed, just a few ingredients and a little patience
- Rich coffee flavor with a creamy texture
- Topped with salty pretzels, adding the perfect crunch
- Chilled whipped cream gives it a light and airy texture
- Freezer-friendly and can be made ahead for easy entertaining
What Is Instant Coffee Ice Cream?
This is a no-churn, creamy ice cream made with instant coffee to give it a bold, rich flavor. The base is a marshmallow and milk mixture, which is folded with freshly whipped cream to create a smooth and airy dessert. Once frozen, the ice cream has a creamy texture with a delightful coffee taste that’s not too overpowering—just perfect for those who crave a sweet yet strong coffee flavor.
Cooking Tips
- Chill the bowl: If you’re using an electric mixer, chill the bowl and beaters beforehand to help the cream whip up faster.
- Use high-quality instant coffee: The coffee flavor is a star in this dessert, so use a good-quality instant coffee or espresso powder for the best flavor.
- Whipped cream is key: Don’t skip the step of beating the cream to stiff peaks—it helps to create that smooth, airy texture.
- Top with pretzels: The pretzels add a perfect balance of salty crunch to the sweetness of the ice cream. Don’t skip this topping!
Frequently Asked Questions
Can I use regular coffee instead of instant coffee?
Instant coffee is preferred in this recipe because it dissolves easily into the marshmallow mixture, giving the ice cream a smooth texture. However, you can use brewed coffee if you don’t mind a bit of extra liquid in the base.
How long does it take to freeze?
It typically takes at least 2 hours, but freezing overnight gives the best results for a firmer, more scoopable texture.
Can I use whipped topping instead of whipped cream?
For the best texture and flavor, I recommend using whipped heavy cream. Whipped topping may not give the same creamy texture and might not hold up as well.
Can I make this without a mixer?
It’s best to use a mixer to beat the cream to stiff peaks, but if you don’t have one, you can whip it by hand with a whisk, though it will take longer.
Can I add mix-ins to the ice cream?
Absolutely! You can stir in chocolate chips, nuts, or even caramel swirls after folding in the whipped cream, just before freezing.
How to Store
Store any leftover ice cream in an airtight container in the freezer for up to 2 weeks. For best texture, scoop and serve within 3 days of freezing.
How to Freeze
After making the ice cream, transfer it to a shallow baking or loaf pan, cover with plastic wrap, and freeze until firm—at least 2 hours or overnight.
Ingredients
- 1 cup whole milk
- 24 large marshmallows
- 2 tsps instant coffee
- 1 tsp pure vanilla extract
- ¼ tsp kosher salt
- 1 cup heavy cream, chilled
- Pretzels, for serving
How to Make Barbra Streisand's Instant Coffee Ice Cream
- Heat the milk: In a large saucepan, heat the milk over medium-low heat, stirring occasionally until the mixture is warm and begins to steam, about 5 minutes.
- Add marshmallows: Gradually add marshmallows to the milk, stirring and mixing until smooth.
- Add coffee and flavorings: Remove the pan from the heat and stir in the instant coffee, vanilla extract, and salt. Let the mixture cool for 15 minutes.
- Whip the cream: In a large chilled bowl, beat the heavy cream with an electric mixer on medium speed until frothy, about 2–3 minutes. Increase the speed to high and beat until stiff peaks form.
- Combine: Gently stir the cooled marshmallow mixture, then fold in the whipped cream until well combined.
- Freeze: Pour the mixture into a shallow baking or loaf pan, cover with plastic wrap, and freeze until firm, at least 2 hours or overnight.
- Serve: Serve with a topping of pretzels for added crunch and contrast.
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