White coffee ice cream – homemade from scratch with just 4 ingredients. This Victorian ice cream is so delicious: extremely creamy with a strong coffee taste!

White coffee ice cream taste just like ordinary coffee ice cream but the color is white – or rather light brown 😉 – instead of brown. In the Victorian era, white coffee ice cream was considered superior to ordinary coffee ice cream. While coffee ice cream was served at family dinners, white coffee ice cream was a suitable dessert for formal dinners and balls.

Coffee ice cream ‘will be brown, and not as delicate as’ white coffee ice cream. (The Book Of Ices, 1893, p. 14)

The following recipe for Victorian white coffee ice cream was published in The Book Of Ices in 1893.

Related: Victorian Orange Ice Cream

Victorian White Coffee Ice Cream – Victorian Recipe

– Scroll down for the adapted recipe. –

‘Serve as a dinner or dessert ice.’

Ingredients:

1/4 pound coffee beans
1 (imperial) pint cream or milk
4 gelatin sheets
3 ounces sugar

Directions:

‘Take a quarter of a pound of fresh roasted Mocha coffee berries, and add them to a pint of cream or milk in which dissolve 4 sheets of Marshall’s gelatine; let them stand on the stove in a bainmarie for an hour, but do not let them boil; sweeten with 3 ounces of sugar; strain through tammy. […] Freeze and mould or serve in glasses, for ball suppers, dessert, etc.’ (The Book Of Ices, 1893, p. 14)

Victorian White Coffee Ice Cream – Adapted Recipe

Ingredients:

2 1/3 cups milk (570ml) – I used soy milk
1 1/3 cups coffee beans (115g)
1/3 cup sugar (85g)
3 gelatin sheets

Directions:

Combine milk, coffee beans and sugar in a medium-sized, heatproof bowl. Place the bowl over a pan of simmering water.

After one hour remove the bowl from heat. Strain the mixture through a sieve and discard the coffee beans.

Soak gelatin leaves for 5 minutes in cold water. Squeeze out excess water and stir the gelatin sheets into the warm coffee-milk mixture. Keep stirring until the gelatin is dissolved.

Let the ice cream base cool to room temperature. Then freeze in an ice cream maker for about 30 minutes. Or put the Victorian white coffee ice into the freezer overnight or until firm.