Anti-Coffee / Coffee Flavored Ice Cream

April 29, 2019



This stuff tastes just like regular coffee ice cream! I created this recipe for my husband who loves coffee flavored ice cream but can't have coffee.  This is a double batch so you will need two 15 minute freezing sessions in your ice cream maker to freeze it all. It is easiest to find the two coffee flavorings online. This is a strong coffee flavored ice  cream. If you would like a lighter coffee flavor, I suggest putting only 1 Tbsp of the LorAnn flavoring in, but keep the same measurement for the Postum. Make sure you get the Natural Coffee Flavored Postum and not the regular flavor. It will be too weak. And also make sure to get the "Super Strength" Coffee Flavoring by LorAnn Oils. Their other options, such as the "Emulsion" Coffee Flavoring won't work very well in ice cream.



  • 1 ½ cups sugar

  • 6 large eggs yolks

  • 4 tsp all-purpose flour

  • ½ tsp salt

  • 2 cups milk

  • 1 to 2 Tbsp Super Strength Coffee Flavoring by LorAnn Oils depending on how strong you want it. The picture shows the full strength version with 2 Tbsp.(You can buy online in 4 oz. bottles)

  • 1 tsp "Natural Coffee Flavored” Postum (Don’t get plain flavored Postum). This has no coffee in it but is a grain drink that tastes like coffee.

  • 3 cups heavy cream

  • 1 tsp vanilla




Beat together the sugar and egg yolks until thick and pale yellow. Then beat in the flour and salt. Set aside.

In a medium saucepan warm the milk but not to boiling or simmering, on low to medium low heat. Stir continually. Add the coffee flavoring  and Postum and stir until well blended and the Postum is dissolved, becoming a dark rich color. Remove from heat.


Slowly add the egg mixture to the milk mixture one heaping glop at a time, stirring to blend in before adding another glop until all the egg mixture is added in. Place the pan back on the low heat and stir or wisk until it thickens slightly. You can raise the  heat up a bit if needed, but don’t let it come to a boil or the eggs will scramble. Remove from heat and let it cool for 30 minutes, then place in the refrigerator for 2 to 4 hours until well chilled, or overnight.


After well chilled, freeze in two 15 minute batches in your ice cream machine. It will be pourable still, but almost like a soft serve ice cream. Place first batch in freezer while waiting  for the second batch, then freeze entire amount for several hours or  overnight. Enjoy!



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Corona, CA, USA

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