Coffee ice cream is a rich, creamy, and smooth frozen dessert made with bold coffee flavor and a velvety custard base. It’s the perfect balance of sweetness and bitterness, giving me that bold caffeine kick in a cold, satisfying scoop. If I love coffee, this is the dessert I keep stocked in my freezer.
Why You’ll Love This Recipe
I love this recipe because it delivers that deep, roasted coffee flavor in every bite without being overly sweet. The texture is ultra-creamy, and it’s easy to customize with add-ins like chocolate chips, toffee bits, or swirls of fudge. It’s a grown-up flavor that’s still completely comforting and indulgent.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Heavy cream
- Whole milk
- Granulated sugar
- Egg yolks
- Instant espresso powder or very strong brewed coffee (cooled)
- Vanilla extract
- Pinch of salt
Directions
- I combine milk, sugar, and salt in a saucepan and heat over medium until the sugar dissolves.
- In a separate bowl, I whisk the egg yolks, then slowly temper them with the hot milk mixture by adding a little at a time while whisking.
- I pour the mixture back into the pan and cook over low heat, stirring constantly until it thickens enough to coat the back of a spoon.
- I remove it from the heat and stir in the espresso powder and vanilla extract.
- I let the mixture cool, then chill it in the fridge for at least 4 hours or overnight.
- Once chilled, I churn the base in my ice cream maker according to the manufacturer’s instructions.
- I transfer it to a container and freeze for at least 4 hours before serving.
Servings and Timing
This recipe makes about 1 quart and serves 6–8 people. It takes 25 minutes to prepare, plus about 6 hours of chilling and freezing.
Variations
- I sometimes fold in chocolate chips, crushed espresso beans, or caramel swirls.
- For a dairy-free version, I use full-fat coconut milk and skip the egg yolks.
- A splash of coffee liqueur like Kahlúa or Baileys adds extra richness and keeps the ice cream soft.
- I’ve also added a dash of cinnamon or cardamom for a spiced version.
Storage/Reheating
I store coffee ice cream in a freezer-safe container for up to 2 weeks. To serve, I let it sit out for 5 minutes to soften slightly—no reheating needed.
FAQs
Can I make it without an ice cream maker?
Yes, I chill the base, then fold it into whipped cream and freeze it in a loaf pan for at least 6 hours. It’s not quite as smooth but still delicious.
Can I use brewed coffee instead of espresso powder?
Yes, I’ve used strong brewed coffee or cold brew—just be sure to reduce the amount of liquid slightly so the base doesn’t get too thin.
Is there caffeine in this ice cream?
Yes, there is, depending on how much coffee or espresso powder I use. I can reduce it or use decaf if I prefer.
Can I skip the egg yolks?
Yes. For an egg-free version, I use a simple mix of heavy cream, milk, sugar, and espresso. It’s not as rich but still creamy and flavorful.
How do I make the flavor stronger?
I increase the espresso powder or steep crushed coffee beans in the milk before straining them out for a bolder flavor.
Conclusion
Coffee ice cream is one of those treats that never gets old—it’s creamy, bold, and deeply satisfying. Whether I enjoy it on its own, paired with desserts, or as the base for an affogato, this homemade version always hits the spot for any coffee lover.
Print
Coffee Ice Cream
- Prep Time: 25 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 25 minutes
- Yield: 1 quart (6–8 servings)
- Category: Dessert
- Method: Ice Cream Maker
- Cuisine: American
- Diet: Vegetarian
Description
This coffee ice cream is a rich and creamy homemade treat infused with bold espresso flavor and a silky custard base. Whether served solo or topped with chocolate or caramel, it’s a caffeinated dessert dream for every coffee lover—smooth, sweet, and indulgent.
Ingredients
- 1 ½ cups heavy cream
- 1 ½ cups whole milk
- ¾ cup granulated sugar
- 4 large egg yolks
- 2 tablespoons instant espresso powder or ½ cup strong brewed coffee (cooled)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a medium saucepan, heat milk, sugar, and salt over medium heat until the sugar is dissolved. Do not boil.
- In a separate bowl, whisk the egg yolks. Slowly pour a bit of the hot milk into the yolks while whisking to temper.
- Pour the tempered yolk mixture back into the saucepan. Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
- Remove from heat and stir in espresso powder and vanilla extract until fully dissolved.
- Cool the mixture slightly, then chill in the refrigerator for at least 4 hours or overnight.
- Churn in an ice cream maker according to manufacturer’s instructions.
- Transfer to a freezer-safe container and freeze for 4–6 hours before serving.
Notes
- Use decaf espresso powder to reduce caffeine.
- Fold in chocolate chips, fudge swirls, or toffee bits for texture.
- For dairy-free: use 2 cans full-fat coconut milk and omit eggs.
- A splash of coffee liqueur keeps the texture extra scoopable.
