This coffee ice cream is smooth, rich, and full of bold coffee flavor. It’s a creamy frozen dessert that’s perfect for anyone who enjoys the deep, roasted notes of coffee wrapped in a cool, indulgent scoop.
Why You’ll Love This Recipe
I love how easy it is to make this coffee ice cream and how well the coffee flavor shines through in every bite. The texture is ultra-creamy thanks to the custard-style base, and it’s a dessert that feels both comforting and refined. Whether I’m serving it after dinner or sneaking a spoonful straight from the freezer, it never disappoints.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Heavy cream
- Whole milk
- Egg yolks
- Granulated sugar
- Instant coffee granules
- Vanilla extract
- Salt
Directions
- I warm the milk, cream, sugar, and salt together in a saucepan over medium heat until the sugar is fully dissolved.
- I whisk the egg yolks in a bowl until smooth, then slowly pour some of the hot cream mixture into the yolks, whisking constantly.
- I return the yolk mixture to the pan and cook over low heat, stirring constantly, until the custard thickens slightly and coats the back of a spoon.
- I remove it from the heat and stir in the instant coffee and vanilla until everything is well combined.
- I strain the mixture through a fine sieve to ensure a silky texture.
- I chill the custard completely in the refrigerator for several hours.
- I churn the chilled mixture in my ice cream maker until it reaches a soft-serve consistency, then freeze it until firm.
Servings and timing
This recipe yields about 1 quart of ice cream, enough for 6 to 8 servings. It takes around 20 minutes to prepare, 10 minutes to cook, and several hours to chill and freeze before it’s ready to enjoy.
Variations
When I want to enhance the flavor, I mix in chopped chocolate, a swirl of fudge, or even some crushed cookies after churning. Sometimes I add a dash of cinnamon or nutmeg for a spiced twist. I’ve also experimented with flavored extracts like hazelnut or almond for a unique flavor profile.
Storage/reheating
I store the ice cream in an airtight container in the freezer for up to 2 weeks. To prevent ice crystals, I press parchment paper directly onto the surface before sealing the lid. When I’m ready to scoop, I let it sit at room temperature for a few minutes to soften slightly.
FAQs
How strong is the coffee flavor?
It has a bold coffee flavor that’s balanced by the richness of the cream. I can adjust it to my taste by using more or less coffee.
Can I use decaf?
Yes, I’ve made this with decaffeinated coffee and it tastes just as delicious without the caffeine.
Can I make it without eggs?
I’ve tried skipping the eggs and using just cream, milk, sugar, and coffee. It’s not as creamy, but still delicious and faster to make.
What’s the best way to serve it?
I love it on its own, but it’s also great with a drizzle of chocolate sauce, a dollop of whipped cream, or sandwiched between two cookies.
How long does it last in the freezer?
It stays good for about 2 weeks if stored properly in a sealed container with a protective layer of parchment on top.
Conclusion
This coffee ice cream is everything I want in a homemade dessert—creamy, flavorful, and easy to make. It’s a reliable recipe that always satisfies my cravings, whether I’m enjoying a scoop on its own or dressing it up for guests.
Print
Coffee Ice Cream
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 6 hours (includes chilling and freezing time)
- Yield: 1 quart (6 to 8 servings)
- Category: Dessert
- Method: Churning
- Cuisine: American
- Diet: Vegetarian
Description
Smooth, creamy, and packed with bold coffee flavor, this homemade coffee ice cream is a luxurious frozen dessert for coffee lovers.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 5 large egg yolks
- 3/4 cup granulated sugar
- 2 tablespoons instant coffee granules
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- In a saucepan, combine milk, cream, sugar, and salt. Heat over medium until sugar dissolves.
- In a separate bowl, whisk egg yolks until smooth. Gradually whisk in some hot cream mixture to temper the yolks.
- Return the yolk mixture to the pan. Cook over low heat, stirring constantly, until it thickens and coats the back of a spoon.
- Remove from heat and stir in instant coffee and vanilla extract.
- Strain the mixture through a fine sieve to remove any solids.
- Chill the custard in the refrigerator for several hours until completely cold.
- Churn in an ice cream maker according to manufacturer’s instructions until it reaches soft-serve consistency.
- Transfer to a container and freeze until firm.
Notes
- Add mix-ins like chopped chocolate, fudge swirl, or crushed cookies after churning.
- Spice it up with a pinch of cinnamon or nutmeg.
- Flavored extracts like hazelnut or almond add a unique twist.
- Use parchment paper over the ice cream before sealing to prevent ice crystals.
- Let sit at room temperature a few minutes before scooping for easier serving.
Nutrition
- Serving Size: 1/2 cup
- Calories: 280
- Sugar: 22g
- Sodium: 70mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 160mg