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.
