Name: Homemade Coffee Ice Cream – A Dreamy Treat!
Prep time: 30 min
Cook time: 10 min
Total time: PT-485719H31M46S
Cuisine: American
Ingredients: 2 cups heavy cream; 1 cup whole milk; 3/4 cup granulated sugar; 5 large egg yolks; 2 tablespoons instant espresso powder or 1/2 cup very strong brewed coffee; 1 teaspoon vanilla extract; 1/4 teaspoon salt

There’s something irresistibly comforting about the combination of rich, creamy ice cream and the deep, aromatic flavor of coffee. This homemade coffee ice cream recipe is smooth, perfectly balanced, and incredibly indulgent. I love how it brings together the best of both worlds—dessert and a satisfying coffee hit. Homemade Coffee Ice Cream – A Dreamy Treat!

Why You’ll Love This Recipe

I always find that homemade ice cream just tastes better than store-bought, and this coffee version is no exception. It has a velvety texture and a real coffee kick, not just a hint of flavoring. It’s the kind of treat I turn to when I want something refreshing, rich, and not overly sweet. Plus, making it myself lets me control the strength of the coffee, the sweetness, and the quality of the ingredients.

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
Vanilla extract
A pinch of salt

Directions

I start by heating the milk, sugar, and espresso powder together in a saucepan over medium heat until it’s warm and the sugar is dissolved.
In a separate bowl, I whisk the egg yolks until they’re pale and creamy.
I slowly add the warm milk mixture to the yolks, whisking constantly to temper them.
Then, I pour the mixture back into the saucepan and cook it over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.
I remove it from the heat, stir in the vanilla extract and salt, then let it cool completely.
Once cooled, I mix in the heavy cream and refrigerate the mixture for at least 4 hours or overnight.
Finally, I churn the base in my ice cream maker according to the manufacturer’s instructions until it’s thick and creamy. I transfer it to a container and freeze it until firm.

Servings and timing

This recipe makes about 1 quart of ice cream, which serves 6 to 8 people. The total time, including chilling and freezing, is approximately 6 to 8 hours. Active prep and cooking time is around 30 to 40 minutes.

Variations

When I want to change things up, I sometimes add mix-ins like crushed chocolate-covered espresso beans or a swirl of fudge. For a boozy twist, a splash of coffee liqueur adds a rich depth. If I prefer a dairy-free version, I use coconut milk and a plant-based cream alternative—it still turns out smooth and flavorful.

storage/reheating

I store my coffee ice cream in an airtight container in the freezer, where it keeps well for up to 2 weeks. To serve, I let it sit at room temperature for 5 to 10 minutes to soften slightly for perfect scooping. Reheating isn’t necessary, but a warm drizzle of chocolate or caramel sauce can make it even more indulgent.

FAQs

How strong is the coffee flavor in this ice cream?

I find it nicely balanced. If I want a bolder coffee flavor, I simply increase the espresso powder slightly. It’s easy to customize.

Can I make this without an ice cream maker?

Yes, I’ve done it by freezing the mixture and stirring every 30 minutes for a few hours until it’s creamy. It’s not quite the same texture, but still delicious.

Is it safe to eat with raw eggs?

The eggs are cooked in the custard base, so it’s safe. I make sure the mixture reaches 170°F to properly thicken and pasteurize the yolks.

Can I use decaf coffee?

Absolutely. When I make it for kids or want to enjoy it late at night, I use decaf espresso powder or decaf brewed coffee.

What’s the best container for freezing homemade ice cream?

I like using a shallow, airtight container made of metal or BPA-free plastic. It helps the ice cream freeze evenly and makes scooping easier.

Conclusion

Homemade coffee ice cream is one of those simple luxuries I keep coming back to. It’s rich, creamy, and packed with real coffee flavor. Whether I serve it on its own, with a brownie, or in an affogato, it always hits the spot. Once I started making it myself, there was no going back to the store-bought kind.