Homemade Coffee Ice Cream
Homemade Coffee Ice Cream is a rich, creamy dessert that brings the bold aroma and flavor of freshly brewed coffee straight into your freezer. Unlike store-bought varieties, making it at home allows you to control sweetness, creaminess, and the intensity of the coffee flavor. This recipe creates a smooth, velvety ice cream that’s perfect for serving on its own, pairing with chocolate desserts, or adding a scoop to an affogato. With simple ingredients and straightforward steps, it’s a treat that feels indulgent yet approachable, and the aroma while churning will make the kitchen irresistible.
Prep time: 15 minutes
Chilling time: 1 hour
Churn time: 25–30 minutes
Total time: About 2 hours
Servings: 6–8
Ingredients
2 cups heavy cream
1 cup whole milk
¾ cup granulated sugar
4 large egg yolks
2 tablespoons instant espresso powder or finely ground coffee
1 teaspoon vanilla extract
Pinch of salt
Optional toppings/add-ins:
Chocolate shavings
Caramel sauce
Toasted nuts
Instructions
In a medium saucepan, combine milk, heavy cream, and half of the sugar. Heat over medium heat until warm, not boiling.
Whisk espresso powder into the warm cream mixture until dissolved.
In a separate bowl, whisk egg yolks with the remaining sugar until pale and slightly thickened.
Gradually pour about half of the warm cream into the egg yolks, whisking constantly to temper the eggs.
Pour the egg mixture back into the saucepan with the remaining cream, stirring constantly.
Cook over medium-low heat, stirring with a wooden spoon or spatula, until the mixture thickens enough to coat the back of the spoon (about 75–80°C or 170°F). Do not boil.
Remove from heat and stir in vanilla extract and a pinch of salt.
Strain the custard through a fine mesh sieve into a bowl to remove any cooked egg bits.
Chill the custard in the refrigerator for at least 1 hour, until thoroughly cold.
Pour chilled custard into an ice cream maker and churn according to manufacturer’s instructions until soft-serve consistency. Transfer to a freezer-safe container and freeze for 2–4 hours until firm before serving.
Tips
Use freshly brewed strong coffee or high-quality instant espresso for the best flavor.
Do not overheat the custard, or the eggs may scramble.
Straining the custard ensures a perfectly smooth ice cream.
Chill the base completely before churning to improve texture.
For extra creaminess, use more cream and slightly less milk.
Avoid adding sugar all at once to prevent gritty ice cream.
Stir custard constantly during cooking to prevent sticking.
Add a teaspoon of coffee liqueur for a boozy variation.
Serve immediately for soft-serve texture or freeze for a firmer scoop.
Use an ice cream maker for the best consistency, but a no-churn method is possible.
Variations
Swirl in chocolate fudge during the last few minutes of churning.
Add caramel or toffee bits for a crunchy surprise.
Mix in finely chopped roasted nuts for texture.
Add a pinch of cinnamon or cardamom for spice notes.
Layer with cookie crumbles for a coffee cookie crunch.
Use almond milk and coconut cream for a dairy-free version.
Stir in a tablespoon of sweetened condensed milk for extra richness.
Top with espresso powder dusting or cocoa powder before serving.
Blend with a scoop of vanilla ice cream for a mocha twist.
Drizzle with caramel or chocolate sauce for an elegant presentation.
Q&A
Can I make this without an ice cream maker?
Yes, pour custard into a shallow container, freeze, and stir every 30 minutes for 2–3 hours.
How strong is the coffee flavor?
Medium-strong; adjust espresso powder for milder or bolder taste.
Can I make it ahead of time?
Yes, the ice cream can be stored in the freezer for up to 2 weeks.
Is it safe to use raw eggs?
The egg yolks are tempered with hot cream, which cooks them gently.
Can I use regular brewed coffee?
Yes, reduce other liquids slightly to compensate for added coffee liquid.
Can I sweeten with honey or maple syrup?
Yes, but reduce other liquid slightly and adjust taste.
Does it get icy in the freezer?
Proper chilling and churning reduce ice crystals; cream ratio helps.
Can I add chocolate chips?
Yes, fold in during the last 5 minutes of churning.
Is it possible to make vegan coffee ice cream?
Use coconut cream or almond milk with a thickener like cornstarch.
How do I prevent freezer burn?
Press a sheet of parchment or plastic wrap over the ice cream surface before sealing.
Nutrition
(Approximate per serving)
Calories: 280
Carbohydrates: 22 g
Protein: 4 g
Fat: 20 g
Sugar: 20 g
Fiber: 0 g
Conclusion
Homemade Coffee Ice Cream is a luxurious yet approachable dessert that brings café-quality flavor into your home kitchen. The creamy custard base, infused with coffee and balanced by a touch of vanilla and sweetness, creates an indulgent frozen treat that’s customizable and versatile. Whether served alone, paired with desserts, or swirled with chocolate or caramel, this ice cream is sure to become a favorite for coffee lovers and dessert enthusiasts alike. Making it at home allows full control over sweetness and creaminess, giving a perfect, silky texture every time.