This homemade coffee ice cream is a luscious, velvety dessert infused with bold coffee flavor and creamy richness. Crafted with real egg yolks, cream, and a kick of instant espresso, it’s the perfect indulgence for coffee lovers seeking a cool treat.
Why You’ll Love This Recipe
This coffee ice cream recipe is more than just a dessert—it’s a celebration of flavor and texture. Here’s why it stands out:
Rich and Creamy Texture: Thanks to the custard base made with egg yolks and cream, this ice cream delivers an indulgently smooth consistency.
Bold Coffee Flavor: Instant coffee or espresso powder infuses each bite with robust, aromatic notes.
No Artificial Additives: Made entirely from scratch with wholesome ingredients.
Customizable: Easily add mix-ins like chocolate chips or caramel swirls.
Perfect for Coffee Lovers: It’s like your favorite iced latte in frozen form.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
2 tablespoons instant coffee or espresso powder
1 teaspoon vanilla extract
4 large egg yolks
1/4 teaspoon salt
directions
Heat the Base
In a saucepan over medium heat, whisk together the heavy cream, milk, sugar, and instant coffee until the sugar dissolves. Heat until the mixture is steaming but not boiling.
Temper the Egg Yolks
In a separate bowl, whisk the egg yolks. Slowly pour in about 1/2 cup of the hot cream mixture, whisking constantly to temper the yolks. Gradually return the yolk mixture to the saucepan, stirring continuously.
Thicken the Custard
Cook over low heat, stirring often, until the mixture thickens enough to coat the back of a spoon (about 5–7 minutes). Remove from heat and stir in vanilla extract and salt.
Chill the Mixture
Strain the custard through a fine-mesh sieve into a clean bowl. Cover and refrigerate for at least 4 hours or overnight for best results.
Churn the Ice Cream
Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions, typically 20–25 minutes.
Freeze and Serve
Transfer the churned ice cream into a freezer-safe container. Freeze for at least 2 hours to firm up before serving.
Optional Add-Ins:
Mix in chocolate chips, caramel sauce, crushed cookies, or chopped nuts during the last few minutes of churning for added texture and flavor.
Servings and timing
Yield: Serves approximately 6
Prep Time: 15 minutes
Cook Time: 10 minutes
Chill Time: 4 hours (minimum)
Churning Time: 20–25 minutes
Total Time: About 5 hours
Variations
Mocha Ice Cream: Add 1/4 cup of cocoa powder to the cream mixture for a chocolate-coffee blend.
Affogato Style: Serve a scoop of coffee ice cream with a shot of hot espresso poured over.
Dairy-Free Version: Use coconut milk and a plant-based cream alternative.
Boozy Twist: Add a tablespoon of coffee liqueur like Kahlúa to the custard before churning.
Spiced Coffee: Add a pinch of cinnamon or cardamom to the base for a warming undertone.
storage/reheating
Store the coffee ice cream in an airtight, freezer-safe container for up to two weeks. To prevent ice crystals, press a sheet of plastic wrap directly against the surface before sealing.
There’s no reheating required, but allow the ice cream to sit at room temperature for 5–10 minutes before scooping for easier serving.
FAQs
What type of coffee should I use for this recipe?
Instant coffee or espresso powder works best for this recipe as it dissolves easily and offers strong flavor without needing to brew.
Can I use decaf coffee powder?
Yes, decaf instant coffee or espresso powder can be used to make a caffeine-free version without compromising flavor.
Is an ice cream maker necessary?
Yes, for best texture, an ice cream maker is recommended. However, no-churn adaptations are possible using whipped cream and condensed milk.
How do I make it without eggs?
Replace the egg yolks with 1 tablespoon of cornstarch to thicken the base as an egg-free alternative.
Can I use non-dairy milk?
Yes, but ensure it’s a creamy variety like full-fat coconut milk or oat milk for a comparable texture.
Why do I need to temper the eggs?
Tempering prevents the eggs from scrambling by gradually increasing their temperature before combining them with the hot cream mixture.
How long can I store homemade ice cream?
It’s best enjoyed within two weeks for optimal texture and flavor, although it may last longer if stored properly.
Can I double the recipe?
Yes, but ensure your ice cream maker has the capacity to churn a larger quantity effectively.
What makes this ice cream creamy?
The combination of heavy cream, egg yolks, and slow churning creates a custard base that results in rich creaminess.
Can I use brewed coffee instead of instant?
Brewed coffee is not recommended because it adds too much liquid and can dilute the custard, affecting texture.
Conclusion
Homemade coffee ice cream offers the perfect blend of bold coffee flavor and luxurious texture in every scoop. Whether you’re savoring it solo or dressing it up with decadent add-ins, this treat is a must-try for any dessert enthusiast. Simple ingredients and a little patience yield an impressive frozen dessert you’ll turn to time and again.
Homemade Coffee Ice Cream – A Dreamy Treat!
- Total Time: 6 hours (including chilling and freezing)
- Yield: 1 quart
- Diet: Vegetarian
Description
Indulge in the rich, creamy delight of homemade coffee ice cream, a luscious treat infused with bold espresso flavor and velvety texture. Perfect for coffee lovers seeking a luxurious frozen dessert made from scratch.
Ingredients
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2 cups heavy cream
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1 cup whole milk
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3/4 cup granulated sugar
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2 tablespoons instant coffee or espresso powder
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1 teaspoon vanilla extract
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4 large egg yolks
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1/4 teaspoon salt
Instructions
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Heat the Base:
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In a saucepan over medium heat, whisk together heavy cream, milk, sugar, and instant coffee until the sugar dissolves.
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Heat until steaming but not boiling.
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Temper the Egg Yolks:
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In a bowl, whisk egg yolks. Slowly pour in 1/2 cup of the hot cream mixture, whisking constantly.
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Gradually add the yolk mixture back into the saucepan, stirring continuously.
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Thicken the Custard:
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Cook over low heat, stirring until the mixture thickens and coats the back of a spoon (about 5–7 minutes).
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Remove from heat and stir in vanilla extract and salt.
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Chill the Mixture:
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Pour through a fine-mesh sieve into a bowl.
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Cover and refrigerate for at least 4 hours or overnight.
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Churn the Ice Cream:
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Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes).
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Freeze & Serve:
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Transfer to a container and freeze for at least 2 hours before serving.
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Scoop and enjoy your rich, creamy coffee ice cream!
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Optional Add-Ins:
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Swirl in chocolate chips or caramel sauce.
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Sprinkle with crushed cookies or chopped nuts before freezing
Notes
For an even stronger coffee flavor, use espresso powder instead of instant coffee. Ensure the custard is well-chilled for the smoothest texture when churning.
- Prep Time: 15 minutes
- Cook Time: 10minutes
- Category: Dessert
- Method: Churned
- Cuisine: American
