Coffee Ice Cream

I created this Coffee Ice Cream to deliver rich coffee flavor in a creamy, indulgent frozen treat. It’s a silky custard infused with espresso, perfect for coffee lovers seeking a luxurious dessert.

Why You’ll Love This Recipe

I adore the deep, aromatic coffee notes balanced by smooth custard sweetness. It tastes like your favorite coffee shop in scoop form—rich, refreshing, and endlessly satisfying, especially on warm days or after dinner.

Ingredients

(Here’s a tip: check the recipe card below for full, precise measurements)

For the custard base (makes ~1 quart):

• 1 cup (240 ml) whole milk

• 2 cups (480 ml) heavy cream

• ¾ cup (150 g) granulated sugar

• ¼ tsp salt

• 4 large egg yolks

• 1 tbsp vanilla extract (optional)

• ⅔ cup (160 ml) strong brewed coffee or espresso, chilled

• Optional: 2 tbsp coffee liqueur or espresso powder dissolved in 1 tbsp water for intensified taste

Directions

1. In a medium saucepan, combine milk, cream, sugar, and salt. Heat over medium heat, whisking occasionally, just until the mixture steams and tiny bubbles appear at the edges (don’t let it boil).

2. Meanwhile, whisk the egg yolks in a heatproof bowl until smooth and slightly lighter in color.

3. Slowly pour about ½ cup of the hot cream mixture into the yolks while whisking continuously (this is called tempering), then gradually whisk the yolk mixture back into the saucepan.

4. Cook over medium-low heat, stirring constantly, until the custard thickens enough to coat the back of a metal spoon (about 170–175 °F or 77–80 °C). It should not boil.

5. Remove from heat. Whisk in the chilled coffee (and coffee liqueur or dissolved espresso if using), and vanilla extract. Mix until smooth.

6. Pour the custard into a bowl and let it cool to room temperature. Then cover and refrigerate for at least 4 hours, preferably overnight, so it fully chills.

7. Once chilled, churn in your ice cream maker following the manufacturer’s instructions until it reaches soft-serve consistency (~20–25 minutes).

8. Transfer to a freezer-safe container and smooth the top. Freeze uncovered for about 4 hours or until firm enough to scoop cleanly.

Servings and Timing

• Makes about 1 quart and serves 6–8 people

• Active prep time: ~30–45 minutes (chill and churn time included)

• Freeze time: minimum 4 hours

• Total time: roughly 5 hours, with most of that as inactive chill time

Variations

• Mocha twist: swirl melted chocolate into the base before freezing.

• Crunch factor: fold in chopped chocolate or chocolate-covered espresso beans during churning.

• Dairy-free version: substitute coconut milk and coconut cream; replace egg yolks with cornstarch slurry or gelatin alternative.

• Intense brew: dissolve 1 tsp espresso powder in the hot milk mixture for deeper flavor.

Storage

Store ice cream in an airtight container in the freezer for up to 2 weeks. For the best scoopability, let it rest at room temperature for 5–10 minutes before serving.

FAQs

Can I use instant coffee instead of brewed?

Yes. I dissolve 1–2 tsp of instant coffee or espresso powder in a small amount of water and stir it into the custard.

Can I skip the eggs for a no-cook version?

Yes—I often use sweetened condensed milk and heavy cream, whisking in cooled coffee. Once thick and well-chilled, I freeze and stir occasionally until set.

How strong will the coffee flavor be?

The flavor is noticeable but not overpowering. I adjust intensity by using strong brew or adding a bit more coffee.

Do I need an ice cream maker?

While a machine gives the best texture, I’ve made it by freezing in a shallow container and stirring vigorously every 30 minutes to break up ice crystals.

Is this better on the first day or later?

It’s best on the day or next day—flavors mellow slightly over time, but the texture stays rich if frozen properly.

Conclusion

I love making Coffee Ice Cream when I want a dessert that’s equal parts creamy, aromatic, and energizing. With its luxurious texture and robust coffee flavor, it’s a perfect finish to a meal or a cool treat for any coffee moment.

Coffee Ice Cream

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This Coffee Ice Cream is a rich, creamy custard dessert infused with bold espresso flavor, perfect for coffee lovers craving a luxurious frozen treat.

• Author: Sarah
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 5 hours
• Yield: 1 quart (serves 6–8)
• Category: Dessert
• Method: Churned
• Cuisine: American
• Diet: Vegetarian

Ingredients

1 cup (240 ml) whole milk

2 cups (480 ml) heavy cream

¾ cup (150 g) granulated sugar

¼ tsp salt

4 large egg yolks

1 tbsp vanilla extract (optional)

⅔ cup (160 ml) strong brewed coffee or espresso, chilled

Optional: 2 tbsp coffee liqueur or espresso powder dissolved in 1 tbsp water

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Instructions

1. In a medium saucepan, combine milk, cream, sugar, and salt. Heat over medium heat until steaming and tiny bubbles form at the edges, without boiling.
2. Whisk egg yolks in a heatproof bowl until smooth and slightly lighter in color.
3. Slowly pour ½ cup of the hot cream mixture into the yolks while whisking (tempering), then return the yolk mixture to the saucepan.
4. Cook over medium-low heat, stirring constantly, until the custard thickens to coat the back of a spoon (170–175 °F or 77–80 °C).
5. Remove from heat. Whisk in chilled coffee, optional coffee liqueur or espresso, and vanilla extract until smooth.
6. Pour into a bowl and cool to room temperature. Cover and refrigerate for at least 4 hours or overnight.
7. Churn the chilled mixture in an ice cream maker until soft-serve consistency (about 20–25 minutes).
8. Transfer to a freezer-safe container and freeze uncovered for about 4 hours until firm.

Notes

For a mocha twist, swirl melted chocolate into the base before freezing.

Add texture with chopped chocolate or espresso beans during churning.

Dairy-free version: use coconut milk/cream and egg alternatives.

Dissolve espresso powder in hot milk for a stronger coffee flavor.

Let ice cream sit at room temperature for 5–10 minutes before scooping.

Nutrition

• Serving Size: 1/2 cup
• Calories: 270
• Sugar: 20g
• Sodium: 75mg
• Fat: 20g
• Saturated Fat: 12g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 0g
• Protein: 4g
• Cholesterol: 120mg