Homemade Coffee Ice Cream Recipe: Creamy & Delicious

Coffee lovers rejoice! If you enjoy the rich, bold flavors of coffee and the creamy indulgence of ice cream, this Coffee Ice Cream Recipe is perfect for you. Homemade ice cream offers a fresher, more natural taste compared to store-bought versions, and you can customize the sweetness and intensity of the coffee flavor to suit your preferences. This recipe uses real coffee and high-quality ingredients to create a creamy, smooth, and delightful frozen treat.

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Nutrition & Instructions

This coffee ice cream is made with whole milk, heavy cream, egg yolks, and freshly brewed coffee, providing a balance of creamy texture and rich taste. It’s a great dessert for hot summer days or whenever you crave a delicious homemade coffee-flavored treat.

Nutritional Information (per serving)

• Calories: 260 kcal
• Carbohydrates: 20g
• Protein: 4g
• Fat: 18g
• Saturated Fat: 10g
• Cholesterol: 120mg
• Sodium: 40mg
• Sugar: 18g
• Fiber: 0g

Recipe Details

• Prep Time: 10 minutes
• Active Time: 20 minutes
• Resting Time: 4 hours (chilling) + 4 hours (freezing)
• Total Time: 8 hours 30 minutes
• Cuisine: American, French
• Course: Dessert
• Servings: 6 servings

Equipment Needed

• Saucepan
• Mixing bowls
• Whisk
• Fine mesh strainer
• Ice cream maker
• Airtight container

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 4 large egg yolks
• 3/4 cup strongly brewed coffee (cooled)
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 tablespoon instant espresso powder (optional for a stronger flavor)

Instructions

Step 1: Prepare the Coffee Mixture

1. Brew a strong cup of coffee and let it cool to room temperature. If you want an extra coffee kick, dissolve 1 tablespoon of instant espresso powder in the coffee.
2. In a medium saucepan, heat the whole milk, heavy cream, and half of the sugar over medium heat. Stir occasionally until it is warm but not boiling.

Step 2: Temper the Egg Yolks

3. In a mixing bowl, whisk together the egg yolks and the remaining sugar until the mixture becomes pale and slightly thick.
4. Slowly pour about 1/2 cup of the hot milk mixture into the egg yolks, whisking constantly to prevent the eggs from scrambling.
5. Gradually add the tempered egg yolk mixture back into the saucepan with the rest of the milk and cream, stirring continuously.

Step 3: Cook the Custard

6. Cook the mixture over medium-low heat, stirring constantly with a wooden spoon or spatula. The custard is ready when it thickens enough to coat the back of the spoon (about 5-7 minutes). Do not let it boil.
7. Remove from heat and stir in the cooled brewed coffee, vanilla extract, and salt.
8. Pour the mixture through a fine-mesh strainer into a clean bowl to remove any cooked egg bits.

Step 4: Chill the Mixture

9. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming.
10. Refrigerate for at least 4 hours, or until thoroughly chilled.

Step 5: Churn the Ice Cream

11. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions (typically about 20-25 minutes).
12. Once the ice cream reaches a soft-serve consistency, transfer it to an airtight container.

Step 6: Freeze & Serve

13. Freeze the ice cream for at least 4 hours or until firm.
14. Scoop and enjoy your homemade Coffee Ice Cream Recipe!

Tips for the Best Coffee Ice Cream

• Use freshly brewed espresso or a dark roast coffee for a stronger flavor.
• For a more intense taste, add coffee liqueur like Kahlua or a dash of cinnamon.
• Store in an airtight container to prevent ice crystals from forming.
• Let the ice cream sit at room temperature for 5 minutes before scooping for a creamier texture.

Enjoy your homemade Coffee Ice Cream Recipe, a delightful treat for coffee lovers!

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Ashley Doyle

I am Ashley Doyle, Senior Specialist in Food & Policy at The Humane Society of the United States and editor at airfryermama.com. I am passionate about transforming our global food system by promoting delicious, climate-friendly, plant-based foods. After transitioning from law to food and public policy, I now work with major food service companies to develop plant-based initiatives and animal welfare policies. My goal is to drive institutional change to combat climate change and improve our food system.