Few desserts capture the bold, smooth, and slightly bitter charm of coffee like a rich scoop of Homemade Coffee Ice Cream. Whether you’re a morning coffee devotee or simply crave the flavor of espresso in frozen form, this recipe brings together the perfect blend of creaminess and caffeine.
The beauty of homemade coffee ice cream lies in its ability to offer a gourmet-quality treat using real ingredients. It’s deeply flavorful, luxuriously smooth, and has just the right level of sweetness to balance the strength of the coffee.
Made with a custard base of cream, milk, egg yolks, and sugar—this recipe is elevated with both brewed espresso and instant coffee granules to give it a roasted flavor that lingers deliciously on your tongue.
Whether you’re looking to impress guests or indulge in a solo dessert moment, this recipe is the ultimate treat for coffee lovers. Let’s dive into making this delicious frozen delight from scratch.
Ingredients
-
2 cups heavy cream
-
1 cup whole milk
-
¾ cup granulated sugar
-
4 large egg yolks
-
¼ cup espresso or strong brewed coffee (cooled)
-
1 tablespoon instant coffee granules
-
1 teaspoon vanilla extract
-
¼ teaspoon salt
Optional for variation:
-
½ cup mini chocolate chips or crushed chocolate-covered espresso beans
-
1 tablespoon coffee liqueur (for a boozy twist and softer texture)
Preparation
Preparation:
Make the Custard Base
Step 1: Heat the milk and cream
In a medium saucepan over medium heat, combine the 2 cups of heavy cream and 1 cup of whole milk. Stir gently until the mixture begins to steam and tiny bubbles form around the edges, but do not let it boil.
Step 2: Whisk the egg yolks and sugar
In a separate bowl, whisk together the 4 large egg yolks and ¾ cup granulated sugar until the mixture becomes thick and pale. This will take 2–3 minutes by hand or 1 minute using an electric hand mixer.
Step 3: Temper the eggs
Gradually pour about 1 cup of the hot milk mixture into the egg yolks while constantly whisking. Once combined, pour the tempered egg mixture back into the saucepan with the rest of the milk and cream.
Cook and Flavor the Custard
Step 4: Cook the custard
Place the saucepan back over medium heat. Stir constantly with a wooden spoon or silicone spatula until the mixture thickens enough to coat the back of the spoon—about 5–7 minutes. Do not let it boil. Remove from heat once thickened.
Step 5: Add coffee and flavorings
Stir in the ¼ cup of cooled espresso or strong coffee, 1 tablespoon of instant coffee granules, 1 teaspoon of vanilla extract, and ¼ teaspoon of salt. Stir until the instant coffee is fully dissolved and everything is well incorporated.
Chill, Churn, and Freeze
Step 6: Chill the base
Pour the custard through a fine-mesh sieve into a clean bowl to remove any curdled bits. Cover the surface with plastic wrap, pressing it directly onto the custard to prevent a skin from forming. Refrigerate for at least 4 hours, preferably overnight.
Step 7: Churn the ice cream
Once chilled, pour the custard into your ice cream maker and churn according to the manufacturer’s instructions (usually 20–30 minutes). If using chocolate chips or espresso beans, add them in the last 5 minutes of churning.
Step 8: Freeze until firm
Transfer the churned ice cream into an airtight container. Press plastic wrap or parchment directly onto the surface and freeze for at least 4 hours before serving.
Variation
There are many delicious ways to customize your coffee ice cream:
-
Mocha Swirl: Drizzle in melted dark chocolate during the last minutes of churning.
-
Boozy Coffee: Add 1 tablespoon of coffee liqueur such as Kahlúa for flavor and a softer texture.
-
Chocolate Espresso Chip: Add mini chocolate chips or espresso beans for crunch.
-
Caramel Infusion: Swirl in homemade or store-bought caramel after churning.
-
Vegan Option: Use coconut milk and plant-based cream, and substitute egg yolks with cornstarch slurry.
COOKING Note
-
Do not boil the custard—overheating can cause it to curdle.
-
A thermometer helps: the custard should reach around 170°F (77°C).
-
For a deeper coffee flavor, increase the instant coffee to 1½ tablespoons.
-
Straining the mixture is key for ultra-smooth texture.
-
You can cool the mixture faster by placing the bowl over an ice bath.
Tips
-
Always chill your custard base thoroughly before churning for best texture.
-
Using both brewed espresso and instant coffee deepens the flavor complexity.
-
For easier scooping, let the ice cream sit at room temperature for 5 minutes before serving.
-
If you don’t have an ice cream maker, freeze the custard in a shallow dish and stir every 30 minutes for 3 hours to break up ice crystals.
-
Store in a tightly sealed container to prevent absorption of freezer odors.
Prep Time: 25 minutes
Cooking Time: 10 minutes
Total Time: 35 minutes (plus chilling and freezing time)
Nutritional Information (per serving, approx. 8 servings)
-
Calories: 290
-
Protein: 4g
-
Fat: 21g
-
Carbohydrates: 22g
-
Sugar: 20g
-
Sodium: 65mg
Note: Values are approximate and depend on ingredient brands and variations.
FAQs
Can I make this recipe without an ice cream maker?
Yes! You can freeze the custard in a metal loaf pan and stir every 30 minutes for 2–3 hours until smooth and creamy.
Can I use decaf coffee?
Absolutely. Use decaf espresso or brewed coffee if you want to avoid caffeine but still enjoy the flavor.
What’s the purpose of using both espresso and instant coffee?
Espresso gives a real brewed depth, while instant coffee adds punchy, roasted intensity. Together, they make the flavor more complex.
How long does homemade coffee ice cream last?
Stored properly in an airtight container, it will last up to 2 weeks. For best flavor and texture, consume within the first 5–7 days.
Can I skip the egg yolks?
You can, but the texture will be less creamy. For an eggless version, use 1 tablespoon cornstarch as a thickener instead.
Conclusion
Homemade Coffee Ice Cream is a luxurious treat that brings the deep aroma and satisfying taste of your favorite brew into a creamy, frozen dessert. It’s the perfect combination of comfort and indulgence—ideal for dinner parties, midday cravings, or just to keep stocked in your freezer for moments when only a spoonful of something caffeinated and sweet will do. Making it from scratch allows you to control the flavor intensity, sweetness, and ingredients—no preservatives or artificial additives needed. Whether you serve it in a classic cone, as a dessert topping, or alongside a warm brownie, this ice cream is sure to wow anyone who takes a bite. Once you try it, you’ll never go back to store-bought coffee ice cream again.
Print
Homemade Coffee Ice Cream Recipe
- Total Time: 35 min
Ingredients
Ingredients
-
2 cups heavy cream
-
1 cup whole milk
-
¾ cup granulated sugar
-
4 large egg yolks
-
¼ cup espresso or strong brewed coffee (cooled)
-
1 tablespoon instant coffee granules
-
1 teaspoon vanilla extract
-
¼ teaspoon salt
Optional for variation:
-
½ cup mini chocolate chips or crushed chocolate-covered espresso beans
-
1 tablespoon coffee liqueur (for a boozy twist and softer texture)
Instructions
Step 1: Heat the milk and cream
In a medium saucepan over medium heat, combine the 2 cups of heavy cream and 1 cup of whole milk. Stir gently until the mixture begins to steam and tiny bubbles form around the edges, but do not let it boil.
Step 2: Whisk the egg yolks and sugar
In a separate bowl, whisk together the 4 large egg yolks and ¾ cup granulated sugar until the mixture becomes thick and pale. This will take 2–3 minutes by hand or 1 minute using an electric hand mixer.
Step 3: Temper the eggs
To prevent scrambling, you need to slowly add hot liquid to the egg mixture. Gradually pour about 1 cup of the hot milk mixture into the egg yolks while constantly whisking. Once combined, pour the tempered egg mixture back into the saucepan with the rest of the milk and cream.
Step 4: Cook the custard
Place the saucepan back over medium heat. Stir constantly with a wooden spoon or silicone spatula until the mixture thickens enough to coat the back of the spoon—about 5–7 minutes. Do not let it boil. Remove from heat immediately once thickened.
Step 5: Add coffee and flavorings
Stir in the ¼ cup of cooled espresso or strong coffee, 1 tablespoon of instant coffee granules, 1 teaspoon of vanilla extract, and ¼ teaspoon of salt. Stir until the instant coffee is fully dissolved and everything is well incorporated.
Step 6: Chill the base
Pour the custard through a fine-mesh sieve into a clean bowl to remove any curdled bits. Cover the surface with plastic wrap, pressing it directly onto the custard to prevent a skin from forming. Refrigerate for at least 4 hours, preferably overnight, until completely cold.
Step 7: Churn the ice cream
Once chilled, pour the custard into your ice cream maker and churn according to the manufacturer’s instructions. This usually takes 20–30 minutes. The mixture should become thick and creamy. If using chocolate chips or crushed espresso beans, add them in the last 5 minutes of churning.
Step 8: Freeze until firm
Transfer the churned ice cream into an airtight container. Press plastic wrap or parchment directly onto the surface to prevent ice crystals. Freeze for at least 4 hours before serving.
Notes
-
Do not boil the custard—overheating can cause it to curdle.
-
A thermometer helps: the custard should reach around 170°F (77°C).
-
For a deeper coffee flavor, increase the instant coffee to 1½ tablespoons.
-
Straining the mixture is key for ultra-smooth texture.
-
You can cool the mixture faster by placing the bowl over an ice bath.
- Prep Time: 25 min
- Cook Time: 10 min
Nutrition
- Calories: 290
- Sugar: 20 g
- Sodium: 65 mg
- Fat: 21 g
- Carbohydrates: 22 g
- Protein: 4 g