If you’re a coffee lover who’s always dreamed of capturing that rich, bold coffee flavor in a creamy, dreamy ice cream, then this recipe is your new best friend. Imagine scooping into silky, velvety ice cream with the deep aroma of freshly brewed coffee swirling through every bite. It’s the perfect treat to cool you down while waking up your taste buds. Trust me, this homemade coffee ice cream is a total game-changer — way better than anything you’ll find in the store, and way more satisfying because you made it yourself!
Why You’ll Love Homemade Coffee Ice Cream
This recipe isn’t just about the ingredients it’s about creating moments. Whether you’re treating yourself on a sunny afternoon, impressing friends with your homemade skills, or just craving that coffee kick in a new form, this ice cream is here to please. Here’s why it’s a favorite:
Versatile: Enjoy it straight from the freezer or use it as a topping on desserts like brownies, pies, or even affogato style with an espresso shot.
Budget-Friendly: Made with simple, everyday ingredients that won’t break the bank but deliver incredible flavor.
Quick and Easy: With a few straightforward steps and no fancy equipment required (except an ice cream maker if you want that smooth texture), you’ll have a batch ready in no time.
Customizable: Add chocolate chips, nuts, or swirl in caramel or fudge for a personal twist.
Crowd-Pleasing: Perfect for coffee addicts and ice cream fans alike, it’s a guaranteed hit at parties or cozy nights in.
Ingredients in Homemade Coffee Ice Cream
Here’s what you’ll need to make this creamy delight burst with coffee goodness:
Whole Milk and Heavy Cream: The rich base that gives the ice cream its luscious texture.
Freshly Brewed Strong Coffee or Espresso: The star ingredient that infuses bold, aromatic coffee flavor.
Sugar: Sweetens and balances the coffee’s natural bitterness.
Egg Yolks: These create a smooth, custard-style ice cream that’s silky on the tongue.
Vanilla Extract: Adds a subtle warmth and rounds out the flavor beautifully.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment: If using an ice cream maker, make sure the bowl is fully frozen according to the manufacturer’s instructions. This step is crucial for achieving that perfect creamy texture.
Combine Ingredients: In a medium saucepan, gently heat the milk, cream, and brewed coffee until just simmering. Meanwhile, whisk together the egg yolks and sugar in a separate bowl until pale and thick.
Prepare Your Cooking Vessel: Slowly pour the hot coffee-cream mixture into the egg yolks while whisking constantly to temper the eggs and prevent curdling. Then, return everything to the saucepan.
Assemble the Dish: Cook the mixture over low heat, stirring constantly until it thickens enough to coat the back of a spoon. Remove from heat and stir in vanilla extract.
Cook to Perfection: Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Chill the mixture thoroughly in the fridge for at least 4 hours or overnight for best results.
Finishing Touches: Once chilled, pour the custard into your ice cream maker and churn according to the machine’s instructions until it reaches soft-serve consistency.
Serve and Enjoy: Transfer the ice cream to a container and freeze for an additional 2-3 hours to firm up. Scoop, serve, and savor every coffee-infused bite!
Nutrition Facts
Servings: 6
Calories per serving: 250
(Note: approximate values)
Preparation Time
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 4 hours 35 minutes (including chilling)
How to Serve Homemade Coffee Ice Cream
This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:
- Serve with chocolate brownies or cookies for an indulgent dessert duo.
- Drizzle with caramel or chocolate sauce for extra decadence.
- Top with crushed nuts or toffee bits for added texture.
- Make an affogato by pouring a shot of hot espresso over a scoop.
- Pair with fresh berries to balance the richness.
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
- Use freshly brewed, strong coffee or espresso for the most vibrant flavor.
- Be patient when tempering eggs to avoid scrambling them.
- Chill your custard base thoroughly before churning to ensure a smooth texture.
- If you don’t have an ice cream maker, pour the mixture into a shallow container and freeze, stirring every 30 minutes until firm.
- Store homemade ice cream in an airtight container to prevent freezer burn.
FAQ’s
- Can I use instant coffee instead of brewed coffee?
Yes, but brewed coffee or espresso gives a richer, more authentic flavor. - Is it possible to make this recipe dairy-free?
Absolutely! Substitute coconut milk and coconut cream, though texture and flavor will differ slightly. - Can I skip the egg yolks?
You can, but the ice cream won’t be as creamy and custardy—it may be icier in texture. - How long does homemade ice cream keep in the freezer?
Up to 2 weeks is best for optimal texture and flavor. - Can I add mix-ins like chocolate chips?
Definitely! Add them during the last few minutes of churning. - What if I don’t have an ice cream maker?
Freeze the mixture in a shallow dish, stirring every 30 minutes until set. - Can I use decaf coffee?
Yes, decaf works great if you want to avoid caffeine. - How do I prevent ice crystals from forming?
Make sure to churn well and store in an airtight container. - Can I make this recipe vegan?
Use plant-based milk, vegan sugar, and skip eggs or use a vegan custard substitute. - Can I add flavor variations?
Of course! Try adding cinnamon, nutmeg, or a splash of coffee liqueur.
Conclusion
Homemade Coffee Ice Cream is the ultimate treat for coffee lovers and ice cream enthusiasts alike. Rich, creamy, and bursting with robust coffee flavor, this recipe elevates a classic dessert into something truly special. Whether you’re cooling off on a warm day or looking to impress your friends with your homemade skills, this coffee ice cream is sure to become a beloved favorite. So go ahead, scoop some happiness into your bowl—you deserve it!
Print
Homemade Coffee Ice Cream
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 4 hours 30 minutes (includes chilling and freezing)
- Yield: 1 quart (about 6 servings) 1x
- Category: Dessert
- Method: Churned
- Cuisine: American
- Diet: Vegetarian
Description
Rich and creamy homemade coffee ice cream made with real brewed coffee and a smooth custard base—perfect for coffee lovers.
Ingredients
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 3/4 cup granulated sugar
- 4 large egg yolks
- 1/2 cup strong brewed coffee (cooled)
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- In a saucepan, heat the milk, cream, and half of the sugar over medium heat until hot but not boiling.
- In a separate bowl, whisk the egg yolks with the remaining sugar until pale and creamy.
- Slowly pour the hot milk mixture into the egg yolks, whisking constantly to temper the eggs.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (around 170°F or 77°C).
- Remove from heat and stir in the brewed coffee, vanilla extract, and a pinch of salt.
- Strain the mixture through a fine-mesh sieve into a clean bowl and let it cool to room temperature.
- Cover and refrigerate for at least 4 hours or overnight until completely chilled.
- Churn the mixture in an ice cream maker according to the manufacturer’s instructions.
- Transfer to a container and freeze for 2–4 hours until firm.
Notes
- Use espresso for a stronger coffee flavor.
- If you don’t have an ice cream maker, pour the chilled mixture into a container and freeze, stirring every 30 minutes until set.
- For added texture, fold in chocolate chips or crushed cookies before freezing.
Nutrition
- Serving Size: 1/2 cup
- Calories: 260
- Sugar: 22g
- Sodium: 60mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 130mg