Why You’ll Love This Recipe

This homemade coffee ice cream brings together the best of both worlds: the refreshing coldness of ice cream and the deep, bold flavor of coffee. Made with simple ingredients, you get to control the level of sweetness and coffee intensity. The ice cream has a rich, creamy texture and is perfect for a hot summer day or when you’re simply in the mood for a decadent dessert. Plus, it’s homemade, which makes it even more special!

Ingredients

2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
1 tablespoon instant coffee granules (or espresso powder)
4 large egg yolks
1 teaspoon vanilla extract
Pinch of salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a medium saucepan, combine the heavy cream, whole milk, sugar, and instant coffee. Heat the mixture over medium heat, stirring occasionally, until it’s hot but not boiling. Remove from heat once the coffee is fully dissolved and the mixture is smooth.
In a separate bowl, whisk together the egg yolks. Gradually pour a small amount of the hot milk mixture into the egg yolks while whisking constantly. This helps temper the eggs, preventing them from curdling.
Slowly pour the egg yolk mixture back into the saucepan with the remaining milk mixture. Return the pan to low heat and cook, stirring constantly, until the mixture thickens and coats the back of a spoon. This should take about 5-7 minutes.
Remove the custard from heat and strain it through a fine mesh sieve into a clean bowl to remove any cooked egg bits.
Stir in the vanilla extract and a pinch of salt. Allow the custard to cool to room temperature, then refrigerate for at least 4 hours or overnight.
Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions.
Transfer the ice cream to an airtight container and freeze for at least 4 hours before serving.

Servings and Timing

Servings: About 6-8 servings
Total time: Approximately 6-8 hours (including chilling and freezing time)

Variations

Chocolate Coffee Ice Cream: Add a few tablespoons of cocoa powder or chopped dark chocolate to the mixture for a delicious chocolate twist.
Coffee with Nuts: Add chopped toasted almonds or hazelnuts during the churning process for some added texture and flavor.
Vegan Version: Use coconut milk and a plant-based cream substitute, and replace the eggs with cornstarch or a vegan egg alternative.
Decaf Coffee Ice Cream: Use decaffeinated coffee granules for a late-night treat without the caffeine.

Storage/Reheating

Storage: Store homemade coffee ice cream in an airtight container in the freezer for up to 2 weeks for the best quality. After this, it may start to lose its smooth texture.
Reheating: If your ice cream becomes too hard in the freezer, let it sit at room temperature for a few minutes before scooping to soften it up.

FAQs

1. Can I make coffee ice cream without an ice cream maker?

Yes, you can! You can freeze the mixture in a shallow dish, and every 30 minutes, stir it with a fork to break up the ice crystals until it reaches a creamy consistency.

2. Can I use brewed coffee instead of instant coffee granules?

Yes, brewed coffee works well! Just use about 1/2 cup of strong coffee and reduce the amount of milk slightly to account for the liquid.

3. How do I get the best coffee flavor in the ice cream?

Make sure the coffee is fully dissolved in the milk mixture. Using high-quality coffee or espresso powder will give the ice cream a richer, more intense flavor.

4. Can I make this recipe without eggs?

Yes, you can use a custard-free method by combining the cream and milk with the coffee and sugar. It may not be as rich, but it will still taste great.

5. How long do I need to chill the ice cream mixture before churning?

Chill the mixture for at least 4 hours or overnight to ensure it’s fully chilled and ready for churning.

6. Can I add alcohol to this recipe?

Yes, adding a tablespoon of coffee liqueur (like Kahlúa) can enhance the flavor and texture of the ice cream while preventing it from freezing too hard.

7. What if I don’t have a fine mesh sieve?

If you don’t have a sieve, you can use a cheesecloth or even a regular strainer to strain out any cooked egg bits from the custard.

8. How can I make my ice cream smoother?

Make sure to properly temper the eggs and cook the custard over low heat to avoid curdling. Straining the mixture helps remove any bits for a smoother texture.

9. Can I make this recipe without sugar?

You can substitute sugar with a natural sweetener like honey or maple syrup, but keep in mind it might slightly change the flavor and texture.

10. How can I prevent ice crystals in my homemade ice cream?

Stir the ice cream every 30 minutes while freezing it if you’re not using an ice cream maker. This helps prevent large ice crystals from forming.

Conclusion

Homemade coffee ice cream is a decadent, coffee-infused treat that’s both creamy and satisfying. With a few simple ingredients and a little patience, you can create a rich and flavorful dessert that rivals any store-bought version. Whether you enjoy it on its own, paired with desserts, or as a base for fun variations, this ice cream will quickly become a favorite go-to dessert.