Coffee-flavored ice cream is a delicious treat that mixes the deep, bold taste of coffee with the smooth sweetness of ice cream. Believe it or not, this creamy dessert dates back to 1869, when it first appeared as a fancy dish called coffee parfait.
Over the years, coffee ice cream has become a favorite in ice cream shops everywhere, and brands like Häagen-Dazs made it mainstream when they introduced it in 1960. Inspired by this classic dessert, I’m thrilled to share a simple recipe you can whip up right at home.
Recipe Overview
Prep Time: You’ll need just 5 minutes to get everything ready.
Freezing Time: After that, let it chill in the freezer for about 10 hours.
Servings: This recipe makes around 10 servings—perfect for sharing or treating yourself all week. Need more or less? Just adjust the ingredient amounts to fit your needs.
Difficulty Level: Easy! Even if you’re new to cooking, you can do this without any special tools—just a stand mixer will do.
What You’ll Need:
- A stand mixer with a whisk attachment (or a hand mixer works too)
- A loaf pan or any airtight container for storage
Meal Prep: You can make this ice cream ahead of time. It stays fresh in the freezer for up to a month, so it’s great for keeping on hand for parties or special treats.
Ingredients
- 1 tablespoon instant espresso powder
- 2 tablespoons hot water (at least 110°F)
- 2 cups heavy cream
- 1 can (14 ounces) sweetened condensed milk
- ½ cup mini chocolate chips (optional)
If you don’t have instant espresso, regular instant coffee works too—just know it might be a little less strong. Want a lighter version? Swap the heavy cream for half-and-half, but it won’t be as rich.
Tip: Using high-quality heavy cream and sweetened condensed milk makes a big difference in taste and texture.
Step-by-Step Instructions
Let’s get started on making this amazing coffee ice cream!
- Make the Espresso Mixture: In a bowl, mix the instant espresso powder with hot water until there are no lumps. Set it aside to cool. This is the secret to your coffee flavor!
- Whip the Cream: In your stand mixer, pour in the heavy cream. Start mixing on low to prevent splatters, then crank it up to high. You’ll want to beat it until it thickens and forms stiff peaks—this should take about 2 minutes. Aim for a light and fluffy texture.
- Mix Everything Together: Once your whipped cream is ready, gently fold in the sweetened condensed milk and the cooled espresso mixture with a spatula. Be careful not to deflate the whipped cream; we want to keep all that airiness!
- Add Chocolate Chips (Optional): If you want some extra sweetness, fold in the mini chocolate chips now.
- Freeze It All: Pour your mixture into a loaf pan or container and cover it tightly with plastic wrap. This keeps ice crystals from ruining your treat. Freeze for at least 10 hours to get that perfect, scoopable consistency.
- Serve It Up: When you’re ready to dig in, scoop the ice cream into bowls or cones. Top with chocolate sauce or whipped cream for a little extra flair!
Variations & Customization
Feeling creative? Here are some fun ways to personalize your ice cream:
- Make It Vegan: Use coconut cream in place of heavy cream and opt for dairy-free condensed milk.
- Add Some Spice: For a bit of warmth, sprinkle in some cinnamon or nutmeg.
- Upscale Your Treat: For a grown-up version, mix in a splash of coffee liqueur like Kahlua before freezing.
- Seasonal Flavors: In the fall, try adding pumpkin spice; in the summer, fresh mint adds a refreshing twist.
Serving & Storage Tips
When it’s time to serve your coffee ice cream:
- How to Serve: Scoop it into pretty bowls or waffle cones. A drizzle of chocolate sauce or some crushed nuts on top makes it look fancy!
- What to Pair It With: Enjoy with biscotti or dark chocolate cookies for a truly indulgent experience.
- Storage: Keep your leftovers tightly wrapped or in an airtight container in the freezer for up to a month.
- Scooping Tips: If the ice cream is too hard to scoop, let it sit at room temperature for about 5-10 minutes.
This homemade coffee-flavored ice cream is not only super easy to make but incredibly satisfying too! Whether you enjoy it on its own or as part of a fancy dessert spread, it’s sure to impress everyone. Happy cooking!
PrintCoffee Flavored Ice Cream
Indulge in the creamy delight of homemade coffee-flavored ice cream, enriched with the robust flavor of espresso. This easy-to-make treat is perfect for coffee lovers and can be customized with chocolate chips for an extra sweet touch.
- Prep Time: 5 minutes
- Total Time: 10 hours 5 minutes (includes freezing)
- Yield: 10 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 tablespoon instant espresso powder
- 2 tablespoons hot water (at least 110°F)
- 2 cups heavy cream
- 1 can (14 ounces) sweetened condensed milk
- ½ cup mini chocolate chips (optional)
Instructions
- In a small bowl, mix the instant espresso powder with hot water until fully dissolved. Set aside to cool.
- In the bowl of a stand mixer fitted with a whisk attachment, beat the heavy cream on low speed, gradually increasing to high, until stiff peaks form (about 2 minutes).
- Gently fold in the sweetened condensed milk and cooled espresso mixture until combined.
- If desired, fold in mini chocolate chips for added flavor and texture.
- Transfer the mixture to a loaf pan or silicone ice cream container. Wrap tightly with plastic wrap and freeze for at least 10 hours.
- Scoop and serve with your favorite toppings!
Notes
- Serving Suggestions: Enjoy your coffee ice cream in a bowl or cone, topped with whipped cream or a drizzle of chocolate sauce.
- Tips & Tricks: For best results, ensure that the heavy cream is cold before whipping. Avoid overmixing when folding in ingredients to maintain a light texture.
- Storage Instructions: Store wrapped in the freezer for up to one month. To serve, let sit at room temperature for about 5-10 minutes if too hard to scoop.