Coffee ice cream—a dreamy mix of two favorites: the kick of coffee and the creamy magic of ice cream. Did you know it’s been around since the 19th century? Back then, people were already blending coffee into desserts like parfaits and ice creams. Fast forward to today, and it’s a go-to treat for coffee lovers everywhere.
Want to make your own? Whether it’s for National Coffee Ice Cream Day or just because (do we need a reason?), I’ve got you covered. This step-by-step guide will help you whip up a rich, smooth, and totally satisfying batch of coffee ice cream at home.
The Basics
How long will this take?
You’re looking at about 40 minutes of active work. But heads up—you’ll need extra time for chilling and freezing.
How much will it make?
Around 1 quart, or enough for 6–8 servings. Want more? Just double the recipe. Feeding fewer people? Halve it.
How hard is it?
It’s somewhere in the middle. Nothing too tricky, but you’ll need to keep an eye on the custard consistency and learn how to temper eggs (trust me, it’s easier than it sounds).
What do you need?
- Ice cream maker (or try the no-churn method with some elbow grease)
- Mixing bowls
- A fine-mesh sieve
- A saucepan
- A digital thermometer (optional, but helpful)
- Airtight containers
Pro tip: You can make the custard base a day ahead and keep it in the fridge until you’re ready to churn.
What You’ll Need
Here’s the full lineup:
- 3 large eggs
- 2 large egg yolks
- 1½ cups granulated sugar
- 2 tablespoons instant coffee or espresso powder
- 2 cups heavy whipping cream
- 2 cups half-and-half
- 2 tablespoons pure vanilla extract
Don’t have everything? No sweat.
- Instant coffee: Swap it for finely ground espresso beans or brewed coffee (just use a bit less liquid elsewhere). Decaf works if you’re cutting caffeine!
- Half-and-half: Can’t find it? Combine equal parts whole milk and cream. Same thing.
- Granulated sugar: Want a richer flavor? Sub in brown sugar.
And here’s a quick tip: Use fresh, high-quality ingredients. Seriously, it makes a difference.
Let’s Get Cooking
Step 1: Make the Custard Base
In a bowl, whisk together the eggs, yolks, sugar, and coffee powder until smooth. This is going to be your ice cream’s flavor-packed backbone.
Meanwhile, heat your cream and half-and-half in a saucepan over medium heat. Don’t let it boil—just steam it gently while stirring to avoid scorching.
Step 2: Temper the Eggs
Here comes the fancy-sounding part: tempering. Slowly pour about a cup of the hot cream into your egg mixture while whisking like crazy. This warms it up without scrambling the eggs. Then, pour the now-tempered egg mix back into the saucepan.
Step 3: Thicken the Custard
Keep cooking the custard over medium-low heat, stirring constantly (especially around the edges of the pan). It’s ready when it thickens and coats the back of a spoon. Not sure? Use a thermometer—170°F is perfect.
Stir in the vanilla, then strain the whole thing through a sieve to catch any cooked egg bits.
Step 4: Cool It Down
Set your bowl of custard in an ice bath to cool it down quickly. Once it’s room temp, cover it with plastic wrap (press it onto the surface to prevent a skin) and pop it in the fridge for at least 2 hours—overnight is even better.
Step 5: Churn It
Pour the chilled custard into your ice cream maker and churn according to the instructions. It’ll take about 20–30 minutes to reach soft-serve consistency.
No ice cream maker? No worries! Pour the custard into a container, stick it in the freezer, and whisk it every 30 minutes for a couple of hours until it’s creamy.
Step 6: Freeze to Perfection
Transfer the churned ice cream to an airtight container and freeze it for at least 4 hours before serving.
Make It Your Own
Here are some fun ways to jazz up your coffee ice cream:
- Vegan version: Use coconut or almond milk for the base and plant-based creamers. Replace eggs with cornstarch or arrowroot as a thickener.
- Add spices: A pinch of cinnamon or cardamom will give it a warm, aromatic kick.
- Get fancy: Swirl in caramel sauce or a ribbon of chocolate ganache before freezing for a gourmet vibe.
Serving and Storing Tips
- How to serve: Scoop it into bowls or cones, then top with chocolate shavings, crushed nuts, or whipped cream. Want to be extra? Pour a shot of hot espresso over the top for homemade affogato.
- What to pair it with: Shortbread cookies, brownies, or biscotti are all winners.
- How to store it: Keep your ice cream in an airtight container in the freezer for up to two weeks. To avoid those annoying ice crystals, press plastic wrap directly onto the surface before sealing.
And there you have it—decadent, creamy coffee ice cream made right in your own kitchen. Whether you’re sharing it with friends and family or keeping it all to yourself (no judgment), you’ll love every bold and icy bite!
PrintCoffee Ice Cream
This homemade coffee ice cream is a rich, velvety treat that combines the bold flavor of coffee with the smoothness of a custard-based ice cream. Perfect for coffee enthusiasts, this recipe is a delightful way to enjoy your favorite beverage in frozen form.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes (plus chilling and freezing time)
- Yield: 6-8 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 3 large eggs
- 2 large egg yolks
- 1½ cups granulated sugar
- 2 tablespoons instant coffee (or espresso powder)
- 2 cups heavy whipping cream
- 2 cups half-and-half
- 2 tablespoons pure vanilla extract
Substitutions:
- Use decaf instant coffee for a caffeine-free version.
- Replace half-and-half with equal parts whole milk and heavy cream if needed.
Instructions
- Whisk the Base: In a medium bowl, whisk together eggs, egg yolks, sugar, and instant coffee until smooth and well combined.
- Heat the Cream Mixture: In a large saucepan, gently heat the heavy cream and half-and-half over medium-low heat until steaming but not boiling. Stir occasionally to prevent scorching.
- Temper the Eggs: Slowly pour 1 cup of the hot cream mixture into the egg mixture while whisking constantly to temper the eggs. Then, gradually add the tempered egg mixture back into the saucepan while stirring continuously.
- Thicken the Custard: Cook over medium-low heat, stirring constantly (especially along the edges), until the mixture thickens and reaches about 170°F on a digital thermometer. It should coat the back of a spoon—when you run your finger through it, the line should stay intact.
- Cool and Strain: Remove from heat and stir in vanilla extract. Strain through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Place the bowl in an ice bath to cool to room temperature, then cover with plastic wrap (pressed directly onto the surface to prevent skin formation) and refrigerate for at least 2–3 hours or overnight.
- Churn and Freeze: Pour the chilled mixture into an ice cream maker and churn according to manufacturer instructions until it reaches soft-serve consistency (about 20–30 minutes). Transfer to an airtight container and freeze for at least 4 hours or until firm.
Notes
Serving Suggestions:
Serve in bowls or cones, garnished with chocolate shavings, whipped cream, or crushed nuts for added indulgence. Pair with biscotti or warm brownies for an extra treat.
Tips & Tricks:
- Temper eggs carefully to avoid scrambling; whisk constantly while adding hot liquid.
- For a smoother texture, ensure all ingredients are at room temperature before starting.
- Use high-quality instant coffee or espresso powder for bold flavor.
Storage & Reheating:
Store in an airtight container in the freezer for up to two weeks. To serve, let sit at room temperature for 5 minutes to soften slightly for easier scooping.
