Desserts,  Recipes

Coffee Ice Cream

Coffee Ice Cream
Coffee Ice Cream

I know, another ice cream recipe, so soon after the Strawberry Ice Cream? Yes, but it’s summer and there will be plenty of time for cakes, pies and cookies come fall and winter. In summer, all I want is cold and creamy ice cream. Coffee ice cream is one of my favorite flavors and echos how I drink the hot stuff, light and sweet. I tend to like my ice cream plain (it’s a textural thing), but if you like mix-ins, chopped dark chocolate, toffee pieces, fleur de sel praline, or chocolate-covered coffee beans would be a natural fit.

Homemade Coffee Ice Cream Recipe

Coffee Ice Cream

Recipe for how to make a rich and creamy coffee ice cream.
Prep Time20 minutes
Cook Time23 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: ice cream
Servings: 1 quart


  • 2 cups heavy cream
  • 1 cup whole milk or 1/3 cup half and half, 2/3 cup lowfat milk
  • 3/4 cup sugar
  • 5 each egg yolks
  • 1 tsp vanilla extract
  • 2 tsp instant espresso* I use Medaglia d'Oro
  • 1 tsp ground fresh coffee for color and visual texture


  • Whisk together the egg yolks and half of the sugar in a medium sized bowl.
  • Combine the other half of the sugar with the milk and cream in a heavy bottomed sauce pan and heat until just below a simmer. Whisk in the instant coffee until it is dissolved.
  • Take about a cup of the hot cream/milk mixture and whisk it into the bowl with the eggs to temper them. Whisk the egg/milk mixture back into the pot with the cream and cook over a low heat until thickened. You are making custard. Do not let it boil or you will have scrambled eggs in your cream!
  • When thick (about 5 minutes), remove from the heat pour though a fine mesh strainer into a bowl set over ice water. This stops the cooking process and helps the custard cool quickly. Whisk in the vanilla once cool. Chill in the refrigerator until very cold.
  • Freeze according to your ice cream maker's instructions and at the end mix in 1 tsp of finely ground coffee.

How to make Coffee Ice Cream

*If you’re wondering why I used instant espresso (Medaglia d’Oro) instead of fresh coffee it’s because I like the way it dissolves completely. I didn’t want to add in brewed coffee because I thought the liquid would change the texture of the ice cream. I’ve seen recipes that infuse the cream with coffee beans but have not tried it.  Also, a tiny jar of this goes a long way and is great when you want to put a coffee flavor in chocolate baked goods, like this salted caramel chocolate cake.

I use this Cuisinart 1.5 Quart Ice Cream Maker Ice Cream Machine (Amazon affiliate link). It works very well and I even keep the empty bowl in my freezer so I can make ice cream at a moment’s notice.


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