Indulge in creamy, café-inspired bliss with this Homemade Coffee Ice Cream Recipe. Each luscious spoonful is swirled with rich espresso flavor and the perfect balance of sweetness, all cradled in a custard base that ensures divine texture and unforgettable taste. If you’re a coffee lover, this is the treat you didn’t know you were missing! Whether enjoyed solo, tucked under chocolate sauce, or garnished with crunchy biscotti, this homemade delight is destined to become your new freezer obsession.

Homemade Coffee Ice Cream Recipe - Recipe Image

Ingredients You’ll Need

A handful of key ingredients are all it takes to craft a Homemade Coffee Ice Cream Recipe that tastes like a barista made dessert just for you. Each addition is essential to build the creamy texture, bold coffee flavor, and irresistible richness that sets this ice cream apart.

Whole Milk: Provides richness and forms the base of your custard, ensuring a creamy-but-not-heavy foundation.
Heavy Cream: The secret to ultra-smooth, luxurious scoops and the signature dense texture of homemade ice cream.
Granulated Sugar: Sweetens the ice cream just right, while also helping prevent iciness.
Large Egg Yolks: Give the custard its silkiness and body for a super-satisfying mouthfeel.
Instant Espresso Powder (or Strong Instant Coffee): Instantly infuses deep, aromatic coffee flavor—taste and adjust to your preference!
Vanilla Extract: Rounds out the sharpness of the coffee and adds a cozy undertone.
Pinch of Salt: Balances flavors and enhances the richness—don’t skip it, even in sweets!

How to Make Homemade Coffee Ice Cream Recipe

Step 1: Heat the Dairy and Coffee

Begin by adding the whole milk, heavy cream, and instant espresso powder to a medium saucepan. Warm this trio over medium heat, whisking occasionally, until the mixture is hot and the coffee dissolves. Keep a close eye: you want it steaming, but not boiling. This step melds your base with delicious coffee flavor right from the start.

Step 2: Whisk Egg Yolks and Sugar

In a separate medium bowl, combine the egg yolks and granulated sugar. Vigorously whisk them until the texture turns pale and creamy—this introduces air for silkiness and ensures the sugar is well incorporated, setting up your custard for the perfect scoop.

Step 3: Temper the Egg Mixture

Pour about 1/2 cup of the hot cream mixture slowly into the egg and sugar blend, whisking constantly to temper the yolks. This gentle introduction of heat prevents your eggs from scrambling, guaranteeing a cohesive, unctuous custard instead of coffee-flavored scrambled eggs.

Step 4: Thicken the Custard

Pour the tempered egg mixture back into the saucepan with the remaining dairy. Stir constantly over low heat with a wooden spoon or spatula, making sure the mixture never boils. Watch for the classic sign that your custard is ready: it thickens and coats the back of your spoon, or hits 170 to 175 degrees Fahrenheit if you’re using a thermometer.

Step 5: Flavor and Strain

Take the saucepan off the heat right away. Stir in the vanilla extract and pinch of salt. For an ultra-smooth Homemade Coffee Ice Cream Recipe, strain the custard through a fine mesh sieve into a clean bowl—this catches any lumps and guarantees a flawless texture.

Step 6: Chill the Custard

Allow your custard to cool to room temperature (about 30 minutes), then cover and refrigerate for at least 4 hours or, even better, overnight. Chilling completely helps intensify the coffee flavor and makes your mixture churn up thick and creamy once it hits the ice cream maker.

Step 7: Churn and Freeze

Pour the thoroughly chilled custard into your ice cream maker and churn according to the manufacturer’s instructions (usually 20 to 25 minutes). When it looks thick and softly set, transfer your Homemade Coffee Ice Cream Recipe to a lidded container. Freeze for at least 4 to 6 hours to firm up before scooping.

How to Serve Homemade Coffee Ice Cream Recipe

Garnishes

The right garnish transforms every scoop into a dessert masterpiece. Try finishing with chocolate shavings, a sprinkle of cinnamon, or a dollop of whipped cream. For a fun twist, toss on crushed espresso beans or biscotti pieces—the crunch and aroma send this Homemade Coffee Ice Cream Recipe over the top.

Side Dishes

Pair this ice cream with crisp almond cookies, buttery shortbread, or a warm brownie for a glorious contrast of temperature and texture. For a lighter touch, a simple bowl of mixed berries works beautifully with the robust coffee notes.

Creative Ways to Present

Serve affogato-style by pouring a shot of hot espresso over a scoop for double-coffee decadence, or stack scoops between chocolate cookies for indulgent ice cream sandwiches. Hosting brunch? Offer mini scoops beside pancakes or waffles for an unexpected treat guests will rave about.

Make Ahead and Storage

Storing Leftovers

To keep leftovers at peak flavor and texture, transfer the ice cream to an airtight, freezer-safe container immediately after churning. Press a layer of wax paper or plastic wrap directly onto the surface before sealing the lid—this helps prevent freezer burn and keeps your Homemade Coffee Ice Cream Recipe smooth for days.

Freezing

Your homemade ice cream will stay delightful in the freezer for up to two weeks. For best results, store it at the back of the freezer where temperature is most stable. Just remember: homemade versions freeze firmer than store-bought, so let your ice cream sit out for a few minutes to soften before scooping.

Reheating

While reheating doesn’t apply to ice cream the way it does with soups or casseroles, you can revive the scoopability of a too-frozen batch! Let the container sit at room temperature for about 10 minutes, or dip your ice cream scoop in hot water to make serving a breeze.

FAQs

Can I make this Homemade Coffee Ice Cream Recipe without an ice cream maker?

Yes! After chilling the custard, pour it into a shallow dish and freeze. Stir vigorously every 30 minutes for 2 to 3 hours to break up any ice crystals. While the texture may be less creamy than churned, the flavor will still shine.

What’s the best way to intensify the coffee flavor?

If you crave even more coffee kick, simply increase the instant espresso powder up to 3 tablespoons, or stir in a shot of brewed espresso (reduce the milk slightly to compensate for extra liquid).

Can I add mix-ins to this ice cream?

Absolutely! Fold in chocolate chunks, chopped nuts, crushed toffee, or even cookie pieces right after churning. These add-ins bring exciting crunch or pops of flavor to every bite.

Is it possible to use decaf coffee?

Certainly. Swap the regular instant espresso for a good-quality decaf variety—your Homemade Coffee Ice Cream Recipe will taste just as delicious, with all of the flavor and none of the caffeine buzz.

How long should I chill the custard before churning?

Chilling the custard for a minimum of four hours is key to developing flavor and getting a perfect churn. Overnight is ideal if you can wait; well-chilled custard always yields the creamiest results.

Final Thoughts

Coffee lovers, this is the moment to treat yourself! Dive into the Homemade Coffee Ice Cream Recipe and marvel at just how easy and rewarding it is to make ice cream at home. Share it with friends, give it your own twist, and don’t be surprised if everyone asks for seconds!

Homemade Coffee Ice Cream Recipe

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4.5 from 14 reviews

Author: admin
Total Time: 6 hours 30 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

Indulge in the rich and creamy goodness of homemade coffee ice cream with this simple and delicious recipe. Perfect for coffee lovers and dessert enthusiasts alike!

Ingredients

Scale

For the Coffee Ice Cream:

1 1/2 cups whole milk
1 1/2 cups heavy cream
3/4 cup granulated sugar
5 large egg yolks
2 tablespoons instant espresso powder (or strong instant coffee)
1 1/2 teaspoons vanilla extract
pinch of salt

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Instructions

Prepare the Ice Cream Base: In a saucepan, heat milk, cream, and espresso powder until hot. In a bowl, whisk egg yolks and sugar until creamy. Temper eggs with hot cream, then cook until thickened.
Chill the Mixture: Stir in vanilla and salt, strain the custard, cool, then refrigerate for 4 hours or overnight.
Churn and Freeze: Churn the custard in an ice cream maker, then freeze for 4–6 hours before serving.