Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Homemade Coffee Ice Cream

Homemade Coffee Ice Cream

This Homemade Coffee Ice Cream is a rich, creamy, and smooth treat with bold coffee flavor. It’s perfect for coffee lovers looking for a deliciously refreshing dessert made from simple, quality ingredients.

  • Total Time: 25 minutes (plus 4 hours chilling and freezing time)
  • Yield: 6 servings 1x

Ingredients

Scale
  • 1 ½ cups whole milk
  • 1 ½ cups heavy cream
  • ¾ cup granulated sugar
  • 1 ½ tablespoons instant coffee granules
  • 5 large egg yolks
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Heat the Milk Mixture: In a medium saucepan, combine the whole milk, heavy cream, and sugar. Cook over medium heat, stirring occasionally, until the sugar dissolves completely and the mixture starts to steam. Be careful not to let it boil! Once the sugar is fully incorporated, remove the pan from the heat.
  2. Add the Coffee: Stir in the instant coffee granules until they dissolve completely. This will infuse that unmistakable coffee flavor into the ice cream base, giving it that bold, rich taste we all know and love.
  3. Temper the Egg Yolks: In a separate bowl, whisk the egg yolks until they are smooth and pale. Slowly pour a small amount of the hot milk mixture into the yolks, whisking constantly to prevent the eggs from scrambling—this process is called tempering. Gradually, pour the egg mixture back into the saucepan, whisking all the while.
  4. Cook the Custard: Return the saucepan to medium heat and cook the mixture, stirring constantly, until it thickens slightly and coats the back of a spoon (about 5-7 minutes). Be careful not to let the mixture boil! You’ll know it’s ready when it starts to resemble a silky custard.
  5. Add Vanilla and Salt: Remove from heat and stir in the vanilla extract and a pinch of salt. The vanilla enhances the flavor, and the salt balances the sweetness, giving the ice cream a more complex taste.
  6. Chill the Mixture: Strain the mixture through a fine-mesh sieve into a clean bowl to catch any bits of cooked egg. Cover the bowl and refrigerate for at least 4 hours, or overnight. The colder the mixture, the smoother the final ice cream will be.
  7. Churn the Ice Cream: Once the mixture is well-chilled, churn it in your ice cream maker according to the manufacturer’s instructions. The ice cream should have a soft-serve consistency once it’s finished churning.
  8. Freeze for Firmer Texture: Transfer the churned ice cream to a container and freeze it for at least 2 hours for a firmer texture before serving. And there you have it—a delicious, creamy bowl of homemade coffee ice cream!

Notes

  • Don’t rush the chilling process. It’s tempting to churn the ice cream immediately, but trust me, patience is key. The longer the mixture chills, the better the texture will be.
  • Experiment with flavors. Want a bit more depth? Try adding a splash of coffee liqueur or a sprinkle of chocolate chips when churning the mixture.
  • Make it decaf. If you’re sensitive to caffeine, you can use decaffeinated instant coffee granules for the same great taste without the jolt.
  • Author: Elina
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Churned
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 cup
  • Calories: 250kcal
  • Sugar: 22g
  • Sodium: 60mg
  • Fat: 15g
  • Saturated Fat: 9g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 0g
  • Protein: 5g
  • Cholesterol: 150mg

Keywords: Coffee ice cream recipe, Homemade ice cream, Easy coffee dessert