If you’re a coffee lover with a sweet tooth, this Coffee Ice Cream Recipe is about to become your new favorite treat. Silky smooth and bursting with rich espresso flavor, it’s the perfect way to enjoy your caffeine fix without a cup in hand. This homemade ice cream blends creamy custard with the deep, aromatic essence of coffee, delivering a luscious dessert experience that feels both indulgent and refreshing. Whether you’re looking to impress guests or just satisfy your own cravings, this Coffee Ice Cream Recipe is an absolute winner.
Ingredients You’ll Need
Getting the ingredients right is key to nailing this Coffee Ice Cream Recipe. Each component plays a special role, from creating that velvety texture to infusing the bold coffee flavor you’ll adore.
- Whole milk: Adds creaminess and balances the richness without being too heavy.
- Heavy cream: Brings a luxurious, smooth mouthfeel that makes every bite indulgent.
- Granulated sugar: Sweetens the ice cream while helping with texture and freeze stability.
- Instant espresso powder or instant coffee: Packs the intense coffee flavor that’s the star of this recipe.
- Large egg yolks: Essential for creating the rich custard base and silky consistency.
- Vanilla extract: Enhances and rounds out the coffee notes with subtle warmth and sweetness.
- Pinch of salt: Balances flavors and elevates the overall taste, bringing all the ingredients together.
How to Make Coffee Ice Cream Recipe
Step 1: Warm the Dairy and Coffee
Start by combining the whole milk, heavy cream, granulated sugar, and instant espresso powder in a medium saucepan. Heat the mixture over medium heat, stirring occasionally until the sugar has completely dissolved and the liquid is steaming gently. It’s important not to let it boil because you want to extract the full coffee flavor while keeping the milk silky and smooth.
Step 2: Temper the Egg Yolks
While the milk mixture warms, whisk the egg yolks in a separate bowl until they’re smooth and slightly pale. Slowly pour a small amount of the hot cream mixture into the yolks, whisking constantly to temper them—this prevents the eggs from curdling when added to the hot liquid. Gradually add more of the cream, continuing to whisk until the yolks are warmed through and well combined.
Step 3: Cook the Custard
Pour the tempered yolk mixture back into the saucepan and cook over low heat. Stir continuously and watch carefully as the mixture thickens—this should take about 5 to 7 minutes. You’ll know it’s ready when it coats the back of a spoon, leaving a clear trail when you run your finger through it. Avoid boiling; gentle heat ensures a rich, creamy custard without scrambling the eggs.
Step 4: Add Final Flavorings and Cool
Remove the custard from heat and stir in the vanilla extract and a pinch of salt. These enhance the coffee flavor and balance the sweetness beautifully. Pour the custard through a fine mesh sieve into a clean bowl to remove any bits, then let it cool to room temperature before covering and refrigerating. Chilling it for at least 4 hours—or better yet, overnight—helps the flavors meld and prepares the custard for churning.
Step 5: Churn and Freeze
Once chilled, churn the custard in your ice cream maker according to the manufacturer’s instructions until it achieves a thick and creamy texture. Transfer the freshly churned ice cream to a container and freeze for at least 2 hours to firm up before serving. This final freeze ensures the perfect scoopable consistency you’re craving.
How to Serve Coffee Ice Cream Recipe
Garnishes
Elevate your Coffee Ice Cream Recipe by adding simple yet delicious garnishes. A sprinkle of cocoa powder or finely grated dark chocolate adds a bitter-sweet contrast. Toasted nuts, especially hazelnuts or almonds, provide delightful crunch. For an extra touch of indulgence, drizzle caramel sauce or a shot of espresso over the top before serving.
Side Dishes
Pair this creamy coffee delight with crunchy biscotti or buttery shortbread cookies for a classic coffeehouse vibe. Fresh berries or a tangy fruit compote add brightness and balance the richness, making every bite even more satisfying. If you’re feeling decadent, serve alongside a warm chocolate brownie or cake slice for a dessert duo that will wow any crowd.
Creative Ways to Present
You can get creative by serving your Coffee Ice Cream Recipe in espresso cups topped with whipped cream and a dusting of cinnamon for a cozy treat. Alternatively, make ice cream sandwiches by sandwiching scoops between coffee-flavored cookies or dipped in chocolate for an elegant twist. Ice cream floats with a splash of cold brew coffee or cola bring a refreshing and playful vibe to your dessert table.
Make Ahead and Storage
Storing Leftovers
Homemade ice cream is best enjoyed fresh, but leftovers can be stored in an airtight container in the freezer. Make sure to press a piece of parchment or plastic wrap directly onto the surface before sealing to prevent ice crystals from forming and keep the ice cream smooth and creamy.
Freezing
This Coffee Ice Cream Recipe freezes beautifully. After churning, allow it to harden in the freezer for at least two hours before serving. If you want to prepare ahead, you can make the custard base, chill, and freeze it before churning, but freshly churned ice cream always delivers the best texture.
Reheating
Since this is an ice cream, reheating doesn’t apply in the traditional sense. However, if your ice cream becomes too hard in the freezer, simply let it sit at room temperature for 5 to 10 minutes before scooping to soften slightly for the perfect serving consistency.
FAQs
Can I use regular coffee instead of instant espresso powder?
Instant espresso powder is preferred because it dissolves completely and provides a concentrated flavor without extra moisture. Using brewed coffee may dilute the custard and alter the texture, but you can experiment by reducing other liquid ingredients if you prefer brewed coffee’s flavor.
Is it possible to make this recipe dairy-free?
You can substitute the whole milk and heavy cream with full-fat coconut milk or a dairy-free cream alternative. The texture and flavor may vary slightly, but the core coffee taste will still shine through beautifully.
How strong should the coffee flavor be?
The coffee flavor in this recipe is balanced but robust. If you love a stronger coffee punch, you can increase the espresso powder by an additional teaspoon. Just be mindful not to overpower the custard base’s creaminess.
Can I add mix-ins to the ice cream?
Absolutely! Once your Coffee Ice Cream Recipe is churned, fold in chocolate chips, toffee bits, or chopped nuts for extra texture and fun. Add these mix-ins right at the end of churning for the best distribution.
Do I need an ice cream maker to make this recipe?
An ice cream maker will give you the best texture and consistency for this custard-based ice cream, but if you don’t have one, you can freeze the mixture in a shallow container and stir it vigorously every 30 minutes to break up ice crystals until smooth and creamy.
Final Thoughts
This Coffee Ice Cream Recipe is the ultimate way to celebrate your love for coffee in a deliciously creamy form. With simple ingredients and straightforward steps, you can create a homemade dessert that feels luxurious and satisfying every time. I hope you give this recipe a try and enjoy every rich, coffee-infused bite as much as I do!
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Coffee Ice Cream Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 6 hours
- Yield: 6 servings 1x
- Category: Dessert
- Method: Churning
- Cuisine: American
- Diet: Vegetarian
Description
This rich and creamy homemade Coffee Ice Cream combines the robust flavor of espresso with a smooth custard base made from whole milk, heavy cream, and egg yolks. Perfectly balanced with a hint of vanilla and a pinch of salt, it is churned to silky perfection and frozen for a delicious dessert that coffee lovers will adore.
Ingredients
Ice Cream Base
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 3/4 cup granulated sugar
- 2 tablespoons instant espresso powder or instant coffee
- 5 large egg yolks
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Combine Ingredients: In a medium saucepan, combine the whole milk, heavy cream, granulated sugar, and instant espresso powder. Warm over medium heat, stirring occasionally, until the sugar dissolves and the mixture is steaming but not boiling.
- Temper the Egg Yolks: In a separate bowl, whisk the five large egg yolks until smooth. Slowly pour a small amount of the warm cream mixture into the yolks while whisking constantly to temper them, preventing curdling.
- Cook the Custard: Gradually whisk the tempered egg yolks back into the saucepan with the cream mixture. Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon. This should take about 5 to 7 minutes. Be careful not to let it boil.
- Add Flavorings: Remove the custard from heat. Stir in the vanilla extract and a pinch of salt to enhance the flavors.
- Strain and Chill: Pour the custard through a fine mesh sieve into a clean bowl to remove any cooked egg bits. Let it cool to room temperature, then cover and refrigerate for at least 4 hours or overnight to develop flavors and chill thoroughly.
- Churn the Ice Cream: Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions until the mixture becomes thick and creamy.
- Freeze Until Firm: Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.
Notes
- For a stronger coffee flavor, add an extra teaspoon of espresso powder.
- You can fold in chocolate chips or toffee bits after churning for added texture and flavor.
