This Coffee Ice Cream is rich, smooth, creamy, and has just the right amount of coffee flavor. This 6-ingredient recipe takes just 20 minutes to prep!
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Does Coffee Ice Cream recipe mean I can have a scoop of ice cream in the morning instead of my cup of coffee?
Okay, maybe not. I’ll stick to my Cold Brew or Caramel Frappuccino. BUT this ice cream is so good I could eat it at any time of the day!
It’s a super simple, 6-ingredient recipe made with a vanilla ice cream base that’s infused with coffee flavor thanks to instant coffee or instant espresso powder.
I started with our favorite Homemade Vanilla Ice Cream as a base, but you could also use this Easy Homemade Ice Cream for a no cook version!
Ingredients Needed:
- Heavy Whipping Cream and Whole Milk: creates a rich and creamy base for our ice cream. The higher the fat content, the creamier the ice cream!
- Granulated Sugar: use more or less according to your tastes.
- Egg Yolks: help stabilize the ice cream so it’s smoother, creamier, and lasts longer in the freezer.
- Coffee: use instant coffee or instant espresso powder. Decaf or caffeinated will work!
- Vanilla Extract: adds flavor depth and a little extra sweetness.
How to Make Coffee Ice Cream
This recipe takes just 20 minutes to prep! Simple and delicious!
- Cook the base: In a saucepan, whisk together cream, milk, sugar, egg yolks, and coffee. Place over medium heat and cook until thickened. Add in vanilla.
- Chill: Transfer the mixture to a measuring cup or bowl and press a piece of plastic wrap to the surface. Refrigerate until cold.
- Churn and add mix-ins: Place the base into an ice cream maker and churn for 20-30 minutes. If you want, at this time you could add any mix ins — nuts or chocolate shavings would be delicious!
- Freeze: Pour the ice cream into a loaf pan or baking dish and freeze until firm.
FAQs
That depends on the coffee you use! If the caffeine doesn’t bother you, feel free to use caffeinated instant coffee or espresso powder. If you’d prefer to avoid the caffeine, simply use decaf!
In theory, you can add brewed coffee. However, I don’t recommend it for this recipe as the liquid can alter the texture of the ice cream itself. I recommend instead using instant coffee or espresso powder to give the ice cream its coffee flavor!
No, regular grounds will not work in this recipe. Since they don’t dissolve like instant coffee or instant espresso does, you’ll just end up with gritty ice cream.
Homemade ice cream will last wrapped tightly in the freezer for up to 3 months.
Tips and Notes
- Chill the bowl. A cold ice cream maker bowl makes for a better texture!
- For a richer ice cream, use 2 cups of cream and 1 cup of milk instead.
- When you cover with plastic wrap, be sure that you gently press the wrap onto the surface of the ice cream base. This prevents a skin from forming as it chills.
- Speed up the chilling process by placing the ice cream base into the freezer instead of the fridge. Be sure to stir it every 10 minutes to keep it creamy.
- Let the ice cream sit for 5-10 minutes before serving to give it a little bit of time to soften. This makes it easier to scoop and creates a creamier texture.
- For an even richer ice cream, use 2 cups of cream and 1 cup of milk as opposed to the 1:1 ratio called for in this recipe.
More Ice Cream Recipes
Coffee Ice Cream
written by Ashley Fehr
Ingredients
- 1½ cups heavy whipping cream
- 1½ cups whole milk
- ¾-1 cup granulated sugar use more or less according to your tastes
- 4 egg yolks
- 1 tablespoon instant coffee or espresso powder
- 1 tablespoon vanilla extract
Instructions
- Freeze ice cream maker bowl according to instructions.
- Whisk together cream, milk, sugar, egg yolks and coffee in a large saucepan until smooth.
- Place the pan on medium heat, and cook and whisk constantly until thickened. It will be noticeably thickened, but not thick like pudding. Stir in vanilla. Taste and adjust sweetness as desired.
- Pour into a large glass measuring cup or bowl and press a piece of plastic wrap to the surface to keep a skin from forming.
- Refrigerate until completely cold (you can speed this up by placing it in the freezer and stirring every 10 minutes).
- Place in the ice cream maker and churn for 20-30 minutes or until a soft serve consistency.
- Pour into a glass loaf pan or baking dish and freeze until firm, about 4-6 hours.
- I recommend letting sit at room temperature for 5-10 minutes before serving. Cover leftovers with plastic wrap and freeze up to 3 months.
Notes
- Speed up the chilling process by placing the ice cream base into the freezer instead of the fridge. Be sure to stir it every 10 minutes to keep it creamy.
- Let the ice cream sit for 5-10 minutes before serving to give it a little bit of time to soften. This makes it easier to scoop and creates a creamier texture.
Nutrition Information
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Ramona Davis says
Would love to try this recipe but there are so many pop up ads on this page I can’t get the screen to stop jumping back and forth to read the ingredients much less the instructions. Don’t understand why Pinterest does this or posting accounts allow it on their page. It’s really annoying! Nobody clicks on posts to watch advertisements! They click on them to learn or read something.
Nossie Jackson says
I made the coffee ice cream and I use 3 can pet milk made up the rest with whole milk. I use a old ice cream freezer electric one.Everyone loved it.
The Recipe Rebel says
Hi Nossie! So glad you enjoyed it! Thank you for this review
Stacy says
How could someone make this without an ice cream maker?
The Recipe Rebel says
Hi Stacy! Yes, To make this homemade ice cream without an ice cream maker, simply pour the ice cream base into a freezer-safe bowl. Place the bowl into the freezer to chill. Every 30-60 minutes, remove the ice cream from the freezer and beat it with an electric mixer. This helps break up the ice crystals for an extra smooth and creamy ice cream.
Ellen Chinzi says
I would love to try and make the ice cream. Coffee ice cream is one of my favorites. Can I use monkfruit instead of regular, also can I use coconut milk in place of the other two milk products. I am wanting to keep it lower in carbs, sugar and calories. Thank you for posting all your delicious recipes.
The Recipe Rebel says
Hi Ellen! I’ve only tested the recipe as written, so it would be hard to say. If you decide to experiment let me know how it goes!