Why Coffee Lovers Adore This Ice Cream
Homemade Coffee Ice Cream is a treat that combines rich, bold espresso flavors with the creamy indulgence of a classic frozen dessert. Unlike store-bought versions, this recipe allows you to control sweetness, texture, and add your favorite mix-ins like chocolate chips or caramel. It’s a refreshing way to enjoy your daily coffee kick but in a cold, velvety-smooth form that melts in your mouth.
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The Secret to Perfect Creamy Texture
The secret behind this ice cream’s creaminess lies in the custard base. By whisking egg yolks with warm cream and milk, you create a silky texture that churns into a luxurious dessert. The addition of instant coffee or espresso powder infuses a deep flavor that balances perfectly with vanilla and a hint of salt. Once chilled and churned, you get a dense yet airy ice cream that feels like a coffeehouse treat straight from your freezer.
A Treat for Every Occasion
This ice cream isn’t just for summer—it’s perfect year-round. Whether you serve it after a dinner party, as a weekend indulgence, or even alongside warm brownies, it always impresses. Plus, you can get creative with toppings and mix-ins. From caramel swirls to crunchy nuts, this recipe is versatile and customizable, making it a must-have in your dessert collection.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 2 tbsp instant coffee or espresso powder
- 1 tsp vanilla extract
- 4 large egg yolks
- ¼ tsp salt
Instructions
Step 1: Heat the Base
Whisk heavy cream, milk, sugar, and coffee in a saucepan over medium heat until sugar dissolves. Heat until steaming, but do not boil.
Step 2: Temper the Egg Yolks
Whisk egg yolks in a bowl. Slowly pour in ½ cup of the hot cream mixture while whisking. Gradually add the yolk mixture back to the saucepan, stirring constantly.
Step 3: Thicken the Custard
Cook on low heat, stirring until thick enough to coat a spoon (5–7 minutes). Remove from heat and stir in vanilla and salt.
Step 4: Chill the Mixture
Strain through a sieve into a bowl. Cover and refrigerate for 4 hours or overnight.
Step 5: Churn the Ice Cream
Pour into an ice cream maker and churn for 20–25 minutes, following the machine’s instructions.
Step 6: Freeze & Serve
Transfer to a container, freeze for at least 2 hours, then scoop and enjoy. Optional: add chocolate chips, caramel, or nuts for extra indulgence.
Nutritional Information (per serving, approx. ½ cup)
- Calories: 270
- Protein: 4g
- Carbohydrates: 22g
- Fat: 18g
- Sugar: 20g
- Fiber: 0g
Homemade Coffee Ice Cream
Q: Can I make this ice cream without an ice cream maker?
Yes! Pour the custard into a shallow dish, freeze, and stir every 30 minutes for 3–4 hours until creamy.
Q: Can I use brewed coffee instead of instant coffee?
It’s not recommended, as brewed coffee adds water and can make the ice cream icy. Instant coffee or espresso powder works best.
Q: How long does homemade ice cream last?
Stored in an airtight container, it will stay fresh for up to 2 weeks in the freezer.
Q: Can I make it dairy-free?
Yes, substitute coconut cream and almond milk for the dairy, but expect a slightly different texture.