This is the best homemade Coffee Ice Cream recipe. With a bold punch of strong coffee and a smooth, creamy texture, this old-fashioned churned coffee ice cream recipe is for coffee lovers.
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Sometimes living the life of a recipe developer can be a little silly. Early one Saturday morning this past spring, I found myself wheeling a cooler full of dozens of tiny cups of various versions of this Coffee Ice Cream recipe labeled with numbers through a flurry of kids hurrying off to the soccer field. It wasn't even 9 a.m. yet, but I had asked the other parents on my daughter's soccer team if they'd be willing to taste-test a few versions of my coffee ice cream recipe and give feedback.
I made many versions with varying amounts and types of sugar, different types of coffee, and coffee quantity. While I've made many coffee flavor recipes here before (see: Coffee Custard Pie and Caramel Macchiato Pie), because I like to drink my morning coffee light and sweet, I worried that my own coffee preference might interfere with my ability to know which version of my tests was the best. So I had a ton of other people, with various coffee preferences, swap their morning coffee for some coffee ice cream instead! And the vote was unanimous as to what the best version of my recipe was. And that's how we landed here!
This ice cream recipe is all about that bold hit of aromatic coffee—it's robust, almost bitter-tasting, but nicely mellowed out by the sweetness of sugar and cream. Make it with your favorite coffee, with or without caffeine, for a chilled take on your favorite morning beverage.
Ingredients Needed
Here is an overview of the ingredients needed for this recipe. The full recipe is listed below in greater detail.
- coffee (use fully caffeinated or decaf, freshly ground beans or instant coffee-- see more on this below)
- granulated sugar
- egg yolks
- heavy cream
- whole milk
- vanilla extract
- coarse kosher salt
What Coffee To Use
The biggest hurdle in developing this recipe was deciding which form of coffee to use. I tested various options, including store-bought ground coffee, whole beans ground at home, instant coffee granules, and dehydrated coffee from different brands. The type of coffee you use significantly impacts the ice cream's flavor. So, the bottom line is to use the coffee you enjoy drinking!
My tasters liked the cheap 365 store-brand instant coffee best. Its bitterness stood up well to the cream and sugar, making the coffee flavor in the ice cream bold and pronounced. So, while I provide measurements for both fresh ground coffee beans and instant/dehydrated coffee, consider opting for a bold, bitter coffee to really make the flavor pop.
Before You Begin
If your machine requires it, freeze the ice cream machine canister 24 hours before you plan to spin the ice cream!
How to Make It
Making ice cream can take 2-3 days. First, the custard is made and chilled, then spun, and finally, it needs more chilling time to fully harden. Be sure to plan for this time accordingly.
Here is a shortened overview of the recipe. For the full recipe, scroll down to the end of this article.
Step 1: Whisk together the sugar, salt and egg yolks.
Step 2: Add in the milk, cream, vanilla, and coffee.
Step 3: Cook over medium heat while constantly stirring.
Step 4: Cook until the custard slightly thickens and the mixture reaches 175ºF.
Step 3: Strain the custard into a metal bowl. Cool it with an ice bath if desired.
Step 4: Chill the ice cream base overnight, or until it reaches below 35º.
Churning the Ice Cream
Once the ice cream is below 40ºF it's time to churn! So long as your ice cream canister has been in the freezer for at least 24 hours.
To achieve optimal results, following the instructions provided by the ice cream maker manufacturer and monitoring the churning process closely is best.
Generally speaking, churn until the ice cream reaches the soft serve stage. In my machine, I notice a change in the noise it makes when the ice cream is ready.
Storage Tips
The last step in making good homemade ice cream is to store it properly. After the ice cream has been churned and frozen, it needs to “harden” in the freezer so the ice cream is the correct consistency.
Storage Guidelines:
The faster ice cream hardens, the smaller the ice crystals are that form and the smoother and better the end result.
You can harden the ice cream in one large container or multiple small containers. While dedicated ice cream containers are convenient for frequent ice cream making, any container available in your home can be used. Here are some best practices:
- Transfer it immediately to an airtight container
- Press parchment paper on the surface
- Shallow containers are best
- Avoid temperature fluctuations
- Consume within 1-2 weeks for the best texture and quality.
How Long Will Coffee Ice Cream Last?
Homemade coffee ice cream doesn't last long due to the lack of added stabilizers or preservatives.
It is best consumed within a week or two of making it. Different factors can affect this timeline, including how cold your freezer is, what type of ice cream it is, what container it is kept in, and if it has thawed at any point in the freezing process.
More Ice Cream Recipes
I am so honored when you make a recipe from my site! If you make this Coffee Ice Cream recipe, please leave a star ⭐️⭐️⭐️⭐️⭐️ rating with your experience! If you have any questions about this recipe, feel free to comment here, and tag me on Instagram!
PrintFull Recipe
Bold Coffee Ice Cream
This is the best homemade Coffee Ice Cream recipe. With a bold punch of strong coffee and a smooth, creamy texture, this old-fashioned churned recipe is for coffee lovers. Churned ice cream is an easy process, but one that takes time: Plan for the preparation to take 2-3 days, allowing the custard to chill overnight.
- Prep Time: 00:15
- Churning Time: 00:30
- Cook Time: 00:10
- Total Time: 00:55 plus chilling
- Yield: about 3 pints
- Category: Ice Cream
- Method: Churn
Ingredients
- ¾ cup (150 grams) granulated sugar
- ¼ teaspoon coarse kosher salt
- 4 large egg yolks
- 1-½ cups (342 grams) heavy cream
- 1-½ cup (342 grams) whole milk
- 3 tablespoons instant coffee or ⅓ cup medium grind coffee
- 1 teaspoon vanilla extract
Instructions
- Set up an ice bath with two nesting metal bowls.
- In a medium pot, whisk together the sugar, salt, and egg yolks vigorously until the mixture is lightened.
- Whisk in the cream, milk, coffee, and vanilla extract. Use a rubber spatula to scrape up any mixture from the sides of the pot to ensure it’s fully combined.
- Cook over medium heat, stirring constantly with a rubber spatula, especially along the edges and the bottom of the pot, until the mixture reaches 175°F on an instant-read thermometer, about 8 minutes. The mixture will be slightly thickened. To check if the custard is set without an instant-read thermometer, coat a wooden spoon with the custard. Draw a horizontal line on the back of the spoon with your finger. If the line “holds,” then your custard is set. If the line collapses immediately, the custard needs another minute or so. Be careful not to bring the mixture to a boil; this will curdle the custard.
- Immediately shut off and remove the pot from the heat. Continue to stir the custard for 1 minute. This helps bring it all the way up to 180ºF.
- Strain the custard through a very fine-mesh strainer into the inner bowl of the prepared ice bath.
- Cool the coffee base in the ice bath to room temperature, stirring occasionally.
- Chill the custard thoroughly in the refrigerator until at least 40ºF, preferably overnight.
- Freeze the custard, following the manufacturer’s instructions of your ice cream maker, until it reaches a soft-serve consistency.
- Transfer the ice cream to one or more airtight containers. Place a piece of parchment on the surface to prevent any freezer burn. Freeze until firm, at least a few hours.
Notes
This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease the volume by half. See this Salt Guide for more information about how salt affects your cooking and baking.
The type of coffee used significantly impacts the ice cream's flavor, with a bold coffee providing the best results. However, the ice crema you will like the most will be the one made from the coffee you like.
Ensure your ice cream maker canister is frozen 24 hours before churning.
Homemade ice cream is best consumed within a week or two of making it. Different factors can affect this timeline, including how cold your freezer is, what type of ice cream it is, what container it is kept in, and if it has thawed at any point in the freezing process. To help prevent freezer burn, place a piece of parchment paper on the surface of the ice cream in the storage container to minimize air exposure. Freeze promptly and thoroughly. Store the ice cream container in the coldest part of your freezer.
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julie dobson
I have now made this twice. So easy and so smooth. It got rave reviews from the guests and family.
Kelli Avila
So glad it was a hit for you—thanks for sharing! –Kelli
jul dobson
This was so easy to make and got a lot of happy comments on how good it was.
Kelli Avila
Love hearing that it turned out well! Appreciate you taking the time to comment. –Kelli
Amber
I was looking for a recipe for coffee ice cream that didn’t use sweet and condensed milk. This was a winner. It’s a beautiful texture and very easy to change up the amount of instant espresso or flavoring. This is a winner recipe for me and my ice cream maker!
Maria
quite disappointing, too strong and feels like ice I am eating ice even though I followed the recipe to a t and definitely not healthy so not sure why it came up with healthy recipes search.