Coffee Ice Cream

Coffee, cream and sugar are always delicious together, but there’s perhaps no better way to enjoy them than in coffee ice cream. The rich combination of heavy cream and milk gives this coffee ice cream recipe a luxurious mouthfeel, while the instant coffee granules infuse a robust coffee flavor without watering down the mixture. It has a custard base, so it requires cooking and cooling, but the result is worth the extra step because it churns into a velvety, rich texture that melts slowly once scooped. Customize it by mixing in additions or leave it smooth and sweet, a caffeinated treat.

Coffee Ice Cream Ingredients

• Heavy whipping cream and whole milk: Two types of rich dairy give this coffee ice cream a luxurious texture and mouthfeel.
• Sugar: Sugar sweetens the mixture and it also helps to lower the freezing point of the ice cream base, resulting in a finished ice cream with a softer, more scoopable texture.
• Instant coffee granules: These granules impart a deep coffee flavor to the base, infusing it with a richness that enhances the overall taste of the ice cream. Make sure to use instant coffee granules rather than coffee grounds. This helps prevent the finished ice cream from having an icy texture.
• Egg yolks: The yolks act as a natural emulsifier, enriching the custard base and thickening it as it cooks to a smooth and creamy consistency.
• Vanilla extract: Vanilla has a warm, aromatic flavor that complements the coffee, adding depth and complexity to the ice cream.

Directions

Step 1: Infuse the dairy with coffee flavor

In a large saucepan, combine the cream, milk, sugar, instant coffee and salt. Heat the mixture over medium until bubbles form around the side of the pan, stirring to dissolve the sugar.

Step 2: Temper the eggs and cook the custard

In a small bowl, whisk a few tablespoons of the hot milk mixture into the egg yolks; then transfer the egg yolk mixture into the remaining milk mixture in the pan, whisking constantly. Cook over low heat until the mixture is just thick enough to coat a metal spoon and the temperature reaches 180°F, stirring constantly.

Do not allow it to boil. Immediately transfer it to a bowl.

Step 3: Chill the base thoroughly

Place bowl in a pan of ice water. Stir gently for 2 minutes, whisk in vanilla extract. Press waxed paper onto the surface of the mixture. Refrigerate for several hours or overnight.

Step 4: Freeze the ice cream

Fill the cylinder of an ice cream maker two-thirds full; freeze according to the manufacturer’s directions. (Refrigerate the remaining mixture until ready to freeze.) Transfer the ice cream to a freezer container; freeze until firm, 4-6 hours. Repeat with the remaining mixture.

Test Kitchen Tip: Pack the mixture thoroughly into a freezer-safe container eliminating as much air as possible. This will help reduce the likelihood of freezer burn.

Recipe Variations

• Mix in some chocolate: Add mini chocolate chips to the ice cream or, to make a chocolate-flecked coffee version of stracciatella, fold in chocolate shavings.
• Swirl in caramel: As you pack the finished ice cream into a freezer container, add generous spoonfuls of chocolate and caramel dessert topping or homemade salted caramel and chocolate fudge sauces. When you scoop the ice cream it will have ribbons of gooey caramel running through it.
• Make coffee ice cream pops: After churning the mixture in the ice cream maker, transfer it to ice pop molds.

How to Store Coffee Ice Cream

Store homemade ice cream in the freezer in an airtight container with a piece of storage wrap or waxed paper pressed directly onto the surface. This will prevent ice crystals from forming.

How long does coffee ice cream last?

Homemade coffee ice cream will last in the freezer for up to two months. Write the date on a piece of tape and stick it on the container to help you remember when it was made.

Coffee Ice Cream Tips

Can you use coffee grounds instead of instant coffee to make ice cream?

We recommend instant coffee for this recipe because it adds concentrated coffee flavor without adding water to the ice cream base, which more readily freezes with an icy texture. If you want to use coffee grounds, steep them in the warm milk and cream mixture, before adding the egg, stirring often, until the mixture has a strong coffee flavor. Strain the mixture thoroughly to remove the grounds before proceeding with the recipe.

Can you make coffee ice cream without an ice cream maker?

Yes, you can freeze this ice cream without an ice cream maker! The ice crystals may not be quite as fine, so it might have a slightly grainy texture, but it will taste delicious. To make ice cream without an ice cream maker, follow this guide to make it. You can also make ice cream in a coffee can or in a bag!

What are the best ice cream makers to buy for making ice cream at home?

If you’re making ice cream regularly, buying an ice cream maker will make it much easier! These machines were recommended by our Test Kitchen experts, so you know they’re worth their price tag. Here are some more ice cream products and tools you’ll want to add to your cart, too.