This luxuriously smooth coffee ice cream is made with a custard base, ensuring a rich texture and a slow-melting, velvety mouthfeel. It gets its depth from strong brewed coffee (or even espresso), which infuses every bite with barista-level flavor. Real egg yolks create a luscious, almost silky structure, and a splash of vanilla enhances the coffee’s earthy notes. This version is churned for optimal airiness, but I’ll include a no-churn alternative too.
It’s perfect on its own, paired with chocolate desserts, or sandwiched between cookies for an elevated twist. If you’re into bold, creamy indulgence with just a whisper of bitterness—this is your dessert soulmate.
Ingredients:
Custard Base:
- 1½ cups whole milk
- 1½ cups heavy cream
- ¾ cup granulated sugar
- 5 large egg yolks
- 1 cup strong brewed coffee (or ¾ cup espresso + ¼ cup water), cooled
- 1½ tsp pure vanilla extract
- Pinch of salt
Optional Add-Ins:
- ¼ cup dark chocolate shavings or chips
- 1 tbsp espresso powder for intense flavor
- 2 tbsp Kahlúa or coffee liqueur (improves scoopability and adds depth)
Instructions:
1. Heat the Base
In a heavy-bottomed saucepan, combine milk, cream, and half the sugar (⅓ cup). Set over medium heat until the edges start to bubble—do not boil. Stir occasionally to prevent scorching. Remove from heat and let rest for 2 minutes while you prep the yolks.
2. Temper the Yolks
In a mixing bowl, whisk egg yolks with the remaining sugar until pale and thick. Slowly pour in about ½ cup of the hot milk mixture while whisking constantly to temper the eggs (this prevents scrambling). Once incorporated, slowly whisk this mixture back into the saucepan with the rest of the milk.
3. Cook the Custard
Return the pan to medium heat. Stir constantly with a wooden spoon or silicone spatula, making sure to scrape the bottom and sides. The custard is done when it thickens enough to coat the back of the spoon—about 170–175°F (77–80°C). Don’t let it boil.
4. Strain and Cool
Immediately pour the custard through a fine-mesh sieve into a clean bowl to remove any bits. Stir in the brewed coffee, vanilla extract, salt, and espresso powder or liqueur if using. Let cool to room temperature, then cover and refrigerate at least 4 hours (preferably overnight) until very cold.
5. Churn the Ice Cream
Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions. Near the end, add chocolate shavings or other mix-ins if desired. The consistency should be like soft-serve.
Transfer the churned ice cream into a loaf pan or container, smooth the top, press a piece of parchment or plastic wrap against the surface, and freeze for 4 hours until firm.
No-Churn Option:
Skip the eggs. Whip 2 cups heavy cream to stiff peaks. Fold in 1 can (14 oz) sweetened condensed milk mixed with ¾ cup strong coffee and 1 tsp vanilla. Freeze in a loaf pan until set—about 6 hours.
Tips for Perfection:
- More intense flavor: Use cold brew concentrate or espresso for a deeper hit.
- Creamier results: A splash of liqueur lowers the freezing point, making for softer scoops.
- Storage: Keeps well for 2–3 weeks in an airtight container.
This recipe gives you that luxurious scoop-shop experience with the joy of customizing it at home. Would you like a variation with caramel swirls or maybe a mocha ripple next? I’ve got ideas brewing already. ☕🍨