Homemade Coffee Ice Cream is a luxurious frozen treat made with a silky custard base infused with bold coffee flavor. This old-fashioned recipe uses real egg yolks, cream, and instant coffee granules to create a smooth, scoopable ice cream that’s far superior to store-bought. Whether you enjoy it in a cone, a sundae, or straight from the tub, this dessert is a must-try for anyone who loves the rich, roasted notes of coffee paired with the indulgent creaminess of classic ice cream.
Ingredients:
- 2½ cups whole milk
- 1½ cups granulated sugar
- ⅛ teaspoon salt
- 2 tablespoons instant coffee granules (regular or decaf)
- 6 large egg yolks
- 2¼ cups heavy cream
- 1½ teaspoons vanilla extract
📌 Adapted from Baked by an Introvert
Instructions:
1. Make the Coffee Custard Base
- In a medium saucepan, combine the milk, sugar, salt, and instant coffee granules.
- Heat over medium heat, stirring occasionally, until the mixture is steaming but not boiling.
2. Temper the Egg Yolks
- In a separate bowl, lightly beat the egg yolks.
- Slowly pour about ½ cup of the hot milk mixture into the yolks, whisking constantly to prevent curdling.
- Gradually whisk the tempered yolks back into the saucepan with the remaining milk mixture.
3. Cook the Custard
- Return the saucepan to medium heat and cook, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (about 5–7 minutes).
- Do not let it boil.
4. Strain and Chill
- Pour the custard through a fine-mesh sieve into a clean bowl to remove any curdled bits.
- Stir in the heavy cream and vanilla extract.
- Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
- Refrigerate for at least 4 hours, preferably overnight, until completely chilled.
5. Churn the Ice Cream
- Once chilled, pour the custard into your ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes).
- The ice cream should be thick and creamy.
6. Freeze Until Firm
- Transfer the churned ice cream to a freezer-safe container.
- Freeze for at least 4 hours to firm up before serving.
Serving Suggestions:
- Serve in waffle cones or bowls with chocolate shavings.
- Pair with brownies or chocolate cake for a decadent dessert.
- Add a drizzle of caramel or espresso for extra indulgence.
Tips & Variations:
- No churn version: Use whipped cream and sweetened condensed milk with instant coffee for a shortcut.
- Add-ins: Mix in chocolate chips, crushed cookies, or toffee bits during the last few minutes of churning.
- Liqueur twist: Add a tablespoon of coffee liqueur (like Kahlúa) for an adult version.
Time & Yield:
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Chill Time: 4–8 hours
- Churn Time: 25 minutes
- Total Time: ~6–8 hours
- Yield: About 1½ quarts
- Calories: ~250 per serving (based on 8 servings)
Would you like a dairy-free or vegan version of this recipe? I can also help you turn it into coffee ice cream sandwiches or affogato!