This homemade coffee ice cream is a velvety blend of cream, sugar, and bold coffee flavor, churned into a silky-smooth frozen treat. It’s made with a custard base for richness and depth, infused with instant coffee or espresso powder for that unmistakable aroma and taste. Whether you serve it solo, in a sundae, or sandwiched between cookies, this ice cream delivers café-level satisfaction in every scoop. Plus, it’s customizable—go decaf for a mellow vibe or add mix-ins like chocolate chunks or caramel swirls for extra indulgence.
Ingredients:
For the Custard Base:
- 2 cups half-and-half
- 1 cup granulated sugar
- ¼ teaspoon sea salt
- 4 large egg yolks
- 1 cup heavy cream
- 1 to 1½ tablespoons instant coffee granules (regular or decaf)
- 1 teaspoon pure vanilla extract
Optional Mix-ins:
- ½ cup mini chocolate chips
- ¼ cup crushed coffee cookies
- Swirl of caramel or fudge sauce
Instructions:
1. Make the Custard
- In a medium saucepan, combine half-and-half, sugar, and salt.
- Warm over medium heat, stirring until sugar dissolves.
- In a separate bowl, whisk egg yolks until smooth.
- Slowly pour ½ cup of the warm mixture into the yolks, whisking constantly to temper them.
- Return the yolk mixture to the saucepan and cook over medium-low heat, stirring constantly.
- Add instant coffee granules and whisk until fully dissolved.
- Continue cooking until the custard thickens slightly and coats the back of a spoon (about 170°F or 77°C).
2. Strain and Cool
- Pour the custard through a fine mesh strainer into a bowl containing the heavy cream.
- Stir in vanilla extract.
- Cover and refrigerate for at least 4 hours, preferably overnight, to chill completely.
3. Churn the Ice Cream
- Pour the chilled mixture into your ice cream maker.
- Churn according to manufacturer’s instructions (usually 25–30 minutes) until thick and creamy.
- If using mix-ins, add them during the last 5 minutes of churning.
4. Freeze and Set
- Transfer the churned ice cream to an airtight container.
- Freeze for at least 4 hours to firm up.
- For best texture, press a layer of plastic wrap directly onto the surface before sealing the container.
5. Serve and Enjoy
- Scoop into bowls, cones, or brioche buns (Italian-style!).
- Garnish with whipped cream, espresso beans, or a drizzle of chocolate sauce.
🌟 Tips & Variations:
- No Ice Cream Maker? Freeze the custard in a shallow dish, stirring every 30 minutes until set.
- Boozy Twist: Add 1 tablespoon of coffee liqueur like Kahlúa for extra depth.
- Lighter Version: Use whole milk instead of half-and-half and reduce sugar slightly.
- Vegan Option: Use coconut cream, almond milk, and plant-based coffee granules.
💖 Why You’ll Love It:
- Deep, bold coffee flavor with creamy texture
- Customizable with mix-ins and toppings
- Perfect balance of sweetness and bitterness
- Make-ahead friendly and freezer-safe
- A sophisticated dessert that’s surprisingly easy to make
Want to turn this into a mocha swirl or pair it with a chocolate lava cake? I’ve got ideas brewing!