Coffee Ice Cream Recipe

Coffee ice cream is the ultimate treat for coffee lovers, blending rich, bold espresso flavors with creamy, smooth textures. Whether enjoyed on its own, served with chocolate desserts, or layered into an affogato, this homemade ice cream delivers an irresistible depth of flavor with each spoonful. This recipe uses real brewed coffee and a custard-style base to ensure a velvety, luxurious experience—no ice crystals, just pure indulgence!

Ingredients

For the Ice Cream Base:

• 2 cups (480ml) heavy cream
• 1 cup (240ml) whole milk
• ¾ cup (150g) granulated sugar
• 4 large egg yolks
• 2 teaspoons vanilla extract
• ¼ teaspoon salt

For the Coffee Flavor:

• ½ cup (120ml) strongly brewed coffee or espresso
• 2 tablespoons instant espresso powder (for an extra kick)

Optional Add-ins:

• ½ cup chopped dark chocolate or chocolate chips
• ¼ cup crushed coffee beans for texture

Instructions

Step 1: Preparing the Coffee Mixture

1. Brew a strong cup of coffee or espresso and let it cool slightly.
2. Mix in the instant espresso powder and stir until fully dissolved. Set aside.

Step 2: Creating the Custard Base

1. In a medium saucepan, combine heavy cream, whole milk, and half the sugar.
2. Heat over medium heat, stirring occasionally, until the mixture is warm but not boiling.

Step 3: Tempering the Egg Yolks

1. In a separate bowl, whisk the egg yolks and the remaining sugar until pale and creamy.
2. Slowly drizzle in a ladle of warm cream mixture while whisking constantly—this prevents the yolks from scrambling.
3. Continue adding more of the warm liquid, little by little, until fully incorporated.

Step 4: Cooking the Custard

1. Pour the tempered egg mixture back into the saucepan.
2. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 5–7 minutes).
3. Do not let it boil—remove from heat as soon as it thickens.

Step 5: Incorporating the Coffee Flavor

1. Stir the brewed coffee and espresso powder into the custard base.
2. Add vanilla extract and salt for balance.
3. Strain the mixture through a fine mesh sieve into a clean bowl to remove any cooked egg bits.

Step 6: Chilling the Mixture

1. Let the custard cool slightly before covering the bowl with plastic wrap.
2. Chill in the refrigerator for at least 4 hours or overnight for best flavor infusion.

Step 7: Freezing the Ice Cream

1. Pour the chilled mixture into an ice cream maker and churn according to manufacturer instructions (about 20–25 minutes).
2. If adding chocolate or coffee bean bits, fold them in during the last few minutes of churning.

Step 8: Setting the Ice Cream

1. Transfer the churned ice cream into a freezer-safe container.
2. Cover and freeze for 4–6 hours, or until firm.

Step 9: Serving and Enjoying

1. Scoop into bowls or cones and enjoy plain or with your favorite toppings.
2. Try pairing it with warm brownies, caramel drizzle, or even a shot of espresso for an affogato twist!

Why You’ll Love This Coffee Ice Cream

• Deep, robust coffee flavor with a creamy, smooth finish.
• Easy homemade custard base for luxurious texture.
• Versatile serving options—perfect for desserts or a pick-me-up treat.

Would you like variations, such as a dairy-free version or extra chocolate swirls? Let me know how you’d like to experiment!