Morning ain’t the only time I get down on coffee. Coffee ice cream is legit bae. And my recipe is creamy from a custard base with a bold coffee boost. It’s giving attitude and a spike of caffeine. Get into it.
This post may contain affiliate links. Read our disclosure policy.
How To Make Coffee Ice Cream
- Whisk eggs and egg yolks in a bowl. Next, add sugar and instant coffee to the bowl and whisk together.
- Add heavy cream and half and half to a large saucepan and heat gently; do not let come to a boil.
- Temper eggs by slowly pour 1 cup of hot heavy cream mixture into egg mixture while whisking quickly. This will raise the temperature of the eggs carefully without scrambling them. Then while stirring, pour the tempered egg mixture slowly into the remaining heavy cream mixture in the saucepan.
- Gently heat ice cream base over medium low heat, stirring constantly (especially the corners of the pot), until thickened and reaches 170F on a digital thermometer. The mixture should look silky and coat the back of a spoon so when you run your finger through it, it doesn’t come back together.
- Remove from heat and add vanilla. Strain through a fine-mesh sieve (to catch any cooked egg pieces) and chill in an ice bath (a bowl set inside of a bowl of ice water) until it’s cooled to room temperature. Then cover with plastic wrap and move into the refrigerator until completely cold, about 2-3 hours.
- Add your mixture to an ice cream maker according to the manufacturer’s instructions and freeze until it gets to soft serve stage.
Coffee Ice Cream recipe
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Ingredients
- 3 large eggs
- 2 large egg yolks
- 1 1/2 cups granulated sugar
- 2 tablespoons instant coffee
- 2 cups heavy whipping cream
- 2 cups half and half
- 2 tablespoons pure vanilla extract
Instructions
- Whisk eggs and egg yolks in a medium sized bowl. Next add sugar and instant coffee to the bowl and whisk together.
- Add heavy cream and half and half to a large saucepan and heat gently; do not let come to a boil.
- Temper eggs by slowly pour 1 cup of hot heavy cream mixture into egg mixture while whisking quickly. This will raise the temperature of the eggs carefully without scrambling them. Then while stirring, pour the tempered egg mixture slowly into the remaining heavy cream mixture in the saucepan.
- Gently heat ice cream base over medium low heat, stirring constantly (especially the corners of the pot), until thickened and reaches 170F on a digital thermometer. The mixture should look silky and coat the back of a spoon so when you run your finger through it, it doesn’t come back together.
- Remove from heat and add vanilla. Strain through a fine-mesh sieve (to catch any cooked egg pieces) and chill in an ice bath (a bowl set inside of a bowl of ice water) until it’s cooled to room temperature. Then cover with plastic wrap and move into the refrigerator until completely cold, about 2-3 hours.
- Remove from fridge and add your mixture to an ice cream maker according to the manufacturer's instructions and freeze until it gets to soft serve stage.
Notes
How To Store Coffee Ice Cream
Once churned and ready, it’s important to transfer the ice cream to a freezer-safe container. A tightly sealed container will keep the ice cream fresh and free from freezer burn. If you don’t have access to a proper ice cream container, no worries! Just use a heavy-duty, freezer-safe container of your choice.How Long Will Homemade Coffee Ice Cream Last In The Freezer?
This coffee ice cream can be stored inside the freezer in an airtight container for up to 3 months, but let me share a little secret with you – it tastes even better if you enjoy it sooner!Nutrition
Recipe Tips
- Don’t Scramble the Eggs: When tempering the eggs with the hot milk mixture, make sure to do it slowly and with care. Adding the hot milk too quickly can cause the egg yolks to scramble, so take your time and whisk continuously to create a smooth and creamy base.
- Use High-Quality Instant Coffee: Opt for a high-quality instant coffee that you genuinely enjoy drinking. Remember, the coffee flavor is the star of this show, so choosing the right brand will make a significant difference in the final taste.
- Patience is Key: Allow the coffee ice cream mixture to chill in the fridge for a good 2-3 hours before freezing it. Patience pays off here; the flavors meld together beautifully during this time, resulting in a more well-rounded and satisfying dessert.
- Chill the Ice Cream Maker Bowl: When making a coffee ice cream recipe with ice cream maker, make sure the bowl is properly frozen before churning. A well-chilled bowl ensures a quicker freezing process, resulting in a smoother and creamier ice cream.
- Avoid Over-Churning: While you may be tempted to keep churning until the cows come home, resist the urge! Over-churning can lead to a grainy texture. Keep an eye on the consistency, and once it reaches the soft serve stage, stop the machine and transfer the ice cream to the freezer to firm up.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
Recipe help
Absolutely! If you prefer to skip the caffeine but still crave that delicious coffee flavor, go ahead and use decaf instant coffee in this recipe. It will work just as well and give you the same delightful coffee ice cream experience without the boost of energy.
You can substitute instant coffee with an equal amount of espresso powder or medium-ground coffee. Alternatively, you can use strong brewed coffee that has been chilled, but keep in mind that it may alter the texture slightly.
Yes, you can still enjoy this delicious coffee ice cream even if you don’t have an ice cream maker. While an ice cream maker helps achieve a smoother texture, you can use the freeze-and-stir method as an alternative. Pour the mixture into a shallow, freezer-safe container, and every 30 minutes, take it out to stir vigorously with a fork. Repeat this process 3-4 times until the ice cream reaches the desired consistency. It might take a bit longer, but the result will be worth the effort.
More Ice Cream Recipes
- Strawberry Shortcake Ice Cream
- Banana Pudding Ice Cream
- Key Lime Pie Ice Cream With Mango Swirl
- Red Velvet Ice Cream
- Corn Ice Cream
*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!
pinterest 
facebook 
twitter 
email
Oh wow, two of my favorite things combined! This looks amazing.
Enjoyed this for dessert last night and it as a sweet success! Creamy, refreshing and delicious; easily, a new favorite recipe!
Who says that coffee is just for the morning? This coffee ice cream was the perfect treat to cool of with the coffee flavor I love!
All of your recipes are great and this coffee ice cream is no exception! I shared it with my mom and her words were “to die for!!!”
I am going to dream about this ice cream tonight, definitely going to make it over the weekend! Looks so smooth and creamy. Hmmm, yum!!!