If you’re a coffee lover, then this Homemade Coffee Ice Cream is about to become your new best friend. Creamy, rich, and with the perfect balance of sweetness and coffee bitterness, this ice cream is the ideal treat for those who crave a sophisticated, caffeinated dessert. And the best part? No ice cream maker is required!
Why You’ll Love This Recipe
Rich coffee flavor that isn’t too overpowering
Creamy texture that melts perfectly
Simple ingredients—no ice cream maker needed
Customizable to your taste (sweetness, creaminess, etc.)
Great for coffee lovers or as a unique homemade gift
Ingredients You’ll Need
1 ½ cups heavy cream
1 ½ cups whole milk
¾ cup granulated sugar
1 tbsp instant coffee or espresso powder (or more, for stronger flavor)
1 tsp vanilla extract
4 large egg yolks
1 tbsp cornstarch (optional, for added creaminess)
How to Make Homemade Coffee Ice Cream
1. Prepare the Coffee Mixture
In a saucepan, whisk together the milk, cream, and sugar over medium heat. Once the mixture is warm (not boiling), add the instant coffee and stir until dissolved.
2. Temper the Egg Yolks
In a separate bowl, beat the egg yolks. Slowly pour about ½ cup of the warm milk mixture into the yolks while whisking constantly to temper them. This prevents the eggs from curdling.
Then, slowly pour the egg mixture back into the saucepan, whisking continuously.
3. Cook the Custard
Cook the mixture over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon. If you’re using cornstarch, you can dissolve it in a tablespoon of cold milk and add it at this stage for extra creaminess.
Once thickened, remove from heat and stir in the vanilla extract.
4. Cool the Custard
Pour the custard into a bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
5. Churn and Freeze
Once chilled, transfer the custard to a container and place it in the freezer. Stir every 30 minutes for the first 2–3 hours to break up ice crystals and improve the texture. Alternatively, if you have an ice cream maker, follow the manufacturer’s instructions to churn until it reaches a soft-serve consistency, then freeze for 3–4 hours for a firmer texture.
6. Serve and Enjoy
Scoop out your homemade coffee ice cream and serve with a sprinkle of chocolate shavings, a drizzle of caramel, or enjoy it on its own.
Pro Tips for the Best Coffee Ice Cream
✨ Stronger coffee flavor: Use espresso powder or add more coffee to taste.
✨ Smoother texture: Stir the mixture frequently while it freezes to avoid ice crystals.
✨ Dairy-Free Version: Replace heavy cream and milk with coconut milk and a sweetener like maple syrup.
✨ Extra Decadence: Add chopped dark chocolate or chocolate chips in the last 30 minutes of freezing.
Make-Ahead and Storage
Make-Ahead:
This ice cream can be made a day ahead. It actually tastes better after it sits for a few hours as the flavors meld together.
Storage:
Store in an airtight container in the freezer for up to 2 weeks. Let it sit at room temperature for a few minutes before scooping for easier serving.
Final Thoughts ☕🍦
This Homemade Coffee Ice Cream is the perfect balance of creamy, smooth, and rich, with that strong coffee kick you crave. It’s a must-try for coffee lovers and makes a great homemade treat for special occasions or a mid-week pick-me-up.