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Homemade Coffee Ice Cream

Homemade Coffee Ice Cream

The ultimate Homemade Coffee Ice Cream—rich, creamy, and bursting with real coffee flavor! Perfect for coffee lovers!
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Prep Time 10 minutes
Cook Time 15 minutes
Servings 6
Calories 300 kcal

Equipment

  • Mixing bowls

Ingredients
  

For the Coffee Base:

  • 2 cups heavy cream
  • 1 cup whole milk
  • ¾ cup granulated sugar
  • 5 large egg yolks
  • ½ teaspoon salt
  • ¼ teaspoon vanilla extract
  • ⅓ cup coarsely ground coffee beans

Optional Add-ins:

  • 2 tablespoons coffee liqueur
  • ¼ cup chocolate-covered espresso beans chopped
  • 2 tablespoons instant espresso powder

Instructions
 

Infuse the Cream:

  • Heat cream, milk, and coffee grounds over medium heat until steaming (175°F).
  • Remove from heat, cover, and steep for 45 minutes.

Prepare the Custard Base:

  • Whisk egg yolks, sugar, and salt until pale and thick.
  • Strain the coffee-infused cream.
  • Slowly temper the eggs with warm cream.

Cook the Custard:

  • Stir over medium-low heat until thickened (170-175°F).
  • Remove from heat, add vanilla & coffee liqueur.

Chill Thoroughly:

  • Cool over an ice bath, then refrigerate for at least 4 hours.

Churn & Freeze:

  • Churn in an ice cream maker (~20-25 minutes).
  • Add mix-ins if desired.
  • Freeze for 4+ hours until firm.
  • No ice cream maker? Freeze in a shallow pan, stirring every 30 minutes for 2-3 hours.

Notes

  • Longer steeping intensifies coffee flavor but may add bitterness.
  • Use dark roast for bold flavor, light roast for subtle notes.
  • Dairy-free? Use full-fat coconut milk & coconut cream.
  • Cornstarch can replace egg yolks for a lighter version.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 30gProtein: 5gFat: 20g
Keyword creamy coffee ice cream, Homemade coffee ice cream, no-churn ice cream
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