The Best Coffee Ice Cream

This Coffee Ice Cream recipe is the perfect summer treat for coffee lovers! Rich and luscious, you’ll want seconds!

Though I don’t drink coffee anymore, I can never resist a scoop of Homemade Coffee Ice Cream. This recipe will knock your socks off!

Why You Must Make this Homemade Ice Cream Recipe

• I licked the pan, I licked the ice cream processor freezing bowl, I licked the paddle.  And I don’t consider myself a big fan of ice cream. But there is something I can’t resist when it comes to coffee ice cream.  If you’re a fan of coffee desserts, you must give this a try.
• Spiked with Kahlua, a coffee liqueur, and infused with 3 tablespoons of espresso powder, this ice cream recipe is a coffee lover’s dream.
• And if you’re worried about the caffeine, use decaffeinated instant coffee instead of espresso powder. The flavor won’t suffer!

Frequently Asked Questions

Tips for Making Homemade Coffee Ice Cream

This coffee ice cream is made with a cooked custard. This rich cream and egg mixture needs to be dealt with carefully to ensure a smooth, luscious ice cream.

• The custard should be very cold before putting it into your ice cream maker. If not cold enough, the custard won’t freeze properly.
• Make the custard the day before you plan to eat the ice cream, so it can rest overnight in the refrigerator. It will give it time to chill properly and for the coffee flavors to infuse into the mixture.
• A hot cream mixture will be drizzled into the 6 whisked egg yolks. This needs to be done very slowly while whisking the mixture vigorously.
• The hot cream will scramble the eggs if added too quickly, so do not rush this process!
• An electric ice cream maker will have this ice cream at soft-serve stage in 20-30 minutes. If you’d like it firmer, place the ice cream into a freezer-safe container, cover and let freeze a few more hours.
• Note that your ice cream canister needs to be frozen overnight or it will not freeze your ice cream properly. Believe me, I’ve tried and failed!
• This homemade ice cream recipe is flavored with espresso powder. If you’d like a less intense chocolate flavor, use instant coffee instead.

How to Make  Coffee Ice Cream

1. Make the coffee custard.
2. Strain the custard to remove any tiny cooked egg particles.
3. Cool the custard to room temperature, then Chill.
4. Process in your ice cream maker.
5. Remove to a freezer-safe container and Freeze until firm.

Ingredient Notes:

• 6 Egg Yolks – Use large eggs. Save the leftover 6 egg whites to make this exquisite Chocolate Raspberry Pavlova
• Heavy Cream – Must have at least 36% butterfat
• Whole Milk – Adds more richness than skim or 2% milk.
• Sugar – Regular white, granulated sugar
• Salt – Table salt. Salt is an important component of all desserts. It’s an important flavor enhancer.
• Instant Espresso Powder – I use Medaglia D’oro brand. May substitute instant coffee powder.
• Kahlua – A coffee liqueur. Alcohol will lower the freezing point of ice cream, making it softer and creamier. It also enhances the flavor of the ice cream.

More of the Best Ice Cream Recipes

• Cheesecake Ice Cream
• White Chocolate Ice Cream
• Strawberry Cheesecake Ice Cream Pie
• Fresh Peach Ice Cream
• Mocha Ice Cream
• Oreo Ice Cream
• More Dessert Recipes
• Plus, you may like this Tiramisu Cheesecake!

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The Recipe:

Coffee Ice Cream

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Yield 10 servings

A delicious version of homemade coffee ice cream

Ingredients

• 6 egg yolks
• 1¾ cups heavy cream
• 2 cups whole milk
• ¾ cup sugar plus 2 tablespoons
• 1 teaspoon salt
• 3 tablespoons instant espresso powder
• 1 tablespoon Kahlua

Instructions

1. Put the egg yolks in a large heatproof bowl and set them aside.
2. In a medium saucepan, stir together the heavy cream, milk, sugar, salt, and instant espresso powder. Bring the mixture to a slow, consistent simmer (just this side of a boil) and remove from heat.
3. Whisk the egg yolks until just combined, then slowly stream in half of the hot coffee cream mixture while whisking constantly.
4. Transfer the egg mixture back to the medium saucepan containing the other half of the coffee cream mixture.
5. Heat over medium-low heat, stirring constantly, until the mixture is thick enough to coat the hack of a spoon (about 175 degrees on an instant-read thermometer).
6. Remove from heat and strain the mixture through a fine-mesh strainer into a bowl. Whisk in the Kahlua, and let the mixture cool to room temperature.
7. Press a piece of plastic wrap directly onto the surface of the mixture. Refrigerate for 4 hours.
8. Pour into an ice cream machine and freeze, following the manufacturer’s directions.

Notes

Use instant coffee powder for a less intense coffee flavor.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Medaglia D'Oro Espresso Instant Coffee
• 
  Egg separator
• 
  Ice Cream Scoop
• 
  Ice Cream Maker

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 268Total Fat: 19gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 163mgSodium: 250mgCarbohydrates: 19gFiber: 0gSugar: 19gProtein: 4g

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Coffee Ice Cream Photo from 2011 post.