Here’s a delicious homemade coffee ice cream recipe that’s rich, creamy, and full of bold coffee flavor. You can make it with or without an ice cream maker!
Classic Coffee Ice Cream (With Ice Cream Maker)
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 1½ tbsp instant espresso powder (or finely ground coffee)
- 1 tbsp vanilla extract
- ¼ tsp salt
- 4 large egg yolks (optional, for custard base)
Instructions:
- Heat the mixture – In a saucepan, warm the milk, cream, sugar, espresso powder, and salt over medium heat until steaming (do not boil).
- Temper egg yolks (if using) – In a bowl, whisk egg yolks. Slowly pour ½ cup of the hot cream mixture into the yolks while whisking. Then, pour the yolk mixture back into the saucepan.
- Cook until thickened – Stir constantly over low heat until the mixture coats the back of a spoon (~170°F/77°C). Strain through a fine-mesh sieve.
- Chill – Stir in vanilla, then refrigerate for at least 4 hours (or overnight).
- Churn – Pour into an ice cream maker and churn according to manufacturer’s instructions (~20-25 mins).
- Freeze – Transfer to a container and freeze for 4+ hours until firm.
No-Churn Coffee Ice Cream (No Machine Needed)
Ingredients:
- 2 cups heavy cream (very cold)
- 1 (14 oz) can sweetened condensed milk
- 2 tbsp instant espresso powder (or 1 tbsp finely ground coffee)
- 1 tsp vanilla extract
- ¼ tsp salt
Instructions:
- Dissolve coffee – Mix espresso powder with 1 tbsp hot water to make a paste. Let cool.
- Whip cream – Beat heavy cream until stiff peaks form.
- Fold in ingredients – Gently mix in condensed milk, coffee paste, vanilla, and salt.
- Freeze – Pour into a loaf pan, cover, and freeze for 6+ hours (or overnight).
Variations:
- Mocha Chip – Add ½ cup chopped dark chocolate or chocolate chips.
- Affogato-Style – Serve with a shot of hot espresso poured over the top.
- Dairy-Free – Use coconut cream and almond milk instead of dairy.
Enjoy your homemade coffee ice cream!
