Coffee Ice Cream
Learn how easy it is to make this creamy homemade coffee ice cream. You only need simple ingredients: milk, heavy cream, granulated sugar, eggs, whole coffee beans, and a vanilla bean. It's an ultra-creamy ice cream that is full of coffee flavor and reminds me of a cold brew iced coffee with loads of cream.
So I made coffee ice cream. Lucian and I love this ice cream. It's like an iced coffee with loads of cream. Wesley is a party pooper and won't have anything to do with coffee. He likes the smell of it, and that's where his interest in coffee-flavored things departs. That's okay, I like it enough for both of us.
Do you see those speckles of goodness throughout the ice cream? That's a good ol' vanilla bean. A vanilla bean will bump up the flavor of any ice cream. I highly recommend adding one, but vanilla bean paste will do the job if you don't have any on hand.
I have a few more popular ice cream recipes you might want to try soon. Here are peanut butter ice cream, churro-flavored ice cream, and a fun summer sweet tea ice cream.
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Reasons To Make This Coffee Ice Cream
Caffeine Boost - This coffee uses real coffee beans to create a heavenly coffee-flavored ice cream, adding a fantastic caffeine boost.
Homemade - If you love a good homemade ice cream that allows you to control the ingredients used, so there are no preservatives or fillers used.
Customize - You can mix in ingredients, change up the flavor of the ice cream, etc.
Ingredients
See the recipe card at the bottom of the post for all ingredients and quantities.
Milk - You will want to reach for whole milk. This is going to add a creamy texture to the ice cream.
Heavy Cream - You will also use heavy cream for the ice cream batter. The heavy cream offers a super creamy texture.
Granulated Sugar - The sugar will sweeten the ice cream and help the texture.
Vanilla Bean - This magical ingredient rices the ice cream to a whole new level. This can be substituted with vanilla bean paste.
Egg Yolks - The egg yolks will enhance the richness and create a velvety texture for the ice cream. Remove all the egg whites and use them for a different recipe.
Coffee Beans—Make sure to buy a coffee bean that you like. This is important as it will be the stand-out flavor in this ice cream.
Substitutions and Variations
- Vanilla Beans: The vanilla bean can be substituted with vanilla bean paste.
- Mocha: Add some cocoa powder 2-3 tablespoons to the ice cream and melt 1-2 ounces of chocolate to mix into the base of the ice cream for a mocha flavor.
- Mix-Ins: Crushed cookies, chopped candy bars, mini chocolate chips, chopped brownies, and shredded coconut flakes are just a few ideas for what to mix in your ice cream. Feel free to mix in any of your favorites.
- Nuts: For this recipe, consider mixing in â…“-1/2 cups of chopped nuts, such as almonds, hazelnuts, or pecans.
- Irish Cream Coffee: Want a boozy twist? Add 2-3 tablespoons of Bailey's Irish Cream to the base at the end of mixing. This will be for adults only.
- Espresso: Feel free to swap and use your favorite espresso to flavor the ice cream.
NOTE: This recipe has not been tested with other substitutions or variations
Equipment Needed
- Ice Cream Machine - I used a 2 QT Cuisinart Ice Cream Maker. I think you can find these at any thrift store if you don't want to buy new.
- Ice Cream Container - This is the ice cream container that I used, but a loaf pan works as well.
- Ice Cream Scoop - This is the scoop in the photograph, but I also really love this one which is like an ice cream spade.
How to Make Coffee Ice Cream
Step 1: Start with a large bowl and add in the milk, cream, and coffee beans. Cover with plastic wrap and refrigerate overnight to allow the flavors to meld together.
Step 2: Next, add sugar to the coffee bean mixture and place it in a medium saucepan. Add the vanilla bean and bring the mixture to almost a boil. Once the bubbles develop, you will stir and remove them from the heat.
Step 3: In a new bowl, add the whisked egg yolks and stir in 1 cup of the hot cream mixture at a time, whisking nonstop. Repeat until the mixture is fully creamed together.
Step 4: Reheat the mixture until the ice cream mixture thickens. You want the mixture to coat the back of a wooden spoon. Once it is removed from heat, let it cool for 30 minutes.
Step 5: Strain the mixture and remove the coffee beans and vanilla bean pod.
Step 6: Place the mixture in the fridge for an hour to cool in a covered dish. You can store it overnight if you would like.
Step 7: Then place the ice cream mixture in your ice cream maker and follow the directions to your ice cream maker.
Step 8: Freeze the ice cream for 2 hours until firm, then scoop and serve.
Tips For Success
- Tempering the milk mixture into the egg yolks is essential. If you pour it all in, it will make scrambled eggs. You must add the mixture to the eggs while mixing constantly and slowly.
- Allowing the coffee mixture to sit overnight helps all the coffee flavor infuse into the milk mixture. If you skip this step, your ice cream will lack flavor.
- Quality ingredients are essential for the best flavor of the ice cream.
- Straining the custard mixture before freezing is essential to remove chunks or bits. This will ensure a super smooth and creamy texture.
- Make sure the sugar is fully dissolved, or it will cause a grainy texture to the ice cream.
Storing Ice Cream
Store your ice cream in the freezer in an airtight container that is freezer-friendly. Glass or stainless steel work best. Keep your ice cream in the coldest part of your freezer.
Freeze for 1-2 weeks. Since there are no preservatives in the ice cream, it will not last as long as store-bought ice cream.
Recipe FAQs
Yes. You can use any type of milk or plant-based milk you would like. Just know that the flavor and texture can vary depending on the type of dairy-free milk you opt for.
Allow your ice cream to soften on the counter for 5-10 minutes. Then, use your ice cream scoop, which will be softer for scooping.
If you do not have an ice cream maker you can place the ice cream in the freezer and freeze for 1-2 hours. Then take it out when it is partially set, and stir. Do this every 30 minutes or until you get a nice and creamy texture of the ice cream mixture. Then you can just keep in the freezer until you are ready to serve.
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Coffee Ice Cream
Ingredients
- 1 cup milk
- 3 cups heavy cream
- 1 cup granulated sugar
- 1 vanilla bean
- 5 egg yolks
- ½ cup whole coffee beans , coarsely chopped
Instructions
- Place the coffee beans in a storage bag and smash with a rolling pin.
- In a large bowl, add milk, cream, and chopped coffee beans. Cover with plastic wrap and place in the fridge over night.
- Add sugar to the coffee bean and milk mixture. Place it in a medium saucepan over medium heat. Cut the vanilla bean in half and run the dull side of your knife down the insides of the bean. Put the scrapings in the cream mixture and the cut open vanilla pod also.
- Bring the milk up to almost a boil. Once small bubbles form around the edge of the saucepan, the cream mixture is ready.
- In a separate medium bowl, whisk the egg yolks.
- Add 1 cup of the hot cream mixture into the egg yolks and whisk until combined.
- Pour the yolk mixture into the saucepan with the rest of the cream mixture.
- Reheat the mixture until the cream thickens and coats the back of a wooden spoon. Remove from the heat and let cool for about 30 minutes.
- Strain the mixture to remove the chopped coffee beans and vanilla bean pod.
- Place in a large bowl and cover with plastic wrap. Place in the fridge for an hour or cool in an ice bath. I place mine in the fridge over night.
- Place in the ice cream maker for the recommended time required by your ice cream maker. Mine recommends no longer than 20 minutes.
- Place in a freezer safe container and freeze for 2 hours or until very firm. Scoop and serve!
Notes
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
Coffee ice cream has always been my fave but this is the first time I’ve made it myself. This recipe is delicious! I’ve also used 2/3 cup dark maple syrup in place of the sugar and it is really amazing!
wow, the coffee ice cream looks so tempting, I wish I can try that now 🙂
It was out of this world. I'm not an ice cream eater and I couldn't stay out of it!
Coffee ice cream is hands down my favourite flavour ever.. definitely craving a scoop right now, this ice cream looks so delicious!
Mine too! I would ship you a scoop if it had lasted. Unfortunately, I ate it all! 😀