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    Home » Homemade Coffee Ice Cream Recipe

    Homemade Coffee Ice Cream Recipe

    Published: Aug 6, 2021 by Laura · This post may contain affiliate links.

    Jump to Recipe

    Rich, ultra-creamy, with a bold coffee flavor — this is the best homemade coffee ice cream recipe! It's easy to make with only 7 ingredients and is better than store-bought or ice cream parlor varieties.

    overhead view of scoops of coffee ice cream in white container with an ice cream cone

    We're calling this the "Summer of Ice Cream" in our house, using our new ice cream maker to create the best versions of our favorite flavors in the comfort of our own home.

    I created this coffee ice cream for my son! He has always been my coffee kid, the first time I gave him a sip of my black coffee he loved it. Well, on vacation a few years ago he tried coffee ice cream and declared it was his all-time favorite flavor. So naturally, we had to create the best coffee ice cream recipe so we could make it and enjoy it whenever the craving strikes.

    This recipe is rich, ultra-creamy, and has a bold coffee flavor. It's easy to make with only 7 ingredients and is better than any store-bought variety! Plus, you can use decaf instant coffee to make it caffeine-free if you're making it for coffee-loving kids like my son!

    4 scoops of Coffee Ice Cream in a dish with an ice cream scoop

    Coffee Ice Cream: Ingredients

    Here are a few notes about the ingredients and possible substitutions in this coffee ice cream recipe. 

    overhead photo of the 7 ingredients in this Coffee Ice Cream recipe
    • Half and half/heavy cream. This recipe calls for 3 cups of liquid dairy. You can change the ratios of half and half : cream if desired, as long as the total amount equals 3 cups. You could also substitute some of the liquid with whole milk. 
    • Granulated sugar. Organic cane sugar works well in place of white granulated sugar.
    • Fine sea salt. if using iodized salt, reduce the amount by half. 
    • Pure vanilla extract. I don't recommend using imitation vanilla. However vanilla bean paste is a good substitute. 
    • Instant Coffee. High quality instant coffee is worth purchasing to make this recipe. Both caffeinated and decaffeinated work well.

    How to make Coffee Ice Cream

    This coffee ice cream involves making a custard, straining it and then chilling the mixture for at least 4 hours (preferably overnight). So make sure to begin the process the day before you want to enjoy it!

    Make the custard

    To begin, warm the half and half, sugar and salt in a medium saucepan over medium heat, whisking to dissolve sugar.

    Then, in a separate bowl beat the egg yolks. Add ½ cup of the warm mixture to the egg yolks and whisk to combine.

    two photos showing How to Make Coffee Ice Cream - making the custard by warming milk and egg miture

    Next, add the warm egg mixture to the half and half on the stovetop and whisk in the coffee granulates until dissolved.

    two photos showing How to Make Coffee Ice Cream adding instant coffee

    Cook the custard over medium-low heat stirring constantly until the mixture thickens slightly – just barely sticking to the back of a spatula or until it reaches 170 degrees F.

    Once thickened, put the heavy cream into a bowl with a fine mesh strainer on top of the bowl. Strain the custard into the heavy cream and discard what is left on the strainer. Add vanilla extract, stir to combine.

    two photos showing How to Make Coffee Ice Cream - straining the custard

    Chill

    Transfer the coffee ice cream mixture into an airtight container and cool completely in the fridge (preferably overnight).

    Churn

    Pour the coffee ice cream mixture into an ice cream maker and churn until frozen (about 30-40 minutes).

    two photos showing How to Make Coffee Ice Cream - chilling and churning the ice cream

    Freeze

    Transfer the homemade coffee ice cream to an airtight container and freeze completely, about 4 hours.

    two photos showing How to Make Coffee Ice Cream - after churning and in a freezer container

    Serve!

    Enjoy this coffee ice cream with a dollop of homemade whipped cream for an extra special treat! 

    Store

    This homemade coffee ice cream can be stored in the freezer in an airtight container for up to 3 months. 

    overhead photo of 4 scoops of Coffee Ice Cream in a dish with an ice cream scoop

    Ice Cream Making Tools

    • Ice cream maker: I have this Cuisinart Ice Cream maker. I bought it at a garage sale and got a great deal on it! This summer I purchased a new one, this Cuisinart Stainless Steel Ice Cream Maker because it's bigger and has a few other more desirable features.
    • Storage container: I store our homemade ice cream in a glass tupperware with a lid.  There are also great containers that are made for storing ice cream, like these 1-quart storage tubs and this jumbo 2.5 quart container (for larger batches). 
    • Ice cream scoop: I have a little collection of ice cream scoops! I like using a large cookie scoop because it makes pretty, round servings of ice cream due to the shape and release feature.  The shape of this scoop makes it easy to serve ice cream! 
    five scoops of Coffee Ice Cream with an ice cream come in a white dish

    FAQs about this Coffee Ice Cream Recipe

    How do you make coffee ice cream from scratch?

    Follow this recipe! It's so easy!

    Can you put coffee grounds in ice cream?

    I do not recommend doing this. Use brewed coffee or instant coffee granules (as called for in this recipe) to make the best coffee ice cream.

    What can I substitute for instant coffee in a recipe?

    You can use espresso powder in place of instant coffee.

    Does coffee ice cream keep you awake?

    If you use caffeinated coffee you definitely run the risk of it effecting your ability to fall asleep. To avoid this, use decaffeinated instant coffee.

    up close photo of two scoops of Coffee Ice Cream in a waffle cone

    If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don't forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube - be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

    Best Coffee Ice Cream Recipe

    Laura
    Rich, ultra-creamy, with a bold coffee flavor — this is the best homemade coffee ice cream recipe! It's easy to make with only 7 ingredients and is better than store-bought or ice cream parlor varieties.
    5 from 21 votes
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 20 mins
    Cook Time 10 mins
    Churning & freezing 6 hrs
    Total Time 6 hrs 30 mins
    Course Dessert, ice cream
    Cuisine American
    Servings 12 Servings
    Calories 208 kcal

    Equipment

    • measuring spoons
    • measuring cups
    • ice cream maker
    • ice cream storage container
    • Ice cream scoop
    • fine mesh strainer
    • glass batter bowl
    • 3 quart saucepan

    Ingredients
      

    • 2 cups half and half
    • 1 cup granulated sugar
    • ¼ tsp sea salt
    • 4 egg yolks
    • 1 cup heavy cream
    • 1 to 1 ½ TBS instant coffee (decaf or regular)
    • 1 tsp pure vanilla extract

    Instructions
     

    • Warm half and half, sugar and salt in a medium saucepan over medium heat, whisking to dissolve sugar.
    • Beat egg yolks in a small mixing bowl, add ½ cup of the warm mixture to the egg yolks and whisk to combine. Then add that mixture to the half and half on the stovetop.
    • Whisk in coffee granulates until dissolved.
    • Cook over medium-low heat stirring constantly until the mixture thickens slightly – just barely sticking to the back of a spatula or until it reaches 170 degrees F.
    • Place the heavy cream into a bowl with a fine mesh strainer on top of the bowl.
    • Strain the custard into the heavy cream. Discard what is left on the strainer.
    • Add vanilla extract, stir to combine.
    • Transfer to an airtight container and cool completely in the fridge (preferably overnight).
    • Pour mixture into an ice cream maker and churn until frozen (about 30-40 minutes).
    • Transfer to an airtight container and freeze completely, about 4 hours.

    Video

    Notes

    Store

    Store this coffee ice cream in a freezer-friendly container for up to 3 months. Here are some of our favorites:
    • glass tupperware with a lid.
    •  these 1-quart storage tubs
    • and this jumbo 2.5 quart container (for larger batches). 

    Ingredient Substitutions

    • Half and half/heavy cream. This recipe calls for 3 cups of liquid dairy. You can change the ratios of half and half : cream if desired, as long as the total amount equals 3 cups. You could also substitute some of the liquid with whole milk. 
    • Granulated sugar. Organic cane sugar works well in place of white granulated sugar.
    • Fine sea salt. if using iodized salt, reduce the amount by half. 
    • Pure vanilla extract. I don't recommend using imitation vanilla. However vanilla bean paste is a good substitute. 
    • Instant Coffee. High quality instant coffee is worth purchasing to make this recipe. Both caffeinated and decaffeinated work well.

    Nutrition

    Serving: 0.25cupsCalories: 208kcalCarbohydrates: 20gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 107mgSodium: 76mgPotassium: 97mgSugar: 17gVitamin A: 521IUVitamin C: 1mgCalcium: 64mgIron: 1mg
    Tried this recipe?Let us know how it was!

    More Delicious Recipes: 

    If you love this coffee ice cream recipe, try these:

    • Our homemade vanilla ice cream is infused with vanilla beans and is oh-so good. This paleo vanilla ice cream is also a reader favorite. 
    • Make your own cookie dough ice cream and load it with cookie dough chunks!
    • This is the absolute best homemade chocolate ice cream you will ever try. 
    • My all-time favorite is chocolate peanut butter ice cream - homemade is so much better than even your favorite ice cream shop. Also try this healthier, dairy-free chocolate peanut butter ice cream. 
    • We love this cookies and cream ice cream too - it's bursting with cookies galore!

    This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

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    Did you make this recipe?

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    Reader Interactions

    Comments

    1. DPM

      January 25, 2023 at 11:37 pm

      Great recipe and it makes really good coffee ice cream. One thing I would add...don't put the mix in the refrigerator when it's hot. If you cover it with plastic wrap while it is hot and put it into the fridge you will get water condensation on the bottom of the plastic wrap. That'll add water to the mix and you might notice a slightly icy texture in the frozen ice cream. Let the mix cool a bit before refrigerating it.

      Reply
    2. Dom

      January 17, 2023 at 1:46 pm

      5 stars
      This turned out amazing! First time I made a custard first and honestly I like it a lot more than without!

      Reply
      • Laura

        January 17, 2023 at 3:38 pm

        Thank you Dom!

        Reply
    3. Richard

      January 16, 2023 at 2:50 pm

      Could Splenda be substituted for the sugar in this recipe?

      Reply
    4. Darlene

      December 07, 2022 at 5:55 pm

      5 stars
      This coffee ice cream was absolutely delicious! Everyone that tasted it said it was the BEST ice cream they ever had! Delicious!

      Reply
      • Laura

        December 08, 2022 at 6:52 am

        Thank you so much, Darlene!

        Reply
    5. Abe M

      October 21, 2022 at 6:39 pm

      5 stars
      Excellent coffee ice cream! I use a bit less sugar, but mix in about 8 crushed oreos per quart of ice cream (12 for this recipe), for an amazing coffee Oreo flavor that compares favorably to my favorite ice cream at JP Licks in the Boston area.

      Reply
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    About Laura

    I’m Laura, a former chemistry teacher turned homeschooling mom of six beautiful babies! I create simple and delicious recipes that are tested and perfected to make cooking and baking joyful and fun!

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