Homemade Coffee Ice Cream Recipe
Posted Aug 06, 2021, Updated Feb 24, 2024
This post may contain affiliate links. Please read our disclosure policy.
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.
We love using our 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!
Coffee Ice Cream: Ingredients
Here are a few notes about the ingredients and possible substitutions 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.
Next, add the warm egg mixture to the half and half on the stovetop and whisk in the coffee granulates until dissolved.
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.
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).
If desired, add mix-ins like chocolate chunks, a chocolates swirl, or even crumbled coffee cookies (YUM)!
Freeze
Transfer the homemade coffee ice cream to an airtight container and freeze completely, about 4 hours.
Serve
Enjoy this coffee ice cream with a dollop of homemade whipped cream for an extra special treat! Or, serve on top of coffee brownies.
I have also made ice cream cookie sandwiches using coffee cookies and coffee ice cream – to die for!
Store
This homemade coffee ice cream can be stored in the freezer in an airtight container for up to 3 months.
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!
Coffee Ice Cream Recipe FAQs
Follow this recipe! It’s so easy!
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.
You can use espresso powder in place of instant coffee.
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.
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 see your creations!
Best Coffee Ice Cream Recipe
Equipment
Ingredients
- 2 cups half and half
- 1 cup granulated sugar
- ¼ teaspoon sea salt
- 4 egg yolks
- 1 cup heavy cream
- 1 to 1 ½ Tablespoons instant coffee (decaf or regular)
- 1 teaspoon 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
- 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.
- glass tupperware with a lid.
- these 1-quart storage tubs
- and this jumbo 2.5 quart container (for larger batches).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Nothing short of AWESOME! 🙂
Could you substitute one of the dairy liquids with sweetened condensed milk?
I don’t recommend that substitution. If you do decide to try it, you will need to decrease the sugar.
This is an amazing coffee ice cream recipe! The intense and rich aroma of coffee perfectly complements the creamy texture of the ice cream. It offers a gentle sweetness and a subtle caffeine kick, providing a truly delightful flavor experience. When I tried this recipe, I savored every bite, indulging in a special treat for coffee lovers. With its freshly ground coffee beans, it delivers an authentic coffee experience. It’s perfect for cooling off during the summer or enjoying as a delightful snack. It provides an incredible burst of energy and revitalizes your day. Give this recipe a try; it will steal the hearts of coffee enthusiasts!
Hi! I’d love to try this recipe and am new to making homemade ice cream. Does heating the raw egg in this way make it pasteurized/safe from Salmonella?
Yes!
I’ve been looking for a good coffee ice cream recipe, and am looking forward to trying this. I agree with your son, nothing beats a good coffee ice cream. Thank you for some of the others as well. The lavender honey looks great.
Thank you Monica!
I’m just asking to make sure it’ll turn out the same I made it the way it’s stated 1 cups heavy cream 2 cups half and half but it says about substituting dairy. I’m wandering if I use 3 cups of heavy cream will it still turn out the same or nearly identical? I made this once with the cream and half and half and it was amazing I just have alot of heavy cream I need to use soon
Oh yes, using all heavy cream will yield a very delicious result! 😉
How many quarts does this recipe make?
It makes 1 pint.
1 quart?
This recipe is excellent. I ground up some specialty coffee and used that. It came out very flavorful!
Mine ended up coming out to 1 quart, enough for sharing.
I’m so glad you love it!
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.
Any water that condenses under the plastic wrap was water that was already inside the mix to begin with, so it isn’t watering anything down. It’s not like that condensation just pulls from out of the air or something. That being said, you certainly shouldn’t put be putting hot things in the fridge anyway, but that whole “watering down your mixture” thing is a myth.
Nobody said anything about watering down the mixture. The condensed water drops will turn into little pieces of ice. Reread the comment Scotty 🙂
This turned out amazing! First time I made a custard first and honestly I like it a lot more than without!
Thank you Dom!
Could Splenda be substituted for the sugar in this recipe?