Homemade Coffee Ice Cream Recipe
Posted Aug 06, 2021, Updated Jul 12, 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! Or, use it as one of the layers in this ice cream cake recipe!
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.
I have already made your coffee ice cream 4 times since it is absolutely delicious. Last time I substituted one cup of the half-and-half with one cup of whole milk, which I bought specifically to do that. I could not tell any difference in the perfection of this ice cream recipe.
I normally only have nonfat milk for my cappuccino, so I’m wondering how it will be if I use one cup of nonfat milk with one cup half-and-half, and then of course, the one cup of whipping cream. If you think the nonfat milk is a bad idea, please let me know, and I will be happy to buy a small thing of whole milk. By the way, I use all organic. I even used organic sugar last time and it tasted just as delicious.
I’m so happy you love this recipe, Judi! Personally, non-fat ice cream isn’t my favorite. And I’m a little nervous it would be icy and not as creamy. But if you try it please come back and let me know how it goes!
I made this coffee ice cream and it is the best.
This is my second time and I am now hooked on making amazingly tasty ice cream.
The coffee amount is perfect.
My next batch is going to be coffee ice cream with roasted almonds.
Thank you
Thank you so much, Laura! The addition of almonds sounds yummy!
This recipe is amazing!! I was going for the flavors of Coldstone’s coffee lover ice cream so I added in caramel sauce, chopped almonds, and chopped heath bar towards the end of churning and I can confirm that this recipe is super easy to follow and delicious!! The coffee flavor is perfection not too bitter or sweet and everyone in my family LOVED it!! Thank you!!
Oh my goodness, those add-ins sound INCREDIBLE!
Okay, so I ran out of half and half, and needed to do 2 cups of Heavy Cream, one cup of half and half. Also, I added an extra tablespoon of instant coffee, as per my partner’s recommendation. THIS ICE CREAM IS INSANELY DELICIOUS! Legit, tastes like Hagen Daas coffee ice cream, exactly. EXACTLY!! What an awesome recipe this is! Oh, as a result of not having the right amount of half and half, I just mixed all the half and half and cream together right away, warmed, then combined w the egg yolks. I was nervous if this would change the consistency or something, but it’s super smooth and insanely creamy. Last thing to note, I didn’t want to wait for the batter to cool overnight, so I placed it in an ice bath until it was cold, then placed it in the ice cream maker. It was custard like last night, and today it’s proper ice cream/gelato texture.
I’m so happy you love it – I was going for that exact type of coffee ice cream (my son’s favorite) so this is a huge compliment!
This was so creamy and delicious, and also my first time ever making ice cream. I will definitely use this recipe again and again!
I’m so happy you love it!
I made this last night using 2 cups heavy cream and one cup of half and half. I used espresso powder for the coffee flavoring. This was absolutely fantastic! Best coffee ice cream I have ever had…hands down!
Thank you so much Barbara!
Made this tonight for a birthday party. It was simple to make and has a nice coffee flavor but it came out way too sweet! I would reduce the sugar by half if I made it again.
Laura,
I’m not sure if my previous comment went through but I take it you can you use 3 cups of heavy whipping cream w/o using half and half? Or is it best to used both? Anyway your coffee ice cream receipe looks great. Thanks.
Hello! You can use 3 cups of heavy cream, yes!