Go Back

Homemade Coffee Ice Cream

Homemade coffee ice cream with an intensely roasted espresso flavor and a dense custard base. Cooked to 175°F for a thick custard, then chilled and churned for a rich, bittersweet scoop.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
chilling + freezing 4 minutes
Total Time 39 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Heavy cream
  • 2 cup heavy cream
Whole milk
  • 1 cup whole milk
Granulated sugar
  • 0.75 cup granulated sugar
Egg yolks
  • 5 egg yolks
Instant espresso powder
  • 2 tbsp instant espresso powder
Whole coffee beans (optional, for steeping)
  • 0.25 cup whole coffee beans optional, for steeping
Vanilla extract
  • 1 tsp vanilla extract
Salt
  • 0.25 tsp salt

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Steep and dissolve
  1. Combine heavy cream, whole milk, and whole coffee beans (if using) in a saucepan and heat until steaming; steep for 15 minutes, then strain out the beans.
  2. Whisk instant espresso powder into the warm coffee cream until fully dissolved and smooth.
Cook the custard
  1. Whisk egg yolks and granulated sugar until pale, then slowly whisk in the hot coffee cream.
  2. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until the custard coats the back of a spoon at 175°F.
Chill, churn, and freeze
  1. Strain the custard, then whisk in vanilla extract and salt.
  2. Cool completely by setting the strained custard over an ice bath until no longer warm to the touch.
  3. Refrigerate at least 4 hours until thoroughly chilled, then churn in an ice cream maker.
  4. Freeze the churned ice cream until firm, with a scoopable, dense texture.

Notes

Pro tip: Keep the custard moving as it heats so it thickens evenly and reaches 175°F without scrambling. Store in the refrigerator only briefly (1–2 days) before freezing; for best texture, keep airtight in the freezer up to 2 months (freezer yes). For a dairy swap, use whole milk and heavy-cream alternatives designed for custards, but the flavor intensity may vary.