I perfected an Iced Coffee Ice Cream with only six ingredients and 20 minutes of prep, and a surprising pantry staple brings deep espresso flavor.
I never imagined a scoop could feel like a mini jolt of joy, but this homemade coffee ice cream does. It’s rich, smooth, creamy, and nails that perfect coffee flavor without being overpowering.
I keep it simple, relying on heavy cream and instant espresso powder so the coffee really sings, and it only takes about 20 minutes to prep before chilling. If you’re into Instant Coffee Ice Cream or love hunting down Machine Ice Cream Recipes, this one’s worth a try.
Fair warning, I always taste-test way too much while it freezes, so you might end up doing the same.
Ingredients
HOMEMADE COFFEE ICE CREAM
- Heavy cream: makes texture really rich and creamy, full of fat and calories, keeps scoopable.
- Whole milk: adds mild dairy sweetness and protein, less fat than cream, still tastes rich.
- Granulated sugar: gives sweetness and smooth freeze, pure carbs, no fibre or protein, adds body.
- Egg yolks: add silkiness, fat and some protein, plus Vitamin A and natural emulsifiers too.
- Instant espresso powder: gives bold coffee flavor, tiny carbs, almost no calories, adds aroma punch.
- Vanilla extract: lifts flavors with sweetness and aroma, tiny antioxidants, barely any calories at all.
Ingredient Quantities
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 4 large egg yolks
- 2 tablespoons instant espresso powder
- 1 teaspoon pure vanilla extract
How to Make this
1. In a bowl whisk 4 large egg yolks with 3/4 cup granulated sugar until the mixture is pale and a little thick, set aside.
2. In a medium saucepan combine 2 cups heavy cream, 1 cup whole milk and 2 tablespoons instant espresso powder. Warm over medium heat, stir often so the espresso dissolves and the milk mixture is steaming but not boiling.
3. VERY slowly pour about a cup of the hot milk mixture into the yolks while whisking constantly to temper them, then pour the tempered yolks back into the saucepan with the rest of the milk.
4. Cook the custard over low to medium-low heat, stirring constantly with a wooden spoon or spatula, until it thickens enough to coat the back of the spoon or reaches about 170 to 175 F. dont let it boil or you’ll scramble the eggs.
5. Remove from heat, stir in 1 teaspoon pure vanilla extract, then strain the custard through a fine mesh sieve into a clean bowl to catch any tiny cooked bits or undissolved espresso grinds.
6. Cool the strained custard quickly by placing the bowl in an ice bath and stirring occasionally until it’s room temp, then cover and chill in the fridge at least 4 hours or overnight. Churn cold custard, not warm.
7. Churn the chilled custard in your ice cream maker according to the manufacturer’s directions until it reaches soft-serve consistency, this usually takes 20 to 30 minutes depending on your machine.
8. Transfer the churned ice cream to a freezer-safe container, press a piece of plastic wrap right on the surface to prevent ice crystals, cover with the lid and freeze for at least 2 hours to firm up.
9. Scoop and serve. Tip: if you like a bolder coffee hit, stir in an extra tablespoon of instant espresso dissolved in a teaspoon of hot water before chilling, or if you dont have an ice cream maker, put the chilled custard in a shallow pan in the freezer and stir vigorously every 30 minutes until creamy.
Equipment Needed
1. Medium saucepan (for warming the cream and milk; heat gently so it doesnt boil)
2. Large mixing bowl (whisk egg yolks and sugar)
3. Small bowl or measuring cup (hold a cup of hot milk for tempering)
4. Whisk (for beating yolks smooth and for tempering)
5. Wooden spoon or heatproof spatula (stir the custard while cooking)
6. Instant read thermometer (check 170 to 175 F so you dont overcook the eggs)
7. Fine mesh sieve (strain out cooked bits and undissolved espresso grinds)
8. Large bowl for ice bath (cool the custard quickly)
9. Ice cream maker (or shallow pan if you plan to freeze and stir by hand)
10. Freezer-safe container plus plastic wrap (press wrap onto surface to prevent ice crystals)
FAQ
HOMEMADE COFFEE ICE CREAM Recipe Substitutions and Variations
- Heavy cream (2 cups): Swap with 1 1/2 cups whole milk + 1/2 cup melted unsalted butter to mimic the fat and mouthfeel, whisk well before using. Or for dairy free use 2 cups full fat coconut milk, it’s rich but adds a coconut note.
- Whole milk (1 cup): Use 1 cup half and half for a richer custard, or 1 cup unsweetened oat or almond milk to go dairy free. If using plant milk add 1 to 2 tbsp cornstarch or 2 tbsp coconut cream to help body and reduce iciness.
- Granulated sugar (3/4 cup): Replace 1:1 with light brown sugar for a deeper caramel flavor, or use about 2/3 cup honey or maple syrup (liquid sweeteners make the ice cream softer so reduce a bit and warm to dissolve). For fewer ice crystals try substituting up to 1/3 cup light corn syrup combined with less granulated sugar.
- Instant espresso powder (2 tbsp): Use 1/4 to 1/2 cup very strong brewed espresso or coffee, cooled, for a similar coffee punch. If you only have instant coffee use the same amount, or try 2 tsp espresso extract for concentrated flavor.
Pro Tips
1) Bloom the espresso first by stirring it into a tablespoon or two of very hot water, taste it and adjust before adding to the custard. If you want a stronger coffee punch add an extra teaspoon dissolved that way right before chilling.
2) Temper the eggs slowly and cook low, use an instant-read thermometer and pull the custard around 170 to 175 F so you dont scramble the yolks. If you see tiny cooked bits, strain it quick and cool fast or the texture will be grainy.
3) Chill everything. The colder the custard and the ice cream bowl, the smoother the churned ice cream will be. If you rush this you get icier, looser results so give it several hours or overnight.
4) For scoopability straight from the freezer add a stabilizer like a tablespoon of light corn syrup or a splash of vodka or coffee liqueur, it lowers the freezing point so it stays soft but still freezes firm. Also press plastic wrap right on the surface before freezing to prevent ice crystals.
HOMEMADE COFFEE ICE CREAM Recipe
I perfected an Iced Coffee Ice Cream with only six ingredients and 20 minutes of prep, and a surprising pantry staple brings deep espresso flavor.
8
servings
331
kcal
Equipment: 1. Medium saucepan (for warming the cream and milk; heat gently so it doesnt boil)
2. Large mixing bowl (whisk egg yolks and sugar)
3. Small bowl or measuring cup (hold a cup of hot milk for tempering)
4. Whisk (for beating yolks smooth and for tempering)
5. Wooden spoon or heatproof spatula (stir the custard while cooking)
6. Instant read thermometer (check 170 to 175 F so you dont overcook the eggs)
7. Fine mesh sieve (strain out cooked bits and undissolved espresso grinds)
8. Large bowl for ice bath (cool the custard quickly)
9. Ice cream maker (or shallow pan if you plan to freeze and stir by hand)
10. Freezer-safe container plus plastic wrap (press wrap onto surface to prevent ice crystals)
Ingredients
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
4 large egg yolks
2 tablespoons instant espresso powder
1 teaspoon pure vanilla extract
Directions
- In a bowl whisk 4 large egg yolks with 3/4 cup granulated sugar until the mixture is pale and a little thick, set aside.
- In a medium saucepan combine 2 cups heavy cream, 1 cup whole milk and 2 tablespoons instant espresso powder. Warm over medium heat, stir often so the espresso dissolves and the milk mixture is steaming but not boiling.
- VERY slowly pour about a cup of the hot milk mixture into the yolks while whisking constantly to temper them, then pour the tempered yolks back into the saucepan with the rest of the milk.
- Cook the custard over low to medium-low heat, stirring constantly with a wooden spoon or spatula, until it thickens enough to coat the back of the spoon or reaches about 170 to 175 F. dont let it boil or you'll scramble the eggs.
- Remove from heat, stir in 1 teaspoon pure vanilla extract, then strain the custard through a fine mesh sieve into a clean bowl to catch any tiny cooked bits or undissolved espresso grinds.
- Cool the strained custard quickly by placing the bowl in an ice bath and stirring occasionally until it's room temp, then cover and chill in the fridge at least 4 hours or overnight. Churn cold custard, not warm.
- Churn the chilled custard in your ice cream maker according to the manufacturer's directions until it reaches soft-serve consistency, this usually takes 20 to 30 minutes depending on your machine.
- Transfer the churned ice cream to a freezer-safe container, press a piece of plastic wrap right on the surface to prevent ice crystals, cover with the lid and freeze for at least 2 hours to firm up.
- Scoop and serve. Tip: if you like a bolder coffee hit, stir in an extra tablespoon of instant espresso dissolved in a teaspoon of hot water before chilling, or if you dont have an ice cream maker, put the chilled custard in a shallow pan in the freezer and stir vigorously every 30 minutes until creamy.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 120g
- Total number of serves: 8
- Calories: 331kcal
- Fat: 25g
- Saturated Fat: 15.3g
- Trans Fat: 0.64g
- Polyunsaturated: 1.18g
- Monounsaturated: 6.08g
- Cholesterol: 167mg
- Sodium: 45mg
- Potassium: 159mg
- Carbohydrates: 22.6g
- Fiber: 0.06g
- Sugar: 22.1g
- Protein: 3.9g
- Vitamin A: 1130IU
- Vitamin C: 0.06mg
- Calcium: 89mg
- Iron: 0.28mg
