Coffee Ice Cream
Indulge in the rich, velvety flavors of homemade Coffee Ice Cream—a dreamy treat for coffee lovers and dessert enthusiasts alike. This recipe combines the bold intensity of instant espresso powder with the creamy decadence of heavy cream and whole milk for a perfectly balanced flavor. The silky custard base, made with egg yolks and a hint of vanilla, is churned to perfection for a luxurious, smooth texture. With just a few simple ingredients, this irresistible frozen dessert captures the essence of your favorite coffee in every scoop. Serve it in a waffle cone, pair it with a chocolate drizzle, or enjoy it straight from the container—it’s a gourmet delight that will awaken your taste buds! Perfect for cozy nights or summer gatherings, this Coffee Ice Cream recipe is as satisfying to make as it is to savor.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.75 cup Granulated sugar
- 5 large Egg yolks
- 2 tablespoons Instant espresso powder
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Instructions
In a medium saucepan, combine the heavy cream, whole milk, and instant espresso powder. Heat the mixture over medium heat, stirring occasionally, until it begins to steam but does not boil.
Meanwhile, in a medium mixing bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and thick.
Gradually ladle about 1 cup of the hot cream mixture into the egg yolk mixture, whisking constantly to temper the eggs and prevent them from curdling.
Pour the tempered egg mixture back into the saucepan with the remaining cream mixture. Heat the custard over low to medium heat, stirring constantly with a wooden spoon or heatproof spatula, until it thickens enough to coat the back of the spoon. Do not let it boil.
Remove the custard from the heat and stir in the vanilla extract and salt. Strain the custard through a fine-mesh sieve into a clean bowl to remove any solid bits.
Place the bowl of custard into an ice bath or refrigerate it until it cools completely, about 2 hours.
Once chilled, transfer the custard to an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
Transfer the churned ice cream to an airtight container and freeze for at least 4 hours or until firm.
Serve and enjoy your homemade coffee ice cream!
Nutrition Facts
Calories |
2634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.4 g | 244% | |
| Saturated Fat | 108.5 g | 542% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1432 mg | 477% | |
| Sodium | 882 mg | 38% | |
| Total Carbohydrate | 170.3 g | 62% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 162.8 g | ||
| Protein | 21.5 g | 43% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 415 mg | 32% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 684 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
