Homemade Coffee Ice Cream

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This Homemade Coffee Ice Cream is made just like old-fashioned ice cream! It starts with a custard that is blended with heavy cream and churned in an ice cream maker for a sensationally smooth and creamy dessert.

Homemade coffee ice cream being scooped out of a loaf pan into a white bowl.

Once you’ve made this homemade churned ice cream, you will come back to it time and time again. This recipe will satisfy your sweet coffee cravings any time you have them!

I have quite a few no-churn ice cream recipes in the archives but I’ve been itching to try a more traditional homemade ice cream.

Since you really enjoyed this coffee crunch ice cream I thought it would be great to turn it into a creamy churned recipe.

Plus, I’ve gotten quite a few requests asking how to make that ice cream with an ice cream maker.

You can use today’s custard method to turn any no-churn recipe into a luscious churned ice cream. Try it with fresh blackberry ice cream or peaches and cream ice cream.

I just know the results will be amazing.

Creamy coffee ice cream in an ice cream scoop set over a pan of ice cream.

How to make homemade coffee ice cream?

Step 1: Make the base

To get started on today’s homemade coffee ice cream, you need to make the custard. It’s a simple concoction of whole milk, sugar, salt, and instant coffee granules. The recipe calls for decaffeinated coffee just in case you are sensitive to caffeine.

Put all those ingredients in a small saucepan and cook it over medium heat until it begins to steam. Make sure not to boil it or the milk will curdle. As soon as it begins to steam reduce the heat to low.

The egg yolks go in next but you can’t just drop them into the hot the milk. They’ll scramble if you do.

Instead, whisk them gently in a small bowl. Then, while you continue to whisk, slowly pour half of the hot milk into the eggs. Now you can pour the eggs into the pot with the remaining milk.

Cook the custard over medium heat until it thickens. This can take anywhere from three to five minutes. And be sure to stir it occasionally so the bottom doesn’t scorch.

milk and coffee in a pot

tempering egg yolks with coffee mixture

Step 2: Refrigerate the custard

Sometimes little bits of egg get scrambled, no matter how careful you are, so I like to strain the custard through a fine-mesh sieve once it’s finished cooking. This will ensure the custard is completely smooth.

Cover the bowl with plastic wrap, making sure the plastic is touching the surface of the custard. This will help prevent a skin from forming over the top.

Place the custard in the refrigerator until it’s cold. It usually takes about two hours to chill.

coffee custard in a fine mesh sieve

coffee custard covered with plastic wrap

Step 3: Churn the ice cream

When it comes time to finish the coffee ice cream, you just need to mix the custard with heavy cream and vanilla until it’s well blended and churn it in your ice cream maker.

Follow the manufacturer’s instructions for churning.

heavy cream added to coffee custard

homemade coffee ice cream in an ice cream machine

Close up of the best coffee flavored ice cream in an ice cream scoop.

Making old-fashioned churned ice cream seems time-consuming and this is why most people prefer no-churn options.

But all the steps above can be done in advance. The custard will be done and ready to use.

You can enjoy the ice cream right away or store it in an airtight container in the freezer for up to two weeks.

Coffee ice cream in a scoop set over a loaf pan.

Tips for making homemade coffee ice cream

  • Make the ice cream base a day in advance. It needs to be very cold before going into the ice cream maker.
  • Take care not to scramble the egg yolks. Slowly pour the hot milk in while whisking continuously.
  • Jazz up your ice cream by adding chocolate chips or nuts.

Overhead view of homemade ice cream flavored with coffee in a loaf pan with an ice cream scoop.

Helpful tools

Ice Cream MakerIce Cream MakerSaucepanSaucepanSieveSieve

More ice cream recipes you’ll love

  1. Chocolate Chip Cookie Dough Frozen Yogurt
  2. Easy Greek Yogurt Popsicles
  3. Pina Colada Popsicles
This Homemade Coffee Ice Cream is made just like old fashioned ice cream! It starts with a custard that is blended with heavy cream and churned in an ice cream maker for a sensationally smooth and creamy dessert.
5 from 4 votes
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Homemade Coffee Ice Cream

This Homemade Coffee Ice Cream is made just like old-fashioned ice cream! It starts with a custard that is blended with heavy cream and churned in an ice cream maker for a sensationally smooth and creamy dessert. Once you’ve made this homemade churned ice cream, you will come back to it time and time again. This recipe will satisfy your sweet coffee cravings any time you have them!

Course Dessert
Cuisine American
Keyword coffee ice cream, ice cream
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Yields 5 cups
Calories 192 kcal
Author Jen Sobjack

Ingredients

Instructions

  1. In a medium saucepan combine the milk, sugar, salt, and coffee granules. Cook over medium heat stirring occasionally until steaming. Reduce the heat to low.

  2. Lightly beat the egg yolks in a small bowl. Slowly pour half the hot milk into the eggs while whisking continuously. Return the mixture to the pot and cook over medium heat, stirring occasionally, until thickened, about 5 minutes.

  3.  Strain the custard through a fine-mesh sieve set over a medium bowl. Cover it with plastic wrap, allowing it to touch the surface of the custard to prevent a skin from forming. Refrigerate until cold.

  4. When ready to make the ice cream, whisk the cream and vanilla into the custard until smooth. Churn in an ice cream maker according to the manufacturer's instructions. 

  5. Enjoy right away or transfer to a freezer-safe container. The ice cream will keep for up to 2 weeks. 

Recipe Notes

Double the recipe for a larger batch.

Nutritional values here on my recipes should be used as a general guide only. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.

Jen Sobjack

Jen has a passion for baking and she’s dedicated to bringing you classic dessert recipes filled with more flavor and creativity. When Jen isn’t in the kitchen she’s traveling with her husband in search of the best places with the greatest experiences. You can follow their travel journeys on Instagram and Youtube!

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10 Comments

  • Mille

    This was amazing!!! Made a half batch and followed the proportions and instructions as is. It turned out so delicious and creamy! This was my first try at making icecream with eggs and I tell you, I’ll never make it without them again.

  • Helen

    Hands down the best coffee ice cream!!! I made it today and added some semi sweet chocolate chips and 3tbsp of coffee as I prefer it a little stronger. Thank you for this wonderful recipe! Agree with Millie, egg custard is the way to go!! I think I will also use this as my base ice cream recipe as it was perfect for my 2 quart machine.

  • Jennifer

    I’m attempting this for my husband’s 40th birthday tomorrow! It looks and sounds so delicious! Hope it turns out great 😊

  • BogReaper

    Best Ice Cream I have made at home yet. I have made probably 30 batches this summer and this one is WOW good.

    Looking for variations on it.

    I love the how creamy and smooth it is.

  • Savannah

    Is it possible to make this recipe without an ice cream maker? I wanted to try your other recipe for the coffee crunch ice cream, but I’m living in a European country right now that doesn’t carry sweetened condensed milk, and doesn’t sell coffee ice cream anywhere! This looks like the perfect solution – if I can do it without the ice cream maker 😛 Can’t wait to try it!