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.
Homemade coffee ice cream being scooped out of a loaf pan into a white bowl.
4.54 from 320 votes

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!
Prep Time :25 minutes
Cook Time :10 minutes
Total Time :35 minutes
Servings :5
Author :Jen Sobjack

Ingredients

  • 2 ½ cups (600 ml) whole milk
  • 1 ½ cups (300 g) granulated sugar
  • teaspoon salt
  • 2 tablespoons instant decaffeinated coffee granules
  • 6 egg yolks
  • 2 ¼ cups (540 ml) heavy cream
  • 1 ½ teaspoons vanilla extract

Instructions
 

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

Video

Notes

  • Double the recipe for a larger batch.
  • Caffeinated coffee can be used if desired.
  • ½ cup of regular, strong brewed coffee can be used instead of instant coffee granules. Omit ½ cup of the milk.
Makes 5 cups of ice cream.

Nutrition

Serving: 1cupCalories: 748kcalCarbohydrates: 71gProtein: 11gFat: 48gSaturated Fat: 29gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gCholesterol: 369mgSodium: 145mgPotassium: 382mgSugar: 69gVitamin A: 2083IUVitamin C: 1mgCalcium: 252mgIron: 1mg
*Nutrition Disclaimer
Course :Dessert
Cuisine :American
Tried this recipe?Let us know how it was!

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Recipe Rating




136 Comments

  1. 5 stars
    This was the most delicious thing I think I have EVER made… Seriously. So good. I used a Medium roast coffee blend (Continental Blend from whole foods) and I actually steeped the whole coffee beans in the cream/milk recipe during the first step of this recipe and let them continue to steep off heat for about an hour. I also added about a 1/4 cup of sweetened condensed milk to the cream mixture. It was amazing… also, I used caffeinated beans – so it gives you a nice little ‘kick’ when you eat it 🙂 LOVE this recipe. Thank you so much for sharing.

  2. 5 stars
    This was the most delicious thing I think I have EVER made… Seriously. So good. I used a Medium roast coffee blend (Continental Blend from whole foods) and I actually steeped the whole coffee beans in the cream/milk recipe during the first step of this recipe and let them continue to steep off heat for about an hour. I also added about a 1/4 cup of sweetened condensed milk to the cream mixture. It was amazing… also, I used caffeinated beans – so it gives you a nice little ‘kick’ when you eat it 🙂 LOVE this recipe. Thank you so much for sharing.

  3. Aleshia N says:

    I’ve made this three times now. It’s perfect every time. The ONLY ice cream my family wants now!

    1. Jen Sobjack says:

      It’s my favorite! I make it several times during the summer months.

      1. Can I make this with coffee bean grounds instead of instant coffee and how so?

      2. Jen Sobjack says:

        Just brew 1/2 cup of coffee with the beans and omit 1/2 cup of milk from the recipe. It’s stated in the notes of the recipe.

  4. instead of eggs , what other ingredients can be added?

  5. Barbara Anderson says:

    5 stars
    I made this two days ago and couldn’t wait to report on how good it was. All the recipe you will ever need!! I put it on dry ice and served it at a picnic with Cherry Garcia. Everyone chose the coffee. I do want to suggest using only 1 cup of sugar and 1 tsp of vanilla. I used Medalio D’oro espresso because that is what I had and it made for a rich coffee flavor and color which I recommend. Thank you Jen!!!

    1. Jen Sobjack says:

      Thank you so much for sharing your feedback, Barbara!

    2. Do we have to whip the cream separately then mix it in or put cream into the cold custard and whip all together?

      1. Jen Sobjack says:

        In step 4 of the recipe, you’ll whisk the cream into the chilled custard base then turn the mixture in an ice cream maker.

  6. Barbara Anderson says:

    5 stars
    I made this two days ago and couldn’t wait to report on how good it was. All the recipe you will ever need!! I put it on dry ice and served it at a picnic with Cherry Garcia. Everyone chose the coffee. I do want to suggest using only 1 cup of sugar and 1 tsp of vanilla. I used Medalio D’oro espresso because that is what I had and it made for a rich coffee flavor and color which I recommend. Thank you Jen!!!

  7. Can you use regular coffee or does it have to be instant coffee only ?

    1. Jen Sobjack says:

      Regular coffee will work also. Just make sure it’s completely cooled.

  8. Pamela Huskey says:

    How about using regular instant coffee…I think I would like the caffeine boost..
    Your opinion?

    1. Jen Sobjack says:

      You can use regular instant coffee if you want the caffeine.

  9. 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!

    1. Jen Sobjack says:

      That’s a great question! I haven’t tried making this recipe without an ice cream maker but you can make your own sweetened condensed milk. Here’s a link to a recipe.

      1. Thank you! huge help! 😀

  10. BogReaper says:

    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.