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coffe ice cream recipe.

Homemade Coffee Ice Cream – Creamy, Bold & Caffeinated Bliss

Make creamy homemade coffee ice cream with real coffee or espresso. This rich, scoopable treat is perfect for coffee lovers and easy to make at home—no ice cream maker needed!

Homemade Coffee Ice Cream Recipe – The Ultimate Cool Treat for Coffee Lovers

Calling all coffee lovers! This homemade coffee ice cream is the perfect blend of bold espresso flavor and velvety creaminess. Whether you're looking for a summer dessert or a caffeine-infused after-dinner treat, this recipe delivers intense flavor in every scoop.

Made with real brewed coffee or espresso, this no-fuss coffee ice cream can be made with or without an ice cream maker—and it’s sure to be your new go-to frozen indulgence.

Why You’ll Love This Coffee Ice Cream

  • Bold coffee flavor using real brewed coffee or espresso
  • Ultra creamy texture—no icy bits!
  • Works with or without an ice cream maker
  • Easily customizable (add chocolate chips, caramel swirls, etc.)
  • Make-ahead friendly and freezer-stable

Ingredients:

With Ice Cream Maker (custard-style):

  • 1 ½ cups heavy cream
  • 1 ½ cups whole milk
  • ¾ cup granulated sugar
  • 4 large egg yolks
  • 1 tbsp instant espresso powder or ½ cup strong brewed coffee (cooled)
  • 1 tsp vanilla extract
  • Pinch of salt

No-Churn Option:

  • 2 cups heavy whipping cream
  • 1 can (14 oz) sweetened condensed milk
  • 1 tbsp instant coffee or ¼ cup brewed espresso
  • 1 tsp vanilla extract

Instructions:

For Custard-Style Coffee Ice Cream (Ice Cream Maker)

  1. Warm the Milk & Cream:
    In a saucepan, heat milk, cream, and half the sugar over medium heat until just steaming (don’t boil).

  2. Whisk the Yolks:
    In a bowl, whisk egg yolks with remaining sugar. Slowly pour in some of the hot milk mixture to temper the yolks, whisking constantly.

  3. Cook the Custard:
    Pour tempered yolks back into the saucepan. Stir constantly over medium heat until thick enough to coat the back of a spoon (170–175°F or 77–80°C).

  4. Flavor It:
    Remove from heat. Stir in espresso powder or coffee, vanilla, and a pinch of salt.

  5. Chill & Churn:
    Cool completely in the fridge (at least 4 hours or overnight), then churn in an ice cream maker per manufacturer instructions. Freeze 4+ hours before serving.

For No-Churn Coffee Ice Cream

  1. Whip the Cream:
    In a cold bowl, whip heavy cream until stiff peaks form.

  2. Mix Flavor Base:
    In a separate bowl, stir together condensed milk, instant coffee or espresso, and vanilla.

  3. Fold Together:
    Gently fold the whipped cream into the coffee base until smooth and combined.

  4. Freeze:
    Pour into a loaf pan or container, cover, and freeze for at least 6 hours or overnight.

Add-In Ideas

  • Chocolate chunks or espresso beans
  • Swirls of caramel or Nutella
  • Toasted almonds or hazelnuts
  • Sprinkle with cinnamon or cocoa powder before serving

FAQs

Can I use decaf coffee?
Absolutely! Use decaf espresso or instant coffee for the same flavor without the buzz.

How long does homemade coffee ice cream last?
Store in an airtight container in the freezer for up to 2–3 weeks.

Can I make it dairy-free?
Yes—substitute coconut cream and almond milk, and use dairy-free condensed milk or a cashew cream base.

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