Creamy, rich, and full of bold coffee flavor — this Homemade Coffee Ice Cream is the perfect dessert for coffee lovers! Smooth, indulgent, and refreshing, it’s ideal for hot days, cozy nights, or anytime you crave a sweet pick-me-up.

Why You’ll Love This Recipe

• Bold Coffee Flavor – Perfect for coffee enthusiasts.

• Ultra Creamy Texture – Smooth, rich, and indulgent.

• Better Than Store-Bought – Fresh, flavorful, and customizable.

• Make-Ahead Friendly – Prepare in advance and keep it ready in the freezer.

Ingredients

• 1 ½ cups whole milk

• 1 ½ cups heavy cream

• ¾ cup granulated sugar

• 1 ½ tbsp instant coffee granules

• 5 large egg yolks

• 1 tsp vanilla extract

• Pinch of salt

Prep Time: 20 minutes
Cook Time: 10 minutes
Chill & Freeze Time: ~6 hours
Total Time: ~6 hours 30 minutes
Servings: 6

Step-by-Step Instructions

Step 1: Heat the Milk & Cream

In a saucepan, combine milk, heavy cream, and sugar over medium heat. Stir until the sugar dissolves and the mixture steams, then remove from heat.

Step 2: Dissolve the Coffee

Stir in instant coffee granules until fully dissolved.

Step 3: Temper the Egg Yolks

In a bowl, whisk the egg yolks until smooth. Slowly add a little of the hot milk mixture while whisking to temper the yolks. Gradually pour the egg mixture back into the saucepan.

Step 4: Thicken the Custard

Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5–7 minutes). Do not boil.

Step 5: Add Vanilla & Chill

Remove from heat, stir in vanilla extract and a pinch of salt. Strain the mixture through a fine mesh sieve into a clean bowl. Cover and refrigerate for at least 4 hours or overnight until fully chilled.

Step 6: Churn the Ice Cream

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.

Step 7: Freeze & Serve

Transfer the ice cream into a container, freeze for at least 2 hours for a firmer texture, then scoop and enjoy!

Tips & Variations

• Stronger Coffee Flavor: Add an extra tablespoon of instant coffee.

• Mocha Twist: Mix in ½ cup melted chocolate for a mocha-flavored treat.

• Chunky Add-Ins: Stir in chocolate chips, crushed cookies, or caramel swirls before freezing.

• No Ice Cream Maker? Freeze the custard in a shallow pan, stirring every 30 minutes until creamy.

Frequently Asked Questions

1. Can I use brewed coffee instead of instant coffee?
Yes, but reduce the milk slightly to maintain the right texture and avoid a watery custard.

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

3. Can I make it dairy-free?
Yes! Use full-fat coconut milk and dairy-free cream for a delicious vegan alternative.

4. Why do I need to temper the eggs?
Tempering prevents the egg yolks from scrambling, ensuring a smooth and creamy custard base.

Final Thoughts

This Homemade Coffee Ice Cream is creamy, dreamy, and full of rich coffee flavor. Perfect for coffee lovers, it’s easy to make, endlessly customizable, and far better than anything you’ll find in a store. Whether you enjoy it in a cone, a bowl, or as part of a decadent dessert, this recipe is a must-try!