Make from scratch coffee ice cream using your favorite roast and brand of coffee of beans. Rich coffee flavor infused into the smooth creamy texture of ice cream is absolute perfection. Plus, an easy instant coffee version.
Back in 2014, Eater LA claimed “coffee is the new cupcake.” Many years later and that statement still holds strong! A decade later and coffee ships continue to open all over Los Angeles. It’s safe to say that Angelenos LOVE their coffee.
You can make homemade versions of 85 Degree C sea salt coffee, Starbucks cinnamon dolce latte, or even Philz’ mint mojito coffee. Now it’s time satisfy your coffee cravings with this delight frozen treat!
And this time, I’m giving you two ways to make it: the classic custard base I’ve been making since 2012 and a brand new easy egg-less version.
Two Ways to Make This
The original custard based coffee ice cream is made low and slow to extract and melt together all the flavors. It’s made with steeped coffee beans and six egg yolks for maximum richness.
But, I know that not everyone what’s to temper eggs or wait for ice cream. So, I developed as easy, no egg version made specifically for the Instant Chill ice cream maker. No stove, no straining, no waiting overnight for the mixture to mature in the fridge.
Classic Custard Coffee Ice Cream
This coffee ice cream recipe uses a versatile custard base. Custard base produces a smoother, creamier, and denser ice cream.
I infused my favorite creme brulee base recipe with coffee beans. It is easy to add flavors to milk and cream bases through steeping. Use your favorite roast to make your ideal coffee ice cream.
The custard base is made with heavy cream, whole milk, sugar, yolks, instant espresso powder, and vanilla paste.
Steep whole coffee beans in the dairy mixture until desired flavor is extracted. This ranges from 30 minutes to one hour, depending on your desired strength.
You’ll need 6 large egg yolks (yes, half a dozen egg yolks!). The inclusion of more eggs makes the ice cream more stable in the freezer. It does not get as icy or hard as regular homemade ice cream.
From there, the custard mixture is further flavored with optional instant espresso powder and vanilla paste (or high quality pure vanilla extract).
Easy Egg-less Coffee Ice Cream
If the custard methods feels like too much for you, try this Instant Chill version! This recipe variation skips the eggs, stove, and overnight chill entirely. It’s built specifically for the Instant Pot ice cream machine (which has a built-in compressor that chills and churns at the same time).
The base comes together in one bowl: instant coffee powder, whole milk, heavy cream, granulated sugar, pinch of kosher salt, and vanilla paste. Pour it straight into the machine and let it churn.
A few notes:
- Texture: without egg yolks, this version churns up closer to a soft-serve-forward, fast-melting ice cream.
- Different machine? No problem. You can still make this base in a traditional canister-style ice cream maker; just note it may take a little longer to firm up in the freezer afterward since there’s no egg yolk to help stabilize the texture.
Which Version Should You Make?
- Make the classic custard version if: you have 30+ minutes, want the richest, densest scoop, and don’t mind a stovetop step and an overnight chill.
- Make the easy version if: you have an Instant Chill (or similar compressor-style) machine, want coffee ice cream today, and would rather skip the eggs entirely.
Recommended Ice Cream Machines
There are three main types of ice cream makers: electric makers, freezer canisters, and brine bucket machines.
I personally use this compressor ice cream maker (an electric maker). It is a bit pricier than other ice cream machines, but well worth the price if you make ice cream often. The compression machine doesn’t need any extra prep. Simply pour the chilled ice cream mixture into the machine. Within 35 minutes, you’ll have real deal churned ice cream!
Freezer canisters are the most commonly version for home use. This machine requires you to freeze the separate churning canister ahead of time. Prior to upgrading to the compression, I used to use this ice cream maker. This version requires you to chill the freezer bowl for at least 24 hours before use.
Brine bucket machine uses the traditional old-school method of salt and ice to freeze the ice cream base mixture.
The InstantChill™ falls into its own lane — it has a built-in compressor and a cold plate, so there’s no pre-freezing at all. Pour, churn, done in about 20 minutes. This is the machine I used for the easy no-egg version above.
Serving Suggestions
The fresh churned coffee ice cream may be eaten straight from the canister. It will have the consistency of soft serve at this point. For best texture, transfer ice cream to a freezer safe container and freeze for at least 30 minutes before serving.
Store ice cream in the coldest part of the freezer, usually the very back of the freezer. Keep ice cream in a covered container. It’s a good to press the plastic wrap directly onto the surface of the ice cream to prevent freezer burns and ward off any unwanted flavors from seeping in.
Ice cream will stay fresh for up to two weeks. However, I suggest finishing it in less than four days for optimal taste and texture.
Coffee Dessert Recipes
- Coffee Mousse Cheesecake
- Vietnamese Coffee Poke Cake
- Coffee Custard Filled Doughnuts
- Caramel Coffee Banana Cake
Coffee Ice Cream
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 2 Tablespoons granulated sugar
- ⅓ cup whole coffee beans
- 6 large egg yolks
- ¼ cup granulated sugar
- 2 teaspoons instant espresso powder, (optional)
- ¼ teaspoon vanilla paste
Instructions
- In a medium pot, bring cream, milk and 2 Tbsp sugar to a boil. Microwave coffee beans for 30 seconds. Once milk boils, take it off the heat. Add the warmed coffee beans and stir. Cover pot and let steep for 30 minutes to 1 hour, depending on desired strength.
- Strain milk coffee mixture and discard coffee beans. Place pot of milk over medium heat and bring to a boil.
- In a large bowl, whisk together egg yolks. Add ¼ cup sugar one tablespoon at a time. Once milk begins to boil, lower heat.
- Temper hot milk into sugar yolk mixture. Slowly add hot milk into yolk about ¼ cup at a time, whisking to distribute heat. Continue to add milk into the yolk. Once all milk has been added, transfer everything back into the pot.
- Stir over medium-low heat until mixture reaches nappe consistency, or 180°F on a thermometer. Let it sit at 180-185° F for 5 minutes to pasteurize mixture. Add espresso powder and vanilla. Stir until dissolved.
- Pour mixture into a plastic wrap lined sheet tray. Spread over the sheet tray and cover with plastic warp. Let cool in freezer for 5-10 minutes until mixture has cooled to room temperature.
- Transfer to airtight container and let mature in fridge overnight.
- Freeze mixture in ice cream maker according to your unit’s instruction. Once the volume has increased by ½ to ¾ times, and reached a soft serve consistency, transfer mixture into an airtight container and let rest in the freezer for at least 30 minutes before serving.Yield: about 1 quart
Notes
- Store ice cream in the coldest part of the freezer, usually the very back of the freezer. Ice cream will stay fresh for up to two weeks.
- Keep ice cream in a covered container. It’s a good to press the plastic wrap directly onto the surface of the ice cream to prevent freezer burns and ward off any unwanted flavors from seeping in.
- 1 Tbsp Instant Coffee Powder (I used this ice roast instant iced coffee)
- 1/2 cup milk
- 1 cup heavy cream
- 1/2 teaspoon vanilla paste
- pinch kosher salt
- 1/3 cup + 2 Tbsp granulated sugar
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
You mentioned the brand of coffee but what kind do you use from them?
This is great especially to people like me who are prone to sleep deprivation. I can’t wait to try this at home.
ahhh, when do you add the espresso powder??????
Sorry! I’ve updated the recipe. You add the espresso powder with the vanilla paste.
Thanks for all the comments!@mybeautifuldisasters- I don’t think its a problem at all. More coffee ice cream for you!@Kristi- Glad you found me! I hope you like the recipe.@Chris Chang- I can’t wait for you to get an ice cream machine. Nothing beats homemade ice cream and the satisfaction of knowing you made it yourself!
Your ice cream looks amazing! I really want an ice cream machine…if I do get one, I’m definitely making this!
Found you on foodgawker…I can’t wait to try this recipe, thanks so much :)xoxomysfkitchen
Yum! I love coffee ice cream; I always look for it whenever I get ice cream!! I would love to make this at home…but my family doesn’t like coffee ice cream, I’m the lone ranger :/ I’d have to eat the whole thing myself! (maybe there is no problem there..?)
That ice cream looks beyond amazing. I’m a huge coffee fan, too, so this is right up my alley. Yum!
Stunning pictures…. Coffee ice cream has been one of my favorite flavors since I was a kid, even when I hated coffee, it was still my fave ice cream flavor. Now I love coffee… and I still love ice cream :)
This does look like a wonderful frosty treat, great flavor choice-yum! Thanks for the info regarding custard based ice creams-good to know. Great post.