Homemade Coffee Ice Cream Recipe

Why You’ll Love This Recipe

This homemade coffee ice cream recipe gives you the deep coffee flavor in a creamy, luscious base without needing to brew coffee. Here’s why it stands out:

• No Coffee Brewing Required: Uses coffee extract for a rich flavor without the hassle.

• Smooth & Creamy: The custard base gives this ice cream a luxurious texture.

• Easy to Make: Simple ingredients and steps make it accessible for any home cook.

• Customizable: Add mix-ins like chocolate chips, caramel, or nuts.

• Perfect for Any Occasion: Whether it’s a dinner party or a quiet night in, this ice cream fits the bill.

Ingredients

• Whole Milk

• Heavy Cream

• Sugar

• Coffee Extract

• Egg Yolks

• Vanilla Extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Heat the Milk & Cream: In a saucepan over medium heat, combine whole milk and heavy cream. Heat until steaming, but do not bring to a boil.

2. Prepare the Custard: In a separate bowl, whisk egg yolks with sugar until well combined. Slowly pour the hot milk mixture into the egg mixture while whisking constantly.

3. Thicken: Return the mixture to the saucepan. Cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.

4. Flavor: Remove from heat and stir in the coffee extract and vanilla extract. Let it cool slightly.

5. Chill: Pour the mixture into a bowl, cover, and refrigerate for at least 2 hours or until completely chilled.

6. Churn: Churn the chilled mixture in an ice cream maker according to the manufacturer’s instructions. If you don’t have an ice cream maker, place the mixture in the freezer and stir every 30 minutes for about 4 hours.

7. Freeze: Transfer to an airtight container and freeze for 3-4 hours until firm.

8. Serve: Scoop and enjoy with your favorite toppings or as is.

Servings and Timing

• Prep Time: 15 minutes

• Cook Time: 10 minutes

• Chill Time: 2 hours

• Freeze Time: 3-4 hours

• Total Time: 5-6 hours

• Servings: 8

Variations

• Dairy-Free: Substitute with coconut milk and coconut cream; use cornstarch instead of eggs.

• Flavor Twist: Add a hint of cinnamon or nutmeg for a spiced version.

• Add-ins: Mix in chocolate chips, nuts, or caramel swirls during churning.

Storage/Reheating

• Store in an airtight container in the freezer for up to 1 month.

• Let it sit at room temperature for a few minutes before serving for easier scooping.

FAQs

Do I need an ice cream maker for this recipe?

No, you can freeze the mixture and stir it every 30 minutes until it’s fully set.

Can I make this ice cream without eggs?

Yes, replace the eggs with a cornstarch slurry to thicken the base.

Can I control the sweetness level?

Absolutely. Taste the base before freezing and adjust the sugar if needed.

Can I use decaffeinated coffee extract?

Yes, decaf coffee extract works perfectly if you want to avoid caffeine.

How long does it take to fully freeze?

About 3-4 hours after churning, depending on your freezer.

Can I add chocolate or caramel?

Definitely. Stir them in during churning or swirl in after for a layered effect.

What type of container is best for storing?

A shallow, airtight container works best to keep texture smooth and avoid ice crystals.

Is this recipe suitable for kids?

Yes, as long as you use a decaf coffee extract if avoiding caffeine for children.

Can I serve this with desserts?

It pairs great with brownies, cookies, or fresh fruit.

Can I make a large batch and store it?

Yes, you can double the recipe and store it in portions for easy serving later.

Conclusion

This Homemade Coffee Ice Cream offers a simple, delicious way to enjoy the flavor of coffee in a creamy frozen dessert. With no need for brewed coffee and easy customization options, it’s a go-to recipe for any ice cream lover. Try it once, and it might just become your favorite homemade treat!