Homemade Coffee Ice Cream Recipe
Enjoy the rich, creamy flavor of coffee in this Homemade Coffee Ice Cream, made using coffee extract instead of brewed coffee. Perfect for coffee lovers who want an easy-to-make, customizable ice cream. This indulgent treat can be enjoyed without the hassle of brewing coffee!
- Prep Time: 15 minutes
- Freeze Time: 3-4 hours: Chill Time: 2 hours
- Cook Time: 10 minutes
- Total Time: 5-6 hours
- Yield: 8 servings
- Category: Dessert
- Method: Churning or Stirring Freezer Method
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 cups Whole Milk
1 cup Heavy Cream
3/4 cup Sugar
2 tsp Coffee Extract
5 Egg Yolks
1 tsp Vanilla Extract
Instructions
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Heat the Milk & Cream: In a saucepan over medium heat, combine the whole milk and heavy cream. Heat until steaming, but do not bring to a boil.
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Prepare the Custard: In a separate bowl, whisk the egg yolks with sugar until well combined. Slowly pour the hot milk mixture into the egg mixture while whisking constantly.
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Thicken: Return the mixture to the saucepan. Cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.
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Flavor: Remove from heat and stir in the coffee extract and vanilla extract. Let it cool slightly.
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Chill: Pour the mixture into a bowl, cover, and refrigerate for at least 2 hours or until completely chilled.
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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.
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Freeze: Transfer to an airtight container and freeze for 3-4 hours until firm.
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Serve: Scoop and enjoy with your favorite toppings or as is.
Notes
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No ice cream maker? No problem! Stir every 30 minutes while freezing to create the same smooth texture.
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For a dairy-free version, substitute coconut milk and coconut cream, and replace eggs with cornstarch.
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You can adjust the sugar for a less sweet version if preferred.
