Coffee Ice Cream

When I want to cool down with something rich, creamy, and deeply satisfying, I turn to this homemade Coffee Ice Cream. It’s everything I love about a bold cup of coffee—smooth, energizing, and comforting—transformed into a luscious frozen treat. Each scoop is like a caffeine-kissed indulgence, perfect for summer afternoons or whenever I need a little pick-me-up in dessert form.

Why You’ll Love This Recipe

I love this recipe because it strikes the perfect balance between sweet and strong. It’s:

• Creamy and smooth with a bold coffee flavor
• Made with simple, real ingredients
• Easy to prepare with an ice cream maker
• Perfect for coffee lovers and ice cream fans alike
• Great on its own or paired with chocolate, caramel, or cookies

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• ½ cup strong brewed coffee (cooled)
• 1 teaspoon vanilla extract
• A pinch of salt

Directions

1. Make the Ice Cream Base:
   In a mixing bowl, I whisk together the heavy cream, whole milk, sugar, brewed coffee, vanilla extract, and a pinch of salt until the sugar is fully dissolved. The mixture should be smooth and slightly thickened.
2. Churn the Ice Cream:
   I pour the mixture into my ice cream maker and churn according to the manufacturer’s instructions. It usually takes 20–25 minutes until it reaches a soft-serve consistency.
3. Freeze Until Firm:
   I transfer the churned ice cream to an airtight container, smooth the top, and freeze it for at least 4 hours or until it firms up to scoopable texture.
4. Serve and Enjoy:
   I scoop it into bowls or cones and savor the rich, creamy coffee flavor with every bite.

Servings and timing

This recipe makes 4 to 6 servings and takes about 30 minutes of active prep, plus 4 hours of freezing time. It’s a great make-ahead treat that’s ready whenever the craving hits.

Variations

I love changing things up with simple additions:

• Mocha twist: Stir in 2 tablespoons of cocoa powder for a chocolate-coffee combo.
• Affogato-style: Pour a shot of hot espresso over a scoop of ice cream.
• Crunch factor: Add chocolate chips, crushed cookies, or toffee bits during the last minute of churning.
• Boozy touch: Add a tablespoon of coffee liqueur (like Kahlúa) for an adult dessert.

Storage/Reheating

• Freeze: I store the ice cream in an airtight container in the freezer for up to 2 weeks.
• Soften before serving: I let it sit at room temperature for about 5 minutes to make scooping easier.
• Do not refreeze melted ice cream—the texture changes once it fully thaws.

FAQs

Can I use instant coffee instead of brewed?

Yes. I dissolve 1–2 tablespoons of instant coffee in ½ cup of hot water to substitute for brewed coffee.

Do I need an ice cream maker?

For best texture, yes. But if I don’t have one, I pour the mixture into a shallow pan, freeze it, and stir every 30 minutes for a few hours until creamy.

Can I make it dairy-free?

Yes, I use full-fat coconut milk in place of the cream and milk, but the texture will be slightly different.

How strong is the coffee flavor?

It’s noticeable but balanced. For a bolder flavor, I use espresso or more concentrated brewed coffee.

Can I add mix-ins?

Definitely! I love folding in chocolate chunks, crushed biscotti, or caramel swirls just before freezing.

Conclusion

Coffee Ice Cream is a creamy, dreamy blend of dessert and pick-me-up that I keep coming back to. It’s easy to make, endlessly customizable, and full of the deep, rich flavor that coffee lovers crave. Whether I serve it in a cone, next to a brownie, or as part of an affogato, this treat never disappoints. One scoop, and I’m hooked all over again.

Coffee Ice Cream

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Coffee Ice Cream is a rich and creamy homemade treat with bold espresso flavor and smooth texture. Made with simple ingredients like heavy cream, milk, sugar, and strong brewed coffee, this easy ice cream recipe is perfect for coffee lovers looking for a refreshing dessert.

• Author: Mayaa
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 30 minutes
• Yield: 4–6 servings
• Category: Dessert
• Method: Churned, Frozen
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• ½ cup strong brewed coffee, cooled
• 1 tsp vanilla extract
• Pinch of salt

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Instructions

1. In a bowl, whisk together heavy cream, milk, sugar, coffee, vanilla, and salt until the sugar dissolves.
2. Pour the mixture into an ice cream maker. Churn according to manufacturer’s instructions (about 20–25 minutes), until soft-serve consistency.
3. Transfer to an airtight container and freeze for at least 4 hours until firm.
4. Let sit at room temperature for 5 minutes before scooping. Enjoy!

Notes

• Use espresso or instant coffee for a bolder flavor.
• Add-ins like chocolate chips, cookie bits, or toffee can be mixed in during the last minute of churning.
• For a mocha version, mix in 2 tbsp cocoa powder.
• For a boozy twist, add 1 tbsp coffee liqueur like Kahlúa.

Nutrition

• Serving Size: 1 scoop (approx. 1/2 cup)
• Calories: 260
• Sugar: 18g
• Sodium: 35mg
• Fat: 18g
• Saturated Fat: 11g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 21g
• Fiber: 0g
• Protein: 3g
• Cholesterol: 65mg