This homemade coffee ice cream is rich and creamy with robust coffee flavor and little specks of bittersweet chocolate. With seven easy ingredients, this ice cream is a cinch to make in a few easy steps.
Follow the step-by-step instructions for the best coffee ice cream you have ever had. It is amazing, made with all-natural ingredients, and has easy steps that even a novice cook can handle.
We are big ice cream fans, so we make a lot of ice cream, especially in the summer months. Sometimes, we make super-easy, no-churn ice creams, and sometimes, we make batches in our electric ice cream maker. If you like this ice cream, try mint chocolate chip ice cream, chocolate ice cream, and raspberry ice cream.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Milk: You need whole milk here for a creamy base.
- Heavy cream: The only substitute for the milk and heavy cream is 3 cups of half and half, which is half whole milk and half heavy cream.
- Vanilla extract: Please use the pure stuff.
- Instant coffee: I use Starbucks Dark Roast Premium instant coffee, but you can use any good-quality caffeinated or decaffeinated instant coffee.
How to Make Coffee Ice Cream
This is the summary version; for the complete list of ingredients and instructions, see the recipe card below.
Add the granulated sugar, milk, cream, and salt to a large saucepan. Attach a clipable thermometer. Cook over medium heat, stirring frequently until the sugar dissolves and the mixture is hot. Do not boil the mixture.
Add a ladle of the hot mixture to the beaten egg yolks while whisking. Repeat this several times until the egg yolks are warmed. Slowly drizzle the warmed egg yolks into the milk mixture while whisking.
Cook over medium-low heat, scraping the corners and bottom of the pan. Stir until the mixture thickens enough to coat the back of a spoon and reaches between 170-180°F. Whisk in the vanilla extract and the instant coffee.
Pour the custard through a fine mesh screen and refrigerate for several hours up to overnight. Finely chop the bittersweet or dark chocolate.
Add the ice cream mixture to an electric ice cream maker and follow the manufacturer’s instructions. Once churned to soft serve, add the chopped chocolate and churn for a few more minutes. Pour the ice cream mixture into a freezer-safe container and freeze for at least six hours up to overnight.
Preparation Tips and Storage
- For the creamiest coffee ice cream, do not substitute the dairy unless you are using all half and half. Fat in the dairy is a major contributing factor to how creamy the ice cream is.
- Do not skip tempering the eggs. Always temper the eggs by whisking a small amount of the hot milk mixture into the egg yolks. Do it several times until you feel the egg bowl warm.
- It is possible to overchurn ice cream. Check at 20 minutes or earlier if the ice cream maker’s manufacturer’s instructions say to, and every 4-5 minutes after until it reaches soft serve..
- Store homemade ice cream in an airtight container or Pyrex snapware in the coldest part of your freezer to avoid thawing and refreezing. Freeze for up to one month, but it won’t last that long. It is that good.
Recipe Variations for Coffee Ice Cream
- Swirl syrup: Use salted caramel or dark chocolate syrup to create a swirl. Gently layer the ice cream and syrup. Use a knife or a chopstick to make a swirl pattern and freeze the ice cream.
- Nuts: Add 1/2 to one cup chopped walnuts, pecans, pistachios, cashews, or macadamia nuts.
- Candy: Stir in toffee bits, mini chocolate chips, chocolate shavings, chopped Reese’s peanut butter cups, or chopped Snickers. Freeze candy bars for easier chopping.
- Cookies: Crumble or chop chocolate sandwich cookies like Oreos, ginger cookies, or shortbread cookies. Stir them into the soft ice cream before placing the ice cream in the freezer.
More Summer Treats
Coffee Ice Cream Recipe
Ingredients
- 1 cup granulated sugar
- 1½ cups whole milk
- 1½ cups heavy cream
- 2 pinches salt
- 6 large egg yolks
- 1 teaspoon vanilla extract
- 1½ tablespoons instant coffee (quality matters)
Instructions
- Add the granulated sugar, milk, cream, and salt to a large saucepan. Attach a clipable thermometer if you have one. Cook over medium heat, stirring frequently until the sugar dissolves and the mixture is hot. Do not boil the mixture
- Beat the egg yolks in a medium bowl. Add a ladle of the hot mixture to the beaten egg yolks while whisking. Repeat this several times until the egg yolks are warmed. Slowly drizzle the warmed egg yolks into the milk mixture while whisking.
- Cook over medium-low heat, scraping the corners and bottom of the pan. Stir until the mixture thickens enough to coat the back of a spoon and reaches between 170-180°F. Whisk in the vanilla extract and the instant coffee.
- Pour the custard through a fine mesh screen and refrigerate for several hours up to overnight.
- Finely chop the bittersweet or dark chocolate.
- Add the ice cream mixture to an electric ice cream maker and follow the manufacturer's instructions. Once churned to soft serve, add the chopped chocolate and churn for a few more minutes.
- Pour the ice cream mixture into a freezer-safe container and freeze for at least six hours or up to overnight.
Notes
- For the creamiest coffee ice cream, do not substitute the dairy unless you are using all half and half. Fat in the dairy is a major contributing factor to how creamy the ice cream is.
- Do not skip tempering the eggs. Always temper the eggs by whisking a small amount of the hot milk mixture into the egg yolks. Do it several times until you feel the egg bowl warm.
- It is possible to overchurn ice cream. Check at 20 minutes or earlier if the ice cream maker’s manufacturer’s instructions say to, and every 4-5 minutes after until it reaches soft serve..
- Store homemade ice cream in an airtight container or Pyrex snapware in the coldest part of your freezer to avoid thawing and refreezing. Freeze for up to one month, but it won’t last that long. It is that good.
Archie S
This is such a great recipe. I love coffee flavour but have never tried it. I am gonna make this weekend. Thanks for the recipe
Beth Pierce
My pleasure, Archie! Enjoy!
Michelle
Oh man, this sounds like the most delicious recipe for summer! I have to make this soon, I love a good coffee ice cream.
Beth Pierce
Thanks, Michelle! Enjoy!
Barbie R
Coffee ice cream is one of my favorites, and this recipe was so good. Delicious over warm brownies. It just does not get much better than this.
Melanie E
Coffee is such a great ice cream flavor. This was so rich and creamy. Perfect to enjoy on a warm day!
Kira
Adding chocolate chips to coffee ice cream is new to me!
It’s a great way to combine two favorite flavors. Thanks for the recipe! 🙂
Beth Pierce
My pleasure, Kira!
Catherine
I’m a huge coffee lover, so this recipe sounds like a dream! I’ve never tried making my own coffee ice cream before, but you make it sound so doable!
Beth Pierce
Thanks, Catherine! Enjoy!
Kristy Bullard
Coffee Ice Cream ?!? Yes, please. This ice cream is so refreshing. Loved it!
Beth Pierce
Thanks, Kristy! So happy that you liked it. We love it too!
Emily
I love making ice cream, but I haven’t yet tried making coffee ice cream! This sounds like it would be so delicious!
Beth Pierce
Thanks, Emily! You should try it.
Maureen
Coffee ice cream is my favorite! I loved the taste and the flavor was just perfect. This is an amazing treat now that the weather in our neck of the woods is heating up!! Thanks for the great recipe, Beth!
Beth Pierce
You are most welcome, Maureen!
Kristy B
So delicious! Love the flavor combinations! Better than anything bought in stores.
Beth Pierce
Thanks, Kristy! I agree!
Ben
Boooyah! I get a ton of rich, creamy flavor and a kick of caffeine. Doesn’t get better than coffee ice cream!
Beth Pierce
So true!
Lisa
This looks so good! This would be the first time I’ve ever made coffee ice cream; I need to try this recipe out with my oldest daughters since we all love coffee.
Beth Pierce
Thanks, Lisa! Enjoy!
Catalina
This coffee ice cream was dreamy! So smooth and full of rich coffee flavor—better than store-bought by far.
Beth Pierce
Thanks, Catalina! Enjoy!
Michelle
Fantastic coffee ice cream. I served with my “famous” chocolate cake. No leftovers to be found, thank you!
Beth Pierce
My pleasure, Michelle!
Maria
This is so good! I love coffee ice cream, and custard-based ice cream is my favorite kind to make at home. This is perfect!
Beth Pierce
Thanks, Maria! So glad that you enjoyed it.