Coffee Ice Cream

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.

I scream! You scream! We all scream for coffee ice cream!  Is it weird that I also scream for coffee?

Back in 2014, Eater LA claimed “coffee is the new cupcake.” Many years later and that statement still holds strong! Over the last decade, coffee shops have been opening up all over Los Angeles. I think 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!

Ingredients

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.

I’m a fan of rich, dark, strong coffee. 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. The mixture of heavy cream (also labeled as heavy whipping cream) and whole milk creates a rich and creamy product. If desired, you may sub in reduced fat 2% milk.

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).

Recipe Variations

This coffee ice cream recipe uses a versatile custard base. 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.

You can infuse a variety of herbs, spices, and teas into the ice cream base through steeping. Perhaps try making strawberry basil ice cream or chai rooibos ice cream?!

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.

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