Coffee ice cream is luxuriously thick, creamy, and easy to make with just a few simple ingredients. It starts with a rich coffee custard that's folded with whipped cream for a light, mousse-like consistency. This recipe works great with or without an ice cream maker!
If you've ever wondered whether you can make homemade ice cream that is just as good as anything store-bought, the answer is YES! This recipe for coffee ice cream is so easy, and you don't need any fancy equipment to make it!
WHAT YOU NEED TO MAKE COFFEE ICE CREAM
- Egg yolks: This ice cream starts with a custard base made with egg yolks, milk, and sugar. The protein and fat in the yolks provide structure, stability, and flavor to the custard, and give the ice cream a superior taste and texture. Egg yolks also contain emulsifiers which bind the liquid and fat molecules so the ice cream freezes softer and creamier!
- Sugar: Along with adding sweetness, sugar also plays an important role in the texture of the ice cream! It lowers the freezing point of water so the ice cream is more scoopable straight from the freezer! A combination of granulated and brown sugar adds depth of flavor and a hint of caramel from the molasses in the brown sugar.
- Whole milk: I highly recommend using whole milk for the best texture! Lower fat milk contains more water which can make the ice cream icy.
- Instant espresso powder: If you don't want the ice cream to have caffeine use instant decaf coffee instead.
- Cocoa powder: Not enough to make the ice cream taste like chocolate, but a small addition of cocoa powder really enhances the flavor of the coffee!
- Salt: Essential for flavor!
- Heavy whipping cream: Folding whipped cream into the custard base gives the ice cream an incredibly light, fluffy, mousse-like texture!
HOW TO MAKE COFFEE ICE CREAM
1. Add the egg yolks, granulated sugar, and brown sugar to a large bowl and vigorously whisk or mix with an electric mixer until light and fluffy.
2. In a saucepan, add the whole milk, instant espresso powder (or instant decaf coffee), cocoa powder, and salt. Heat to a gentle simmer, but do not to let the milk boil.
3. Pour the warm milk into the egg yolk mixture while whisking or mixing with an electric mixer so the yolks don't curdle.
4. Transfer everything back into the saucepan and place over medium heat. Cook, stirring constantly, for about 5 minutes, or until the temperature reaches 170°F on a digital thermometer.
5. Take the pan off of the heat and strain the custard through a sieve and into a bowl. Cover the top with plastic wrap and allow to cool completely.
To speed up cooling time, vigorously whisk the custard or mix with an electric mixer to get rid of the heat, and/or place the bowl over an ice bath.
6. Add the cold heavy whipping cream to a clean, large bowl and use an electric mixer to beat until thick and fluffy. Fold the whipped cream into the cooled custard.
If making with an ice cream maker: Churn the ice cream as instructed by your ice cream maker until thick with a consistency of soft serve. Transfer the ice cream to a bowl or a 9 x 5" loaf pan and cover the top with plastic wrap. Freeze for 1-3 hours or until frozen to your desired consistency.
If making without an ice cream maker: Transfer the ice cream to a bowl or a 9 x5" loaf pan and cover the top with plastic wrap. Touch the plastic wrap to the surface of the ice cream to prevent ice crystals from forming. Freeze for 6 hours or overnight.
TEMPERING EGG YOLKS FOR ICE CREAM
Heating the milk separately and then adding it to the yolks while whisking is a process called tempering. The purpose is to jump-start the cooking of the yolks, which makes them less likely to curdle when added to the saucepan.
If mixing the yolk mixture while slowly pouring in hot milk seems difficult, you can also use a blender to mix the yolks and sugar. Then, pour the warm milk in with the blender running.
Another option is to add all of the ingredients to a bowl and whisk them over a double boiler until the temperature reaches 170°F on a digital thermometer. The only downside to this method is that it can take a lot longer.
HOW TO STORE COFFEE ICE CREAM
Keep the ice cream in a freezer-safe container covered with a lid or plastic wrap. A 9 x 5" loaf pan is the perfect size for the amount of ice cream this recipe makes.
If you plan on freezing the ice cream for an extended period of time, store it in an airtight plastic container with a lid for the best results.
MORE RECIPES YOU MIGHT LIKE
Coffee Ice Cream
Equipment
- Electric mixer
- Digital thermometer (see notes)
- Ice cream maker (optional)
Ingredients
- 4 large egg yolks
- 1 cup granulated sugar
- ¼ cup brown sugar
- 1 cup whole milk
- 2 tablespoons instant espresso powder*
- 1 teaspoon cocoa powder
- ½ teaspoon salt
- 2 cups heavy whipping cream, cold
Instructions
- Add the egg yolks, granulated sugar, and brown sugar to a large bowl. Whisk vigorously or mix with an electric mixer until light and fluffy.
- In a medium saucepan, add the whole milk, instant espresso powder, cocoa powder, and salt. Heat to a gentle simmer, but do not boil.
- Slowly pour the warm milk into the egg yolk mixture while whisking or mixing with an electric mixer so the yolks don't curdle.
- Add everything back in the saucepan and place over medium-low heat. Cook, stirring constantly, until the temperature reaches 170°F on a digital instant thermometer*. Make sure you are stirring the entire time or it may curdle.
- Strain the custard through a sieve and into a bowl. Cover the surface with plastic wrap and allow to cool completely in the fridge for at least 1 hour or overnight*. To speed up cooling time, vigorously whisk the custard or beat with an electric mixer to get rid of the heat, and place the bowl over an ice bath.
- Add the cold heavy whipping cream to a large bowl and use an electric mixer to beat until thick and fluffy. Fold the whipped cream into the cooled custard.
- If making with an ice cream maker: Churn the ice cream as instructed by your ice cream maker until thick with a consistency of soft serve. Add any toppings, if desired, and churn until evenly distributed. Transfer the ice cream to a bowl or a 9 x 5" loaf pan and cover the top with plastic wrap. Freeze for 1-3 hours or until frozen to your desired consistency.
- If making without an ice cream maker: Add any toppings, if desired, and transfer the ice cream to a bowl or a 9 x5" loaf pan. Cover with plastic wrap and press the plastic wrap to the surface of the ice cream to prevent ice crystals from forming. Freeze for 6 hours or overnight.
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