Creamy Coffee Ice Cream | Barista-Style, At Home
There’s nothing quite like the scent of freshly brewed coffee, except maybe when that deep, roasted aroma meets cool, creamy ice cream.
This homemade coffee ice cream is smooth, rich, and brimming with café-style flavor.
Whether you serve it on a summer afternoon or as an after-dinner treat, every bite is a little moment of coffeehouse bliss.
Creamy Coffee Ice Cream | Barista-Style, At Home
If you love rich, café-style coffee flavor, this ice cream gives you that deep espresso kick and smooth creaminess. Perfect for hot days, coffee-for-dessert, or pairing with your favorite chocolate treats.
Equipment
- Medium saucepan – to heat the milk, cream, and sugar.
- Heatproof mixing bowl – for whisking egg yolks and sugar.
- Whisk – to beat yolks and temper the custard.
- Heatproof spatula or wooden spoon – for stirring the custard while it thickens.
- Fine-mesh sieve or strainer – to remove any bits of cooked egg for a smooth base.
- Ice cream maker – to churn the chilled custard into creamy ice cream.
- Measuring cups & spoons – for accurate ingredient amounts.
- Instant-read thermometer – to check the custard reaches about 170–175 °F (77–80 °C).
- Medium bowl + ice bath (optional) – speeds cooling before refrigerating.
- Plastic wrap or reusable cover – to cover the custard while chilling. (optional)
- Freezer-safe container with lid – for the final freezing/hardening stage. (optional)
- Ice cream scoop – for neat, café-style servings. (optional)
Ingredients
- 1 cup Whole milk 240 ml
- 2 cups Heavy cream 480 ml
- ¾ cup Granulated sugar 150 g
- 4 large Egg yolks
- Strong brewed coffee cooled or espresso ½ cup (120 ml)
- Instant coffee granules optional, for a flavor boost 1 tablespoon
- 1 tsp Vanilla extract
- Pinch of salt
Instructions
- Brew your coffee: Brew a strong cup of coffee or espresso. If using instant coffee, dissolve in a small hot-water splash. Let stand to cool.
- Warm the dairy & sugar: In a saucepan over medium heat, combine milk, heavy cream, and half the sugar. Heat gently until steam rises and tiny bubbles skirt the edges. Take care not to bring to a boil.
- Whisk together yolks & sugar: Meanwhile, in a bowl, whisk the egg yolks with the remaining sugar until the mixture turns lighter in color and a little fluffy.
- Temper the yolks: Slowly pour about ½ cup of the hot dairy mixture into the yolks, whisking constantly (to avoid scrambling). Then pour that mixture back into the saucepan with the rest of the dairy.
- Cook into custard: Over medium-low heat, stir constantly until the custard thickens enough to coat the back of a spoon (aim for ~170-175°F / 77-80°C). Do not let it boil.
- Stir in coffee, vanilla & salt: Remove from heat. Add the cooled brewed coffee (plus optional instant if using), vanilla extract, and pinch of salt. Stir well.
- Chill well: Strain the mixture through a fine mesh sieve into a clean bowl to catch any cooked bits. Cover and refrigerate until very cold; best overnight.
- Churn: Pour into your ice cream maker. Churn per manufacturer’s directions until it reaches soft-serve consistency.
- Harden: Transfer into a freezer-safe container. Smooth the top, cover, and freeze for at least 4 hours (or until firm).
Notes
- Stronger Coffee Flavor: Use espresso (if you have a machine) or double the amount of coffee. The optional instant coffee helps punch up the flavor without extra brew.
- Chocolate Swirl Version: Melt some dark chocolate. After churning, layer the ice cream and chocolate, then gently swirl them together, and finally freeze.
- Crunch Add-ins: Fold in chopped nuts, toffee bits or cookie crumbs in the last few minutes of churning.
- Vegan Option: Swap heavy cream + milk for full-fat coconut milk and coconut cream. For egg yolks, try a thickener like cornstarch or silken tofu blended until smooth.
- Adjust the sweetness: Before placing the custard in the fridge, taste it (once cooled slightly) and adjust the sugar to your preference; you can always add a little more if needed.
Serving Suggestions
- Scoop it into waffle cones or glass dessert bowls with a dusting of cocoa powder.
- Pair with warm chocolate cake or brownies.
- Add espresso shots over a scoop (an affogato-style twist).
Silky, sophisticated, and irresistibly aromatic, this coffee ice cream turns a simple scoop into an indulgent café experience.
It’s the perfect balance of bold espresso notes and velvety sweetness; an impressive finale for a dinner party or a luxurious treat for yourself.