Coffee Ice Cream: Easy to Make in a Few Steps with an Ice Cream Maker

It can be rewarding to make your ice cream, especially when it’s infused with real coffee. Not syrup, not extract, but brewed coffee folded into a custard base, chilled, and churned until smooth. It’s not just dessert, but it’s a moment that lingers, both cool and bold.

This recipe keeps things grounded: a few ingredients, a gentle simmer on the stove, and your ice cream maker doing the heavy lifting. What emerges is a scoop that’s creamy, subtly sweet, and unmistakably coffee-forward. This recipe is a lifesaver during those hot summer days or, frankly, whenever the craving calls.

What is Coffee Ice Cream?

Coffee ice cream can be traced back to the 19th century when Europeans first began experimenting with coffee-flavored custards and iced concoctions. It then quickly gained fame alongside classics like vanilla and chocolate.

Today, it’s a favorite among people. Unlike many trendy flavors that come and go, coffee ice cream has that sophisticated, grown-up allure. Plus, it pairs brilliantly with everything from chocolate cake to warm pastries.

Pro Tips for the Best Coffee Ice Cream

• Use good coffee, because if you don’t drink it, then don’t freeze it. A strong brewed coffee or even espresso makes the flavor pop.
• Give your mixture at least 2 hours, or overnight in the fridge, to ensure it churns into smooth perfection.
• Don’t overcook the custard, just keep the heat low and stir constantly. Once it starts to coat the back of a spoon, it’s done.
• Feel free to stir in chocolate chips, crushed biscotti, or a swirl of caramel once it’s churned.

Frequently Asked Questions

Can I use instant coffee?

Yes! Dissolve 2 tablespoons of good-quality instant coffee in 100ml of hot water. Just make sure it’s strong; this is coffee ice cream, not whisper-of-coffee ice cream.

Why is my ice cream icy instead of creamy?

Usually, it’s because the custard wasn’t cooked long enough to thicken, or it wasn’t chilled well before churning. Both help create a smooth texture.

Can I make this without an ice cream maker?

You can! Pour the chilled mixture into a shallow dish, freeze, and stir vigorously every 30 minutes for about 3 hours. The texture won’t be quite the same, but it will still be delicious.

How to Store Coffee Ice Cream

The best way to store your coffee ice cream is in the freezer. Place a piece of parchment directly on the surface to prevent ice crystals. Also, your ice cream is best eaten within 2 weeks.

How to Make Coffee Ice Cream

In a medium bowl, beat together the eggs and sugar until pale.

Pour in the milk and whisk until combined.

Transfer the mixture to a saucepan and cook over low heat, stirring constantly. Keep it gentle because you want it to slowly thicken, not scramble.

When the custard lightly coats the back of a spoon, stir in your brewed coffee and mix

Finally, remove the saucepan from the heat and mix in the cream.

Pour the mixture into a jar and refrigerate for at least 2 hours, or until fully cold.

Pour your chilled coffee custard into your ice cream maker and churn according to the manufacturer’s instructions.

Transfer to a container, freeze for a couple more hours, then scoop generously.