Coffee Ice Cream
This Easy Coffee Ice Cream is rich, smooth, and bursting with bold coffee flavor! Made with just 6 simple ingredients and 20 minutes of prep, it's a coffee lover's dream dessert. Perfect for summer afternoons, as an after-dinner treat, or even as an affogato. For another delicious coffee-inspired dessert, try our Espresso Brownies.
Servings: 8 servings
Calories: 287kcal
Equipment
- Ice Cream Maker Essential for churning.
- Fine-Mesh Sieve For a perfectly smooth base.
- Large Saucepan For cooking the custard.
Ingredients
- 1.5 cups heavy whipping cream
- 1.5 cups whole milk
- 0.75 to 1 cup granulated sugar
- 4 large egg yolks
- 1 tbsp instant coffee or espresso powder
- 1 tbsp vanilla extract
Instructions
- Freeze ice cream maker bowl according to manufacturer's instructions.
- In a large saucepan, whisk together cream, milk, sugar, egg yolks, and instant coffee until smooth.
- Cook over medium heat, whisking constantly, until thickened (coats the back of a spoon). Do not boil. Remove from heat and stir in vanilla.
- Pour through a fine-mesh sieve into a bowl. Press plastic wrap directly onto the surface. Refrigerate until completely cold (at least 4 hours, preferably overnight).
- Pour chilled base into ice cream maker and churn for 20-30 minutes until soft-serve consistency.
- Transfer to a loaf pan or container, press plastic wrap onto surface, and freeze until firm (4-6 hours). Let sit at room temperature for 5-10 minutes before scooping.
Notes
Pro Tips: Temper the egg yolks by slowly adding the hot cream mixture while whisking constantly to prevent scrambling. Chill the base thoroughly (preferably overnight) for the smoothest texture. Press plastic wrap directly onto the surface of the base and finished ice cream to prevent a skin and ice crystals. For a richer ice cream, use 2 cups cream and 1 cup milk. Let ice cream sit at room temperature for 5-10 minutes before scooping.