Coffee Ice Cream

DessertFreezer-friendlyCoffeeIce Cream

Homemade coffee ice cream recipe using milk and cream infused with whole coffee beans.

Photography Credit: Elise Bauer

I love coffee ice cream, but rarely get it because the caffeine does a number on me. If I have coffee or even mocha ice cream after dinner I’m jittery until 3 am.

So, when I opened David Lebovitz‘s new book, The Perfect Scoop and found a recipe for coffee ice cream on page 34, the ice cream maker bowl immediately went into the freezer.

If you make your own coffee ice cream, you can make it with decaffeinated beans! No late night jitters. Safe for kids.

David has provided helpful advice for me on practically every ice cream recipe on this site, which have all turned out great, so it’s no wonder that his new book’s recipes are spot on. I think this is the best coffee ice cream I’ve ever had.

Coffee Ice Cream Recipe

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  • Yield: Makes 1 quart

Ingredients

  • 1 1/2 cups whole milk
  • 3/4 cup sugar
  • 1 1/2 cups whole coffee beans (decaf unless you want the caffeine in your ice cream)
  • Pinch of salt
  • 1 1/2 cups heavy cream
  • 5 large egg yolks
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon finely ground coffee (press grinds through a fine mesh sieve)

Method

1 Heat the milk, sugar, whole coffee beans, salt, and 1/2 cup of the cream in a medium saucepan until it is quite warm and steamy, but not boiling. Once the mixture is warm, cover, remove from the heat, and let steep at room temperature for 1 hour.

2 Pour the remaining 1 cup of cream into a medium size metal bowl, set on ice over a larger bowl. Set a mesh strainer on top of the bowls. Set aside.

3 Reheat the milk and coffee mixture, on medium heat, until again hot and steamy (not boiling!). In a separate bowl, whisk the egg yolks together. Slowly pour the heated milk and coffee mixture into the egg yolks, whisking constantly so that the egg yolks are tempered by the warm milk, but not cooked by it. Scrape the warmed egg yolks back into the saucepan.

4 Stir the mixture constantly over medium heat with a heatproof, flat-bottomed spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula so that you can run your finger across the coating and have the coating not run. This can take about 10 minutes.

5 Pour the custard through the strainer and stir it into the cream. Press on the coffee beans in the strainer to extract as much of the coffee flavor as possible. Then discard the beans. Mix in the vanilla and finely ground coffee, and stir until cool.

6 Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

Links:

Salted Butter Caramel Ice Cream from David Lebovitz

75 Comments / Reviews

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Did you make it? Rate it!

  • Tami

    Great recipe. I actually used the beans after I srained them. Put them in my ninja to grind them up, put 1/2 tsp in with the vanilla at the end.

    xxxxxyyyyy

  • Jenelle

    Delicious coffee flavored ice cream. Followed directions exactly and used fresh beans.

    xxxxxyyyyy

  • Osman

    Superrrrrr

  • Tristan Upson

    Absolutely delicious and smooth coffee ice cream! Looking through the reviews before I did figure out that the quantity is low for my mixer, so I increased everything by about 1.5 and that brought it to just before 2/3 full. I also used dark brown sugar just to give it a more creamy, rich sweetness along with 1-1/4 tsps. of the steeped beans ground fine. The batter will taste sweet with the slightest hint of coffee, but after it is finished, it is on par if not better than all store bought coffee ice cream. (Reminded me of Starbucks Java Chip ice cream.) Use a chocolatey medium or dark roast for maximum flavor.

    xxxxxyyyyy

  • Nicolette

    Absolutely delicious. It’s well worth the extra preparation time! It’s always a hit when I make this.

    xxxxxyyyyy

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Coffee Ice Cream