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 book, The Perfect Scoop and found a recipe for coffee ice cream, 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

Print
  • 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 Steep milk with sugar, coffee beans, salt, and cream: 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 Set remaining cream into a bowl over ice bath with sieve: 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 Temper the egg yolks: 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 Heat egg milk coffee mixture until it thickens: Stir the custard 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 and process in ice cream maker: Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

Print

Products We Love

This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.

Links:

Salted Butter Caramel Ice Cream from David Lebovitz

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

89 Comments / Reviews

No ImageCoffee Ice Cream

Did you make it? Rate it!

  1. Maureen

    This was a good starter, but I tweaked it. I used two tablespoons of instant espresso instead of the coffee beans, used half brown sugar/half white, and added two tablespoons of Frangelico. It is honestly the best ice cream I have ever had.

  2. Judy

    Make this ice cream, it turns out so great, better than the shop one! My family loves it. Thanks for the recipe.

    xxxxxyyyyy

  3. Abby

    I LOVE this ice cream! It takes a while to do, but it doesn’t use any complicated or hard to find ingredients. In fact, I had everything I needed on hand to make it besides the cream. It turned out wonderful both in taste, texture, and hardness. It wasn’t too soft and it didn’t freeze up like ice when I put it in the freezer. The taste is amazing! I couldn’t believe how much coffee flavor was in it! I also added some cocoa bean nibs for some crunch and extra flavor and it was amazing.

    xxxxxyyyyy

    Show Replies (1)
  4. Miranda F.

    Too sweet, next time I’ll cut out some of the sugar for my families taste! Great consistency though!

    xxxxxyyyyy

  5. Beth

    Ok. This is honestly delicious. I’ll admit I normally don’t like coffee ice cream, its my husbands favorite. I can’t tell you how good this is. I will definitely make a double batch next time but it came out perfect.

    xxxxxyyyyy

View More
Coffee Ice Cream