Coffee Ice Cream Recipe
Coffee ice cream…yes, please! Give me the recipe! And let me try!!
Okay, so, yeah. I’m a coffee lover.
But it’s really not my fault.
I didn’t even like coffee until I started dating my husband. He loves coffee and so, yes, I became a social drinker when we dated.
We bonded over coffee…and he now he’s a keeper and so is the coffee!
On a hot day, I love me a deliciously creamy, chilled ice coffee.
But a coffee infused ice cream? Sounded delicious! I had to try!
The Verdict
As a coffee lover, you won’t be surprised to learn that this has now made it to my list of all-time favorite ice cream recipes.
Public Service Announcement to those sensitive to caffeine.
Don’t indulge in this ice cream too late in the day.
I love coffee, but if I have it too late in the day I stay up all night…that’s what happened the first time I made this ice cream. It was late in the day and it was too good not to keep eating!!! I was up all night!
Variations
You can make different flavors by using flavored instant coffee or espresso.
Serving Tip
To serve, place your freshly made ice cream in a coffee mug, instead of an ice cream bowl! Garnish with chocolate covered coffee beans.
CHOOSE FROM 2 DIFFERENT ICE CREAM RECIPES
Below, you have 2 different ice cream recipes to choose from:
Philadelphia style: eggless, quick and easy: Jump to Recipe
Custard style: with eggs, a little extra creamy: Jump to Recipe
Coffee Ice Cream
Ingredients
- 1 cup milk
- ½ cup granulated sugar
- 3 tbsp instant coffee (2 – 2 ½ tbsp instant coffee for a “weaker” ice cream)
- 2 cups heavy whipping cream
- 1 tsp vanilla extract
Instructions
- Mix milk, sugar, and coffee with an electric mixer or whisk so that sugar and coffee dissolve in the milk.
- Add cream and vanilla and stir.
- Pour into your ice cream maker.
- Mix until thick about 25-30 minutes or according to manufacturer’s instructions.
- Enjoy…just don’t eat too late at night if you have the same problem I do…or maybe try de-caf instant coffee!
Coffee Ice Cream Recipe
Ingredients
- 1 cup milk
- 2 cups heavy cream
- ⅔ cup granulated sugar
- 3 tbsp instant coffee (2 – 2 ½ tbsp instant coffee for a “weaker” ice cream)
- 4 egg yolks
Instructions
- Mix milk, cream, sugar, and coffee in a saucepan over medium heat, heating until mixture just begins to boil.
- In a separate bowl, beat egg yolks.
- Pour hot cream mixture over beaten eggs, mixing well.
- Return mixture to saucepan, cooking on medium-low heat until mixture thickens and begins to stick to the back of your spoon.
- Remove from heat and chill in refrigerator for at least 2 hours.
- Pour chilled mixture into your ice cream maker.
- Mix until thick about 25-30 minutes or according to manufacturer’s instructions.
- Enjoy this decadent treat!
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