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Coffee Ice Cream

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Coffee Ice Cream is for all those coffee lovers out there! Making this homemade ice cream is simple and easy. The instant espresso powder mixed with the heavy cream and half and half brings this cold dessert to life. If this is your first time making homemade ice cream, I am going to show you how easy it is to whip this up for your family.

If you are like me and love to make homemade ice cream, and you love coffee, this recipe is one you need to add to your “must-make” list.

This creamy ice cream only has 7 simple ingredients in it. It's better than any store-bought ice cream you can buy and has the best coffee flavor.

The ice cream base has a creamy texture with a bold coffee flavor.

I use my KitchenAid Ice Cream Maker attachment to make this recipe, but you can use an old-fashioned maker or even an electric ice cream maker. Whatever works best for you.

How to Make Homemade Coffee Ice Cream

The ingredients needed to make this coffee ice cream at home are —

  • Half and half (you can also use whole milk or coconut milk if you prefer. I do not recommend using skim milk for making ice cream)
  • Heavy cream
  • Sugar
  • Egg yolks
  • Kosher or Sea Salt
  • Pure Vanilla Extract
  • Instant Coffee (I use caffeinated coffee, but you can also use decaffeinated coffee) — you can also use whole coffee beans here as well.

Let's Make The Custard

To make the custard, add the half and half to a medium saucepan to warm. Add the sugar and salt. Whisk over medium heat until the sugar and salt have dissolved.

In a medium bowl, beat the egg yolks until well combined. Add a little of the warm mixture to the egg yolks to temper them. If you skip this step, you will have scrambled eggs.

Once you have tempered the eggs, add the warm egg mixture to the half-and-half on the stove. Whisk in the instant coffee granules until dissolved. I would not use freshly brewed coffee for this recipe. It will add too much water to the mix and make it taste like ice milk instead of ice cream.

Cook the custard over medium-low heat stirring constantly until the mixture thickens just a little bit.

You should be able to coat the back of a spoon lightly when it reaches the right thickness. Remove from the heat and add the vanilla extract.

Add the heavy cream to a large bowl. Mix until you have a creamy consistency. Strain the half-and-half liquid into the heavy cream. Throw away what's in the strainer. Cover with plastic wrap and place in the refrigerator for about an hour or overnight to allow it to cool.

Time to Churn the Ice Cream

Pour this delicious coffee ice cream mixture into whatever ice cream machine you are planning on using. Turn it on and let the ice cream begin to churn. For mine, it takes about 20 minutes to get thick like soft serve ice cream.

If you want to add in extra things like chocolate chips, chocolate chunks, nuts, coconut, etc, add them in after the ice cream begins to thicken in the machine.

Once the ice cream has finished churning, remove it and place it in a freezer-safe container like these ice cream tubs I found on Amazon.

This ice cream recipe is my absolute favorite, especially if you top it with my homemade caramel sauce! However, if you don't have a way to make ice cream in a machine, you can always check out my no-churn vanilla ice cream or my no-churn smores ice cream recipe.

The next time you are craving ice cream, try making it yourself. There is just something about making homemade ice cream from scratch.

What is your favorite ice cream recipe?

Check Out These Other Slow Churn Ice Cream Recipes

Yield: 12 servings

Coffee Ice Cream

Coffee Ice Cream

Creamy custard ice cream with an intense bold coffee flavor. Simple ingredient list will have you making ice cream like a pro!

Prep Time 20 minutes
churn Time 20 minutes
Freeze Time 6 hours
Total Time 6 hours 40 minutes


  • 2 cups of half and half
  • 1 cup of heavy cream
  • 1 cup of white granulated sugar
  • 1/4 teaspoon of kosher or sea salt
  • 4 egg yolks
  • 1 1/2 tablespoons of instant coffee
  • 1 teaspoon of pure vanilla extract


  1. On the stove in a saucepan, add the half and half, sugar, and salt. Heat over medium heat until warmed through and the sugar and salt have dissolved. Remove from the heat and set aside.
  2. In a medium bowl, add the egg yolks. Ladle in the warm half and half a little at a time until you have tempered the egg yolks. Now, add the egg yolks and the instant coffee to the remaining half-and-half mixture and cook over medium-low heat until slightly thickened.
  3. Put the heavy cream in a large bowl. Place a strainer over the top and pour the coffee mixture into the heavy cream. Throw away whatever is in the strainer.
  4. Now, add the vanilla in and mix well. Cover with plastic wrap and place in the refrigerator until chilled through, anywhere from an hour to overnight.
  5. When ready to make the ice cream, pour the mixture into the ice cream maker and churn until it's frozen, about 20 minutes to 40 minutes.
  6. Transfer to an airtight container and place in the freezer for 4 to 6 hours.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 201Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 98mgSodium: 209mgCarbohydrates: 19gFiber: 0gSugar: 19gProtein: 3g

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