Go Back
–+ servings
Espresso Coffee Ice Cream

Creamy Espresso Coffee Ice Cream You'll Want Every Day

Indulge in creamy homemade espresso coffee ice cream, a rich treat that satisfies coffee lovers’ cravings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 4 hours
Total Time 6 hours 5 minutes
Servings: 4 cups
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Custard Base
  • 4 yolks Egg Use egg substitutes if making an egg-free version.
  • 1/2 cup Granulated Sugar Can replace with alternative sweeteners; adjust to taste.
  • 1 cup Whole Milk 2% milk can be used, though texture will be less rich.
  • 2 tablespoons Instant Espresso Powder Use brewed espresso for a different flavor profile.
For the Creamy Mixture
  • 1 cup Heavy Cream Other creams can substitute, but heavy cream is recommended for best results.
  • 1 pinch Salt Do not omit, as it balances the sweetness.
  • 1 teaspoon Vanilla Extract Homemade vanilla extract can enhance the recipe's quality.
  • 1 tablespoon Coffee Liqueur Omit for a nonalcoholic version.

Equipment

  • medium saucepan
  • Whisk
  • Ice cream maker
  • Airtight Container

Method
 

Step‑by‑Step Instructions
  1. In a medium saucepan, whisk together 4 egg yolks and 1/2 cup granulated sugar until the mixture turns light yellow and slightly thickened.
  2. In a separate saucepan, combine 1 cup whole milk and 2 tablespoons instant espresso powder. Warm over medium-low heat, stirring gently until it begins to simmer.
  3. Gradually pour the warm milk mixture into the egg yolk mixture, whisking constantly to temper the eggs and prevent curdling.
  4. Return the combined mixture to medium heat, stirring continuously until it thickens and coats the back of a spoon.
  5. Transfer the custard to an airtight container and cover the surface with plastic wrap to prevent a skin from forming. Refrigerate for at least 4 hours or overnight.
  6. Once chilled, stir in 1 cup heavy cream, a pinch of salt, 1 teaspoon vanilla extract, and 1 tablespoon coffee liqueur. Pour into an ice cream maker and churn according to instructions.
  7. Transfer the churned espresso coffee ice cream to a freezer-safe container and freeze for at least 1 hour.

Nutrition

Serving: 1cupCalories: 200kcalCarbohydrates: 18gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 85mgSodium: 50mgPotassium: 120mgSugar: 15gVitamin A: 500IUCalcium: 150mgIron: 0.5mg

Notes

This homemade espresso coffee ice cream is best enjoyed freshly made but can be stored in the freezer for up to one month.

Tried this recipe?

Let us know how it was!