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Homemade Coffee Ice Cream

Homemade coffee ice cream with an intensely roasted espresso flavor and a dense custard base. This churned coffee custard ice cream uses a 175°F thickened custard for a smooth, scoopable texture.
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Prep Time 20 minutes
Cook Time 15 minutes
chilling + freezing 4 hours
Total Time 4 hours 35 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Ice cream base
  • 2 cup heavy cream Use full-fat for a dense, creamy custard.
  • 1 cup whole milk Helps thin the base before thickening.
  • 0.75 cup granulated sugar Sweetens and supports custard texture.
  • 5 egg yolks Thickens into a custard; temper carefully.
  • 2 tbsp instant espresso powder Stirs into warm dairy for concentrated coffee flavor.
  • 0.25 cup whole coffee beans Optional—steep for deeper, roasted notes.
  • 1 tsp vanilla extract Adds roundness to the espresso flavor.
  • 0.25 tsp salt Balances bitterness and boosts perceived coffee flavor.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 Dutch oven
  • 1 stand mixer

Method
 

Steep and dissolve
  1. Combine the heavy cream, whole milk, and whole coffee beans (if using) in a saucepan and heat until steaming, then steep for 15 minutes.
  2. Strain out the coffee beans, then whisk in the instant espresso powder until fully dissolved.
Thicken the custard
  1. Whisk the egg yolks and granulated sugar until pale, then slowly whisk in the hot coffee cream.
  2. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until the custard coats the back of a spoon (175°F), about 10 to 15 minutes.
Chill and churn
  1. Strain the custard (if needed), then stir in the vanilla extract and salt and cool completely using an ice bath.
  2. Refrigerate at least 4 hours, then churn in an ice cream maker and freeze until firm.

Notes

Pro tip: keep the custard at medium-low and stir continuously so it thickens to 175°F without scrambling the yolks. Refrigerate the finished churned ice cream up to 3 days; it also freezes well for 1 to 2 months. For a dairy-free swap, use a thick oat-based milk and a full-fat dairy-free cream alternative, but the custard will be less dense and may require extra chilling time before churning.