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Coffee Ice Cream Recipe

Coffee Ice Cream Recipe

Coffee and ice cream? What could be better? Absolutely nothing is better than a creamy scoop of coffee-infused ice cream!
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Prep Time 30 mins
Cook Time 15 mins
Freeze Time 4 hrs
Course Dessert
Servings 10
Calories 269 kcal


  • 1 cup half and half milk
  • 1 cup granulated sugar
  • 1 ½ cups whole coffee beans
  • ½ tsp sea salt
  • 2 cups heavy cream
  • 5 large egg yolks
  • 1 tsp vanilla extract


  • Add the half and half,1/2 cup of the granulated sugar, coffee beans, sea salt, and 1 cup of the heavy cream to a medium saucepan. Heat the coffee mixture over medium-low heat for3-5 minutes just until the mixture is about to boil. Remove the coffee cream from the stove and let it rest for 1 hour.
  • Place the egg yolks into a large bowl with the remaining granulated sugar and whisk it until it is pale yellow in color. 
  • Place the cream and coffee mixture on the stove on medium-low heat until the mixture is heated. Gradually pour 1 cup of the coffee cream into the egg yolks, frequently whisking to prevent the eggs from coagulating. 
  • Add the egg and coffee mixture back into the remaining cream and return it to the stove over medium-low heat. Cook the custard for 8-10 minutes, frequently stirring until the custard thickens and coats the back of your spoon. 
  • Pour the coffee custard through a fine-mesh strainer set over a large bowl, making sure to press the coffee beans to get as much flavor as possible, then throw away the beans. Stir in the remaining cream and vanilla. 
  • Allow the coffee custard base to cool completely before covering the custard with plastic wrap. Press the wrap directly on the surface of the coffee custard to prevent a skin from forming, then chill it overnight. 
  • Churn the coffee ice cream base in an ice cream machine according to the manufacturer's instructions, then transfer the coffee ice cream to an airtight container and freeze for 4-6 hours.


  • If you do not have access to whole coffee beans, use 1/2 cup of decaffeinated coffee grounds.
  • Make sure you pour the coffee through a fine-mesh sieve. It sounds a little unnecessary, but if you do not strain it, it may affect the texture of your ice cream! The strainer catches pieces of the eggs that may have coagulated. 


Serving: 127gCalories: 269kcalCarbohydrates: 15.82gProtein: 4.15gFat: 21.41gSaturated Fat: 12.73gPolyunsaturated Fat: 1.07gMonounsaturated Fat: 6.52gCholesterol: 66mgSodium: 180mgPotassium: 157mgSugar: 12.37gVitamin A: 878IUVitamin C: 0.8mgCalcium: 108mgIron: 0.29mg
Keyword coffee ice cream, coffee ice cream recipe
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