Homemade Coffee Ice Cream (With Mix-In Ideas)
If you’re going to make homemade coffee ice cream, you do not want to be shy with the coffee flavor. Go bold with the flavor, then customize it with your favorite add-ins.
About This Recipe
To learn all about the basics of making homemade ice cream, check out my Vanilla Bean Ice Cream post. But first, let’s talk about this genuinely bold Homemade Coffee Ice Cream.
To make coffee ice cream with big flavor I tried two different approaches.
First, I turned to many a baker’s go-to ingredient, instant espresso powder. The flavor of espresso powder is very concentrated because it’s made from a brew that is much stronger than a standard cup of coffee. The super-fine powder readily incorporates into the custard mix without any added water. Too much water makes ice cream rock-hard and not scoopable.
For the second batch I started with freshly ground coffee beans. Using brewed coffee would introduce extra water into the mix, so I steeped the coffee grounds directly in the scalded cream/milk. I couldn’t wait to taste it because I truly thought the ground coffee would produce a better flavored ice cream.
I was wrong.
Both my husband and I preferred the ice cream made with espresso powder. It had a deep and bright coffee flavor the cut cleanly through the rich custard.
The batch made with fresh coffee tasted good, but the flavor was a bit muddied. Milk and cream bind to the tannins in fresh coffee, and in the process mask some of the aroma as well. The nuanced flavors and aroma that make a fresh cup of coffee so appealing were a bit lost in the rich ice cream base.
This was great news because it was much easier to simply dissolve the instant powder in the hot custard base.
Ingredients
Ingredient Notes
- Milk/Cream – Using a combination of milk and cream results in an ice cream that is plenty creamy yet firm enough to be scoopable.
- Espresso Powder – Instant Espresso is a fine powder that easily melts in liquid. It’s the perfect ingredient for big, genuine coffee flavor.
- Salt – The tiniest bit of salt rounds out the flavor of the ice cream.
- Egg Yolks – Homemade ice cream made with egg yolks has a luscious custardy texture and it melts more slowly than ice cream made without eggs or yolks.
- Mix-Ins – Add your favorite mix-in to customize the ice cream to your taste. See the section below for lots of ideas.
Process Photos
Here’s what the recipe process looks like at each stage. Refer to the recipe card below for measurements and exact instructions.
Make The Custard Base
- Combine the milk, cream and espresso powder in a small sauce pan. Cook over medium heat until scalding.
- Meanwhile, combine the yolks and sugar in a bowl.
- Whisk the scalded cream into the egg yolks to warm them up, then return the custard to the pan. Cook over low heat until it thickens enough to coat the back of a spoon. Do not allow it to come to a full boil.
- Strain the custard into a clean bowl and refrigerate until well-chilled. At least 4 hours or overnight.
Churn the Ice Cream
- Run the custard in your ice cream machine according to the manufacturer’s directions.
- If you want mix-ins, add them after the ice cream is churned.
- Transfer the ice cream to a freeze safe container. Place a layer of plastic wrap directly on the surface and freeze until solid, best overnight.
Mix-Ins
Heath Bar Chunks are my go-to mix in. I have a deep and long-term love for Ben & Jerry’s Coffee Heath Bar Crunch. You can buy packets of “toffee bits” in the baking aisle, or for really big chunks buy the full bar and chop it yourself.
Chocolate Chips really don’t need much selling here. Chocolate and coffee are a match made in heaven. I prefer to use mini chocolate chips for a better distribution of chocolate. At the other end of the spectrum, chocolate chunks work well too.
White Chocolate Chips. I love to match white chocolate with very strong flavors. The neutral, creamy flavor of white chocolate is the perfect foil for the slightly bitter coffee flavor.
Toasted Almonds add a nice crunch and nutty edge to the coffee flavor. Chop them roughly for the best texture.
Chocolate Espresso Beans are the mix-in of choice for the true coffee addict. A quick rough-chop of the beans allows even distribution throughout.
Storage
Ice cream will keep in the freezer for 3 months. A layer of plastic wrap placed directly on the surface will prevent freezer burn.
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Coffee Ice Cream Recipe
Ingredients
- 12 oz whole milk (1 ½ cups)
- 12 oz heavy cream (1 ½ cups)
- ½ oz instant espresso powder (¼ cup)
- 5 large egg yolks
- 8 oz granulated sugar (1 cup)
- 1 cup mix ins (see recipe notes)
Instructions
- Combine 12 oz whole milk,12 oz heavy cream and ½ oz instant espresso powderin a small saucepan. Heat the milk mixture over medium high heat until scalding hot.
- While the milk heats up, whisk together 5 large egg yolks and 8 oz granulated sugar in a small bowl.
- Once the milk mixture is scalding hot, pour it into the bowl with the yolks and whisk to combine
- Return the entire mixture to the saucepan and heat over medium low heat, stirring constantly. Cook the custard until it thickens enough to coat the back of a spoon. Do not allow it to come to a boil. Remove from the heat and strain into a bowl. Cover the bowl and chill until very cold. At least 4-5 hours or over night.
- Freeze according to the directions for your ice cream machine. If you are adding mix-ins add them, with the machine running, when the ice cream is fully churned.
- When the ice cream is ready, scoop it into a container and smooth to an even layer. Lay a piece of plastic wrap directly on the surface of the ice cream, cover tightly and freeze until firm.
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