Go Back
–+ servings
Homemade Espresso Coffee Ice Cream

Creamy Homemade Espresso Coffee Ice Cream You’ll Love

Indulge in homemade espresso coffee ice cream, a rich and creamy dessert perfect for any coffee lover.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Chill Time 4 hours
Total Time 4 hours 25 minutes
Servings: 4 cups
Course: Desserts
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Custard Base
  • 4 egg yolks Egg Yolks No substitutions recommended for authenticity.
  • 0.5 cup Granulated Sugar Brown sugar can be used for a hint of caramel flavor.
  • 1 cup Whole Milk Feel free to use 2% milk; the result will be less rich.
  • 2 tablespoons Instant Espresso Powder Can be substituted with strong brewed coffee.
For the Creamy Mix
  • 1 cup Heavy Cream Using lower-fat alternatives will affect texture.
  • 1 pinch Salt Enhances overall flavor.
  • 1 teaspoon Vanilla Extract Make sure it’s pure vanilla.
  • 1 tablespoon Coffee Liqueur Can be omitted or replaced with more vanilla extract.

Equipment

  • medium saucepan
  • airtight container
  • Ice cream maker

Method
 

Step‑by‑Step Instructions
  1. In a medium saucepan, whisk together 4 egg yolks and ½ cup granulated sugar for 2 minutes until pale yellow.
  2. In a separate saucepan, combine 1 cup of whole milk and 2 tablespoons of instant espresso powder. Heat until simmering, about 5 minutes.
  3. Slowly drizzle the warm milk mixture into the egg yolk mixture, whisking constantly to prevent curdling.
  4. Return the custard mixture to medium-low heat, stirring until it reaches 165°F, about 5-8 minutes.
  5. Pour the custard into an airtight container and let it cool for 30 minutes before chilling in the refrigerator for at least 4 hours or overnight.
  6. Mix in 1 cup of heavy cream, a pinch of salt, 1 teaspoon of vanilla extract, and 1 tablespoon of coffee liqueur into the custard. Churn in an ice cream maker.
  7. Serve immediately for a soft-serve experience or freeze for at least 1 hour for a firmer texture.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 5gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 9gCholesterol: 150mgSodium: 50mgPotassium: 300mgSugar: 25gVitamin A: 500IUCalcium: 150mgIron: 1mg

Notes

Ensure you cook the custard slowly and chill thoroughly before churning for the best texture. Store in a sealed container in the freezer and consume within one month.

Tried this recipe?

Let us know how it was!