Are you looking for a coffee-flavored dessert? Here are the three best coffee ice cream recipes you can try this weekend with your ice cream maker at home.
After testing out so many ice cream recipes at home, coffee is my all-time favorite flavor. I love anything creamy and rich. And when the blissful aroma of black coffee kicks in, everything is balanced out so well that it keeps me craving more.
These recipes are rich, ultra-creamy, and have a dominant, pure coffee flavor to inspire your palate. You can start with an ice cream maker at home, and the ingredients are easy to find.
You might also be interested in our guide on what goes well with coffee ice cream.
What To Look For In The Best Coffee Ice Cream Recipe
Coffee Roast
Medium roasts to dark roasts are best for bringing out a balance of flavors when paired with the cream and sugar in ice cream.
The Right Amount Of Coffee
The best coffee ice cream out there requires more coffee in the making than your regular morning brew. This is because the ice cream base tends to dilute it afterward.
Instant Coffee Or Regular Coffee
Powdered instant coffee is the best way to start making coffee-flavored ice cream for beginners, as it doesn’t have much water to prevent your ice cream from getting runny.
How To Make The Best Coffee Ice Cream
- If you don’t make ice cream regularly, stick to a medium-size to small ice cream maker that your kitchen space can accompany.
- Dark-roast coffee and espresso are the best coffee for coffee-flavored ice cream recipes with a dominant bitterness and beautiful aroma.
- If you opt for instant coffee, go for a premium brand that gives you the depth of flavor you’re looking for.
3 Best Coffee Ice Cream Recipes
Instant Coffee Ice Cream Recipe
Equipment
- Saucepan
- Whisk
- Ice cream maker
- Airtight container
Ingredients
- 2 cups heavy cream
- 2 cups whole milk
- 1 cups granulated sugar or cane sugar
- 1/4 tsp finely ground sea salt
- 1 tbsp vanilla extract
- 1 tbsp high-quality instant coffee
- 4 fresh egg yolks
Instructions
- Mix heavy cream, sugar, and salt together over low heat and whisk until thoroughly blended.
- Gradually add the cream into the whisked egg yolk until combined.
- Add instant coffee powder and mix until the coffee dissolves.
- Turn off the heat when the mixture begins to thicken.
- Strain into a clean glass container.
- Let it cool to room temperature and put it in the fridge for at least four hours (preferably overnight).
- Take it out and pour it into an ice cream machine to freeze before transferring it into an air-tight container; keep it in the freezer until it’s ready to serve.
Espresso Coffee Ice Cream Recipe
Equipment
- Espresso machine
- Saucepan
- Airtight container
- Ice cream maker
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup sugar
- 1/4 tsp finely ground salt
- 5 fresh egg yolks
- 1 tbsp vanilla extract
- 2 espresso shots
Instructions
- Heat the whole milk, heavy cream, sugar, and salt over medium until the sugar dissolves.
- Whisk the egg yolks in a bowl.
- Slowly add the cream and milk mixture to the beaten egg yolks and keep whisking until blended.
- Put them back into the saucepan while whisking until it comes to a simmer.
- Remove the pan from the heat, let cool for one minute, and add the vanilla extract.
- Let it rest while making two shots of espresso.
- Add the espresso shots, mix well, and strain before chilling in the fridge.
- Pour the custard into an ice cream maker before transferring it into an air-tight container in the freezer. Give it around 4 hours to freeze.
Vietnamese Coffee Eggless Ice Cream With Condensed Milk Recipe
Equipment
- Ice cream maker
- Airtight container
- Mug
- Saucepan
Ingredients
- 1 1/2 cups water
- 1/2 cup dark roast Robusta ground coffee
- 2/3 cup sweetened condensed milk
- 2/3 cup heavy cream
Instructions
- Brew your Vietnamese coffee and set it aside.
- Whisk heavy cream and condensed milk over low heat and gradually add pre-brewed coffee.
- Turn off the heat and leave the custard cool to room temperature.
- Chill it in the fridge overnight or for at least four hours.
- Pour the custard into an ice cream maker and turn it on.
- Once finished, transfer the ice cream to a clean container, cover it with a lid, and chill in the freezer for four hours.
Testing Criteria
I tested between coffee powder and brewed coffee to find the correct ratio. Coffee powder performs better as it keeps the texture firm and not watery as dripped coffee does. However, what you get in return from dripped coffee or espresso is the leading, distinguished aroma and bitterness that instant coffee cannot comprehend.
The quality of coffee plays a crucial role in defining the taste of your ice cream. If the milk is too sweet or rich and the coffee flavor is absent or too light, then you can’t guarantee the best coffee-flavored ice cream at the end of the day.
Why You Can Trust Me
My mom loves everything coffee-related. And with our 10-year-old ice cream maker at home, we guarantee some of the best coffee-flavored desserts for the customers every other Sunday.
My two favorites are the espresso coffee ice cream and Vietnamese coffee ice cream with condensed milk. Keep testing and stick to my recipes to ensure the ratio comes outright.
