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
- How To Make The Best Coffee Ice Cream
- 3 Best Coffee Ice Cream Recipes
- Testing Criteria
- Why You Can Trust Me
What To Look For In The Best Coffee Ice Cream Recipe
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
Making coffee-flavored ice cream with instant coffee is the easiest way to start, especially for those who don’t have a coffee maker.
- Two cups of your favorite heavy cream.
- Two cups of whole milk.
- One cup of granulated sugar or organic sugar cane sugar.
- A quarter teaspoon of finely ground sea salt.
- One tablespoon of vanilla extract.
- One tablespoon of high-quality instant coffee or coffee sachet of choice.
- Four fresh egg yolks.
- Mix heavy cream, sugar, and salt altogether over low heat and keep whisking until thoroughly blended.
- Gradually add the cream mixture into the whisked egg yolk until combined.
- Add instant coffee powder into the mixture when it’s still warm and mix until the coffee dissolves.
- Turn off the heat when the mixture begins to thicken.
- Train the mixture using a strainer 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 a bowl of ice cream machine to freeze before transferring it into an air-tight container; keep it in the fridge until it’s ready to serve.
Espresso Coffee Ice Cream
This is the best coffee ice cream recipe for those who have a stellar espresso machine at home. This recipe will give you a smooth texture with a robust and leading note of espresso serving as the base.
- Two cups of heavy cream
- One cup of whole milk
- Half a cup of sugar
- A quarter teaspoon of finely ground salt.
- Five egg yolks.
- One tablespoon of vanilla extract
- Two shots of espresso.
- Heat the whole milk, heavy cream, sugar, and salt over medium heat in a non-stick saucepan until sugar dissolves.
- In a separate bowl, whisk the egg yolks.
- Slowly add the cream and milk mixture into the beaten egg yolks and keep whisking until finely blended.
- When the two mixtures combine, 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 into the mixture, mix well, and strain before chilling in the fridge.
- Pour the custard into an ice cream maker to freeze before transferring it into an air-tight container, and keep it in the fridge until it’s ready to serve.
Vietnamese Coffee Eggless Ice Cream With Condensed Milk
This Vietnamese coffee ice cream recipe replaces eggs with sweetened condensed milk and the full-bodied profile of dark roast ground coffee.
- One and a half cups of water.
- Half a cup of dark roast Robusta coffee ground (or Robusta and Arabica blend).
- Two-thirds of a cup of sweetened condensed milk.
- Two-thirds of a cup of heavy cream of choice.
- Brew your Vietnamese coffee grounds with a filter and boiling water.
- Wait for the coffee to finish dripping and set it aside.
- In a non-stick saucepan, whisk together heavy cream and condensed milk over low heat and gradually add pre-brewed coffee into the mixture until combined.
- Turn off the heat and leave the custard at room temperature.
- Chill it in the fridge overnight or for at least four hours.
- Bring out the custard and pour it into an ice cream maker to freeze.
- Transfer the ice cream to a clean container, cover it with a lid, and chill in the fridge again until four hours later.
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.