Coffee Ice Cream
Coffee Ice Cream
5 from 1 vote
Prep: 10 minutes
Cook: 30 minutes
Chill Time 4 hours
Total Time 4 hours 40 minutes
Servings: 4
Looking for a dessert that elevates your love for coffee? Our coffee ice cream recipe delivers a rich and creamy treat that's impossible to resist. Made with real coffee granules, double cream, and whole milk.

Nutrition: per serving



  • 250 ml Milk
  • 250 ml Double Cream
  • 125 g Sugar
  • 2 tbsp Coffee Granules
  • 4 Egg Yolks
  • 1 tsp Vanilla Extract


  • Combine the whole milk and double cream in a saucepan, heating it over low heat until it becomes warm but not boiling. Remove the saucepan from the heat.
  • In a separate bowl, whisk together the granulated sugar, instant coffee granules, and egg yolks until they are thoroughly blended.
  • Gradually pour the warm milk and cream mixture into the egg mixture, ensuring a continuous whisking motion to prevent curdling.
  • Return the combined mixture to the saucepan and cook it over low heat while constantly stirring. Continue until it thickens sufficiently to coat the back of a spoon, typically taking about 5-7 minutes. Make sure not to allow it to reach a boiling point.
  • Take the mixture off the heat and incorporate the vanilla extract by stirring it in.
  • Allow the mixture to cool down to room temperature, then cover it and refrigerate for a minimum of 4 hours, or until it is completely chilled.
  • Once chilled, transfer the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
  • After churning, move the ice cream into an airtight container and place it in the freezer for an additional 2 hours to achieve a firmer consistency.
  • Enjoy your homemade Coffee Ice Cream by serving it in bowls or cones!

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