Description

This rich and creamy Coffee Ice Cream recipe combines bold freshly ground coffee flavors with smooth vanilla and a hint of coffee liqueur for an indulgent frozen treat. With simple ingredients and an easy infusion method, this homemade ice cream is perfect for coffee lovers craving a delightful dessert.

Ingredients

Scale

Main Ingredients

2 cups heavy cream
1 cup whole milk
¾ cup granulated sugar
¼ teaspoon salt
1 vanilla bean, split lengthwise and seeds scraped (or 1 teaspoon vanilla extract)
½ cup freshly ground coffee beans (medium-dark roast recommended)

Optional Ingredients

¼ cup coffee liqueur (such as Kahlua)
Chocolate shavings or espresso beans for garnish

Instructions

Combine Cream, Milk, Sugar, and Salt: In a medium saucepan, whisk together the heavy cream, whole milk, granulated sugar, and salt until the sugar is mostly dissolved to create a smooth base.
Add Vanilla: If using a vanilla bean, scrape the seeds into the cream mixture and add the vanilla pod as well for deep flavor infusion. If using vanilla extract, hold off adding it until after the mixture has cooled.
Infuse with Coffee: Stir in the freshly ground coffee beans into the cream mixture evenly.
Heat the Mixture: Place the saucepan over medium heat and stir constantly until the mixture is steaming and small bubbles form around the edges, approximately 5-7 minutes, to infuse coffee flavors properly.
Steep the Coffee: Remove from heat, cover the saucepan, and let the mixture steep for at least 1 hour or up to 2 hours for a stronger coffee flavor.
Strain the Mixture: Strain the mixture through a fine-mesh sieve lined with cheesecloth into a clean bowl. Press on the coffee grounds gently to extract as much liquid as possible.
Discard Solids: Remove and discard the strained coffee grounds and the vanilla bean pod if used.
Add Vanilla Extract (if using): Stir in the vanilla extract now if you opted for it instead of the vanilla bean.
Add Coffee Liqueur (optional): Stir in coffee liqueur at this stage for a richer flavor and slight boozy undertone.
Chill Thoroughly: Cover the bowl with plastic wrap pressed against the surface to prevent skin formation, and refrigerate for at least 4 hours or preferably overnight to chill the mixture thoroughly.
Prepare the Ice Cream Maker: Remove your ice cream maker bowl from the freezer and assemble the machine as per the manufacturer’s instructions to get ready for churning.
Pour in the Mixture: Pour the chilled coffee cream mixture into the cold ice cream maker bowl evenly.
Churn: Turn on the ice cream maker and churn the mixture for 20-25 minutes or until it reaches a soft-serve consistency, allowing air to be incorporated for a creamy texture.
Transfer to a Container: Transfer the soft coffee ice cream into an airtight container, smoothing the top evenly.
Harden in the Freezer: Press a piece of plastic wrap directly onto the ice cream surface in the container to prevent ice crystals. Seal and freeze for 2-3 hours or overnight for a firm texture.
Serve and Enjoy: Scoop the hardened coffee ice cream into bowls or cones and garnish with chocolate shavings or espresso beans if desired for an elegant presentation.

Notes

Using a medium-dark roast coffee brings out the best flavor without being too bitter.
Steeping times can be adjusted based on your preferred coffee intensity.
Ensure the mixture is fully chilled before churning to get the best texture.
The coffee liqueur is optional but enhances the flavor complexity.
If you don’t have an ice cream maker, you can freeze the mixture in a shallow container and stir every 30 minutes until firm.

Prep Time: 15 minutes
Cook Time: 7 minutes
Category: Dessert
Method: Stovetop infusion and ice cream maker churning
Cuisine: American

Nutrition

Serving Size: ½ cup (approximately 120g)
Calories: 310
Sugar: 25g
Sodium: 70mg
Fat: 24g
Saturated Fat: 15g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 0.5g
Protein: 3g
Cholesterol: 95mg

Keywords: coffee ice cream, homemade ice cream, coffee dessert, frozen coffee treat, creamy ice cream recipe