If you’re a coffee lover, this Homemade Coffee Ice Cream is the perfect treat! Rich, creamy, and infused with real coffee flavor, this easy-to-make ice cream is a refreshing dessert for any time of year. Made with just four simple ingredients, it delivers a smooth texture and bold taste that rivals any store-bought version.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- ½ cup brewed coffee, cooled
Instructions
Step 1: Mix the Ingredients
- In a large mixing bowl, whisk together the heavy cream, whole milk, granulated sugar, and cooled brewed coffee.
- Stir until the sugar is fully dissolved and the mixture is smooth.
Step 2: Churn the Ice Cream
- Pour the mixture into an ice cream maker.
- Churn according to the manufacturer’s instructions until it reaches a thick, soft-serve consistency.
Step 3: Freeze Until Firm
- Transfer the ice cream to an airtight container.
- Freeze for at least 4 hours or until the ice cream is firm.
Step 4: Serve and Enjoy
- Scoop into bowls or cones and enjoy the rich, creamy coffee flavor!
Tips and Variations
- Make It Stronger: Use espresso instead of regular coffee for a bolder flavor.
- Add Chocolate: Mix in chocolate chips or swirl in melted chocolate for a mocha twist.
- Infuse More Flavor: Stir in a teaspoon of vanilla extract or a pinch of cinnamon for extra depth.
- Boozy Coffee Ice Cream: Add a splash of coffee liqueur (like Kahlúa) for an adults-only version.
- No Ice Cream Maker? Pour the mixture into a shallow dish, freeze, and stir every 30 minutes until creamy.
How to Store Homemade Coffee Ice Cream
- Refrigerator Storage: Store the ice cream base (before churning) in the fridge for up to 24 hours before making.
- Freezer Storage: Keep the ice cream in an airtight container in the freezer for up to 2 weeks.
- Prevent Ice Crystals: Press a piece of plastic wrap against the surface before sealing the container.
Frequently Asked Questions (FAQs)
1. Can I use decaf coffee?
Yes! Decaf coffee works perfectly if you want the flavor without the caffeine.
2. Can I use instant coffee instead of brewed coffee?
Absolutely. Dissolve 1–2 tablespoons of instant coffee in warm milk before adding it to the mixture.
3. How can I make dairy-free coffee ice cream?
Substitute coconut milk or almond milk for the dairy ingredients. Use a non-dairy sweetener like maple syrup.
4. Why is my ice cream too hard?
Homemade ice cream can freeze harder than store-bought. Let it sit at room temperature for 5–10 minutes before scooping.
5. Can I make this ice cream without an ice cream maker?
Yes! Use the no-churn method:
- Whip 2 cups of heavy cream until stiff peaks form.
- In a separate bowl, mix 1 can (14 oz) sweetened condensed milk with ½ cup cooled coffee.
- Fold the whipped cream into the coffee mixture, then freeze until firm.