Coffee Ice Cream Recipe

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  • Cream, sugar, and coffee beans over the stove, melting the day away. I love making Coffee Ice Cream from the steamy aroma to the churning of the sweet, rich mixture. Enjoy every moment of making and eating this delicious Coffee Ice Cream!

    Coffee Ice Cream in a white cup.

    I usually like to point out how quick recipes take, so you are not discouraged from giving them a try.  But in the case of Coffee Ice Cream, the longer it takes, the better!

    Mix the milk, cream, sugar, salt, and whole coffee beans in a pot, and heat in a pot until the ice cream base is warm and steamy, and the aroma permeates through the kitchen and around the house.  If you love coffee, the smell of that creamy coffee mixture steeping for an hour will make you want to snuggle up on the couch with a blanket and read a good book.  It might be for ice cream, but it warms the soul.

    Coffee Ice Cream in a white cup.

    I’ve always loved ice cream, so I started making my own ice cream at home.  I wrote down a ridiculously long list of ice cream flavors to try, and Coffee Ice Cream was on the top of the list.  Eating coffee desserts is as good as drinking coffee, so when I saw a coffee ice cream recipe on Carol’s A Cup of Mascapone, I knew I had to make it.  And oh my, this recipe made a really delicious coffee ice cream.
    The step by step process of making coffee ice cream is almost as enjoyable as the ice cream itself.  Take your time, letting it slowly steep to infuse the coffee flavor to the cream.  That’s the secret to why this ice cream is so good!

    Coffee Ice Cream in a white cup.

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    4 from 2 votes
    Coffee Ice Cream | Easy Japanese Recipes at
    Coffee Ice Cream
    Prep Time
    35 mins
    Cook Time
    25 mins
    Total Time
    4 hrs
    Cream, sugar, and coffee beans over the stove, melting the day away. I love making Coffee Ice Cream from the steamy aroma to the churning of the sweet, rich mixture. Enjoy every moment of making and eating this delicious Coffee Ice Cream!
    Course: Dessert
    Cuisine: Japanese
    Keyword: homemade ice cream
    Servings: 1 quart (liter)
    Author: Nami
    • cups whole milk (1½ cups = 375 ml)
    • ¾ cup sugar (¾ cup = 167 ml)
    • cups whole coffee beans (1½ cup = 125 g) (See Notes)
    • Pinch salt (kosher or sea salt; use half if using table salt)
    • cups heavy (whipping) cream (1½ cups = 375 ml)
    • 5 large egg yolks (See Notes)
    • ¼ tsp pure vanilla extract
    • ¼ tsp finely ground coffee
    1. Gather all the ingredients.

      Coffee Ice Cream Ingredients
    2. Heat the milk, sugar, whole coffee bean, salt and 1/2 cup (125 ml) of the heavy cream in a medium saucepan until it’s warm and steamy, but NOT boiling. Once the mixture is warm, turn off the heat and cover. Remove from the heat and let steep at room temperature for 1 hour.
      Coffee Ice Cream 1
    3. Reheat the coffee-infused milk mixture on medium heat, until again hot and steamy but NOT boiling.
      Coffee Ice Cream 2
    4. In a medium bowl, whisk together the egg yolks.
      Coffee Ice Cream 3
    5. Slowly pour the warm coffee mixture into the egg yolks, whisking constantly so that the yolks are tempered by the warm milk, but not cooked by it.
      Coffee Ice Cream 4
    6. Transfer the warmed egg yolks back into the saucepan. Stir the mixture constantly over medium heat with plastic spatula, scraping the bottom as you stir until the mixture thickens and coats the spatula. DO NOT OVERCOOK (Eggs will be scrambled if you do). This can take about 10 minutes.
      Coffee Ice Cream 5
    7. Pour remaining 1 cup (250ml) of heavy cream into a medium size glass bowl, set on ice over a larger bowl.
      Coffee Ice Cream 6
    8. Set a mesh strainer on top of the ice bathed heavy cream bowl and pour the warm egg yolk mixture into the heavy cream. Press on the coffee beans in the strainer to extract as much of the coffee flavor as possible, then discard the beans. Mixed in the vanilla and the finely grated ground coffee. Stir until cool over the ice bath and chill the mixture thoroughly in the refrigerator.
      Coffee Ice Cream 7
    9. Pour the mixture into ice cream maker and process the mixture in the ice cream maker according to manufacturer’s instructions (usually about 25 minutes).
      Coffee Ice Cream 8
    10. Pour into an airtight container and freeze until firm.
      Coffee Ice Cream 9
    Recipe Notes

    Coffee Beans: I used French Roast from Peet’s Coffee. You can use decaffeinated coffee as well.

    Egg: For egg white recipes, click here.


    Equipment you will need:

    If you don't have an ice cream maker, click here.



    Recipe from A Cup of Mascapone, originally from The Perfect Scoop by David Lebovitz.


    All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.


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