Homemade Espresso Coffee Ice Cream Recipe

This homemade espresso coffee ice cream recipe starts with an old fashioned custard base that is churned in an ice cream maker for a super rich and creamy result!

From the time my husband bought me my Cuisinart ice cream maker for my birthday, I fell in love with homemade ice cream. It’s ridiculously creamy and rich and I know it’s made with real food like cream and eggs from our chickens!

And experimenting with making all of the different flavors is just so fun! This recipe is probably my favorite ice cream and it’s a huge hit with all of the coffee-lovers in our family.

Next time, you’ll have to try making our mint chocolate chip ice cream too!

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what you need to make espresso coffee ice cream:

ingredients

• Whole Milk – You can use 2% milk for lower fat, but whole milk will give you the creamiest ice cream.
• Instant Espresso Powder – Adding espresso powder instead of a shot of espresso will give you a creamier ice cream.
• Sugar – White granulated sugar.
• Egg Yolks – To make the custard base of this ice cream.
• Heavy Cream – Heavy whipping cream is a necessity for a super creamy ice cream.
• Salt – Just a pinch for flavor.
• Vanilla Extract – Even though this is espresso ice cream, vanilla makes it even more delicious.
• Coffee Liqueur – To enhance the coffee flavor and bring this recipe to the next level!

how to make machine churned coffee ice cream:

Prep – Add the 4 egg yolks and 1/2 cup of sugar to a medium saucepan. Whisk until it is well combined and turns a light yellow color.

In another small saucepan, heat 1 cup of milk and 2 Tablespoons of espresso powder over medium-low heat until it just starts to simmer.

Combine – Slowly add the warm milk to the pan with the egg and sugar mixture, stirring constantly.

Heat – Return the mixture to medium heat until it reaches 165º F. Immediately remove the pan from the heat.

Chill – Pour the custard base into an airtight container with a piece of plastic wrap laid on the surface of the custard to keep a “skin” from forming on it. Refrigerate it for at least 4 hours.

Churn – After the custard has chilled, stir in 1 cup of heavy cream, a pinch of salt, 1 teaspoon of vanilla extract and 1 Tablespoon of coffee liqueur. Pour it into your ice cream maker and churn according to your ice cream machine’s instructions.

Tips For Success:

To Serve – Enjoy your homemade ice cream straight out of the machine or freeze it for an hour or more for a firmer ice cream. To serve after freezing, let the ice cream thaw for a few minutes to make it easier to scoop.

To Store – Store leftovers in a tightly sealed freezer safe container for up to 1 month.

Variations – Add 1/3 cup of cocoa powder to the milk and espresso powder for a mocha flavor.. Add mini chocolate chips or other “mix-ins” during the last few minutes of churning.

Substitutions – While you can use 2% instead of whole milk, your ice cream won’t turn out as creamy.

FAQ about homemade espresso coffee ice cream

Do I need an ice cream maker?

This recipe is meant to be made in ice cream machine, but if you don’t have one, you can pour the ice cream mixture into a container, freeze for 2 hours. After it’s mostly frozen, take it out and mix it with electric beaters until it’s smooth.

Can I make it without eggs?

This recipe is made from a custard base that relies on eggs to give it the right consistency. Here is an egg free coffee ice cream you might like to try instead.

Can I add mix-ins?

Yes of course! During the last few minutes of churning, add a handful of chocolate chips, marshmallows, caramel sauce, fudge sauce, M&Ms, crushed oreos, chopped nuts….you name it!

How long does it take to make ice cream in an electric ice cream maker?

It will vary a little from one brand of machine to another, but typically it takes about 30 minutes for ice cream to freeze to the right consistency.

what happens if you over churn ice cream too long?

Over churning will cause your ice cream to develop ice crystals on the edges and it won’t be as creamy and smooth as a result.

How long does homemade ice cream last?

Homemade ice cream will last up to 2 months in the freezer if it’s stored in an airtight freezer container, but it’s best enjoyed within 1 month for the best flavor and texture.

Best containers to store homemade ice cream in

You can freeze ice cream in any freezer safe containers. These are some of my favorite containers to use:

• 32 oz. Freezer Containers With Lids
• Set of 2 Quart Sized Ice Cream Containers With Lids
• Glass Rubbermaid Freezer Containers

more homemade ice cream recipes:

• Cookies And Cream Ice Cream
• Mint Chocolate Chip Ice Cream
• Vanilla Bean Ice Cream
• Old Fashioned Chocolate Ice Cream
• Strawberry Ice Cream

Pin these steps to try later. Tag @athomeontheprairie on Instagram to share what you’ve made with us!