Creamy Coffee Ice Cream made with whole coffee beans, cream, milk, sugar, and egg yolks. Rich, velvety, and deeply flavored.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
You ever taste something that just takes you back to a moment you didn’t even realize was tucked away somewhere in your brain? That’s what this Creamy Coffee Ice Cream does for me every single time. I remember the first time I had anything close to “real” homemade coffee ice cream—not the sad, bland kind that tastes like someone waved a coffee bean over a gallon of vanilla and hoped for the best. I was wandering around a little artsy beach town during a weekend I probably couldn’t afford (you know those trips… where you pack more emotions than clothes?). I ducked into this tiny café because the heat was actually disrespectful, and the woman behind the counter offered me a scoop of their house-made coffee ice cream like it was a secret she couldn’t keep to herself.
That first spoonful hit me like a soft little brain hug—warm memory, cold ice cream. It tasted like long talks, late nights, and a life phase I thought I’d forgotten. And maybe that sounds dramatic for ice cream, but hey, food is emotional, right? Ever have something like that happen to you?
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Creamy Coffee Ice Cream Recipe?
What I adore about this particular Creamy Coffee Ice Cream is that it doesn’t pretend to be shy. The flavor is deep and cozy—like actual brewed coffee but wrapped in silk. It’s one of those desserts that feels simultaneously fancy and comforting, kind of like wearing fuzzy socks with a nice blazer. The whole coffee bean steeping process makes the flavor taste grown-up, not artificial, but the texture is soft enough that kids will still happily swipe a spoon. And honestly, the whole vibe is very “I make my own ice cream because why not?” without being complicated or pretentious.
Ingredient Notes:
Before we dive into the steps, here’s a quick walk-through of the ingredients—because each one does something specific, even the tiny pinch of salt we always pretend we don’t need.
- Whole Milk:
Gives the Creamy Coffee Ice Cream its signature smoothness without making it heavy. You know that “coat your tongue” thing some ice creams do? This keeps it balanced. - Sugar:
Not just for sweetness—sugar literally keeps ice cream soft in the freezer. If you skimp, you end up with coffee-scented ice bricks. (Been there. Don’t recommend.) - Whole Coffee Beans:
These are the star. Steeping whole beans instead of dumping in instant coffee gives you that café-type flavor you only get from the real thing. - Heavy Cream:
Where all the luxury comes from. It’s the difference between “good” and “oh wow, I didn’t know life could taste like this.” - Egg Yolks:
They thicken the custard base and make everything silky. No yolks, no lusciousness. - Vanilla Extract:
It’s the background character who secretly holds the whole plot together. - Finely Ground Coffee:
A tiny pinch adds depth and those cute little coffee speckles that look very “I know what I’m doing.”
How To Make Creamy Coffee Ice Cream?
Step 1 — Steep the Coffee Mixture
Warm the milk, sugar, salt, coffee beans, and a splash of cream until steamy. Don’t boil it—think “hot enough to fog your glasses if you lean too close.” Cover it and let it sit for an hour so the flavor gets all cozy and infused. It’s basically the spa day of ice cream steps.
Step 2 — Prep the Ice Bath
Pour the remaining cream into a metal bowl, put that bowl on ice, and place a strainer on top. This setup looks way fancier than it is, but it cools your custard fast so it stays smooth instead of sad and grainy.
Step 3 — Temper the Egg Yolks
Reheat the coffee mixture, whisk the yolks separately, then slowly—seriously slowly—pour in some of the hot liquid so you don’t scramble them. It’s like easing someone into a too-hot shower. Once combined, everything goes back into the pot.
Step 4 — Thicken the Custard
Stir constantly over medium heat until the custard coats your spatula. When you can drag your finger through the coating and it leaves a clean line? You’re golden.
Step 5 — Strain + Add the Good Stuff
Want To Save This Recipe?
Strain the custard into the cold cream bowl, pressing the coffee beans to squeeze out every drop of flavor. Add vanilla and a little ground coffee. The smell alone might make you emotional.
Step 6 — Chill + Freeze
Chill completely in the fridge, then churn according to your ice cream maker’s instructions. This is the part where it magically transforms from warm custard soup into actual Creamy Coffee Ice Cream.
Storage Options:
If you store your Creamy Coffee Ice Cream in an airtight container, it’ll stay dreamy for around two weeks… though honestly, I don’t think I’ve ever had any last more than four days. Pressing a piece of parchment right onto the surface helps prevent ice crystals. And let it sit on the counter five minutes before scooping—unless you enjoy arm workouts mid-dessert.
Variations and Substitutions:
Here’s where you get to play:
- Add chocolate chunks if you want mocha vibes.
- Swirl in caramel for something indulgent and dramatic.
- Try different roasts (light roasts feel floral; dark roasts feel moody in that “I only drink black coffee” way).
- Go decaf if caffeine after 4 PM sends your soul into orbit.
What to Serve with Creamy Coffee Ice Cream?
- If you want to turn this into a whole moment:
- Serve over warm brownies (tell me you didn’t just picture it).
- Spoon it next to chocolate cake because chocolate + coffee = destiny.
- Pair with biscotti for a fancy little café-at-home vibe.
- Add an espresso shot if you’re chaos-friendly and love affogato.
Frequently Asked Questions:
Do I need an ice cream maker?
Nope. Stir the mixture every 45 minutes while freezing. It won’t be as silky, but still delicious.
Can I swap dairy?
You can, but the texture won’t be as creamy. Coffee sorbet is also a thing, though, if you’re feeling adventurous.
How do I make it extra “coffee-forward”?
Add a tiny bit more finely ground coffee—but be gentle. Too much turns it gritty.
If you make this Creamy Coffee Ice Cream, please tell me how it went. Did you eat it out of the container at midnight like a perfectly normal human? Did it remind you of some random moment you didn’t realize you missed? I’d love to hear all of it.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Creamy Coffee Ice Cream
Ingredients
For the Ice Cream Base
- 1 1/2 cups whole milk
- 3/4 cup granulated sugar
- 1 1/2 cups whole coffee beans decaf or regular, depending on caffeine preference
- Pinch of salt
- 1 1/2 cups heavy cream divided
- 5 large egg yolks
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon finely ground coffee sifted through a mesh sieve
Instructions
Steep the Milk Mixture
- In a medium saucepan, combine the whole milk, granulated sugar, whole coffee beans, salt, and 1/2 cup of the heavy cream. Heat the mixture over medium heat until warm and steaming, ensuring it does not reach a boil. Once warmed, cover, remove from heat, and allow the mixture to steep for 1 hour at room temperature.
Prepare the Ice Bath and Strainer Setup
- Pour the remaining 1 cup of heavy cream into a medium metal bowl. Set the bowl over a larger bowl filled with ice to create an ice bath. Place a fine-mesh strainer on top of the metal bowl and set aside.
Temper the Egg Yolks
- Reheat the steeped milk mixture over medium heat until warm and steaming again. In a separate bowl, whisk the egg yolks. Slowly pour a small amount of the warmed milk mixture into the yolks while whisking continuously to prevent curdling. Gradually incorporate more of the warm mixture until the yolks are fully tempered. Return the yolk mixture to the saucepan.
Thicken the Custard
- Cook the custard over medium heat, stirring constantly with a heatproof spatula. Ensure the spatula scrapes the bottom of the pan as the mixture heats. Continue cooking until the custard thickens enough to coat the spatula, and a line drawn through the coating remains clear. This process takes approximately 8–10 minutes.
Strain and Cool the Custard
- Pour the custard through the prepared strainer into the metal bowl set over the ice bath. Press the coffee beans in the strainer gently to extract additional flavor, then discard the beans. Stir in the vanilla extract and the finely ground coffee until fully incorporated. Continue stirring until the mixture is cooled.
Chill and Freeze
- Transfer the cooled custard to the refrigerator and chill thoroughly. Once chilled, freeze the mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer the finished ice cream to a freezer-safe container and freeze until firm.
Notes
- Confirm that your vanilla extract is certified gluten-free, as some brands include additives derived from grain alcohol.
- Verify that your coffee beans and finely ground coffee are produced in a facility that does not process gluten-containing ingredients to avoid cross-contamination.
- If serving with toppings, avoid gluten-containing mix-ins such as cookie crumbs or flavored syrups not labeled gluten-free.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
