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Coffee Ice Cream

Total Time

Prep: 30 min. + freezing

Makes

1-1/2 quarts

I combined two recipesone for vanilla ice cream and the other for a special coffee sauceto create this homemade coffee ice cream. I serve it plain, scooped into a dessert dish, so the creamy coffee flavor can be enjoyed to the fullest. Theresa Hansen, Pensacola, Florida
Coffee Ice Cream Recipe photo by Taste of Home

Ingredients

  • 1/4 cup sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon instant coffee granules
  • 2 tablespoons butter, melted
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 can (14 ounces) sweetened condensed milk
  • 2 cups heavy whipping cream

Directions

  1. In a large saucepan, combine the sugar, cornstarch, coffee and butter until blended. Stir in milk. Bring to a boil over medium heat; cook and stir until thickened, 2 minutes. Remove from heat; stir in vanilla. Cool completely. Stir in condensed milk.
  2. In a large bowl, beat cream until stiff peaks form; fold into milk mixture. Pour into a 9-in. pan. Cover and freeze until firm, 6 hours.

Homemade Coffee Ice Cream Tips

What other ingredients can you add to homemade coffee ice cream?

Get creative with your toppings and mix-ins! We recommend ingredients that complement the coffee’s rich flavor, like chocolate chips, toasted nuts, chocolate-covered espresso beans or cookie chunks. Ready to scoop? Make sure you have one of our best ice cream scoops lined up.

Can you put coffee grounds in ice cream?

While this recipe calls for instant coffee granules in the ice cream base, you could also use coffee grounds as a topping. In addition to adding flavor, the grounds impart a slightly crunchy texture similar to sprinkles. Use a light hand when adding coffee grounds to your cone, though. Too many and the end result will be unpleasantly gritty. Leftover instant coffee? Use it up in one of these delicious recipes. Be sure to check out our guide to different types of coffee, too.

How do you store homemade coffee ice cream?

Store homemade coffee ice cream in the freezer in an airtight container for up to two months. For best results, press a piece of waxed paper or plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming.

Research contributed by Katie Bandurski, Taste of Home Associate Digital Editor

Nutrition Facts

1/2 cup: 292 calories, 20g fat (13g saturated fat), 73mg cholesterol, 87mg sodium, 25g carbohydrate (24g sugars, 0 fiber), 4g protein.

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