Sweet Remedy

Coffee Ice Cream

I might have to rename the blog to Ice Cream Remedy or something along those lines because I am crazy in love with my ice cream maker.

I’m not much of a coffee person unless it is on ice & flavored or (obviously) in ice cream form. Coffee in the morning is not my thing but coffee churned in an ice cream maker with sugar, cream and milk definitely is. Coffee flavored ice cream was a priority.

I wanted this to be creamy and have a punch-you-in-the-face coffee flavor. I think this recipe nailed those two requirements. While I was searching for something to use as a basis I came across a lot of recipes that used coffee beans and I didn’t want to do that at all. I wanted something simple, so simple that I could just dump a cup of coffee into the ice cream mixture and be done with it.

I finally found this recipe that fit the bill. The only change I made was that I upped the amount of coffee because the pot  I made could have been stronger. If you are sensitive to caffeine, use decaf? I could drink a pot of coffee at 10pm  and still sleep like a baby. Coffee doesn’t really wake me up or give me energy to take on the day. I only drink it when I want that special coffee flavor.

I prefer tea to coffee and I like my tea black… or green. Unsweetened iced tea  is my favorite: 5 calories and still really refreshing. If my iced tea is really sweet I find it less satisfying which is odd because my sweet tooth is enormous.


Coffee Ice Cream

Yield: 1 Quart


1 1/2 cups heavy cream
1 1/2 cups milk
3 egg yolks
2 whole eggs
3/4 cup sugar
3/4 cup brewed coffee


Combine eggs, yolks and sugar in a medium sized mixing bowl.

Heat milk and cream in a medium saucepan; do not let boil, just “scorch” it until it is near-boiling hot.

Turn off heat. Incorporate 1 cup of the hot milk mixture into the egg mixture while beating continuously.

When it has cooled, pour the egg and milk mixture into the remaining milk and cream, continue to beat. Heat mixture under medium low, while constantly whisking, until the consistency is thick enough to coat the back of a spoon.

Remove from heat and whisk in the brewed coffee.

Pour mixture into a bowl and cover. Chill until completely cool. Once it is completely cool, pour mixture into ice cream maker and follow your machine’s directions for churning. (For use with the kitchen aid attachment, pour the mixture into the freezer bowl and churn for about 20 minutes, transfer to a container with a plastic utensil.) Store in an airtight container in the freezer until frozen.

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7 Responses to “Coffee Ice Cream”

  1. #
    Jackie — March 9, 2012 at 9:24 am

    This is my favorite ice cream flavor, one that I seldom get to enjoy because I’m the only in my family that likes it. Thank you for making it. It looks so delicious!

  2. #
    Rikki — March 10, 2012 at 9:33 pm

    I LOVE coffee ice cream…so happy to have this recipe for it! [:

  3. #
    Miss @ Miss in the Kitchen — March 10, 2012 at 11:59 pm

    I LOVE coffee ice cream! I will be trying this asap! I live in a really small town far, far away from big grocery stores so I never buy coffee ice cream and I’ve been looking for a good recipe!

  4. #
    Daisy@Nevertoosweet — March 12, 2012 at 7:12 am

    YUM 🙂 I never use to be a coffee drinker but now i’m not only a coffee drinker but also a coffee dessert lover too ~ Thanks for sharing this coffee ice-cream recipe!

  5. #
    tannaz — March 12, 2012 at 1:42 pm

    at what point do you add in the brewed coffee?

    • Samantha replied on — March 12th, 2012 at 1:57 pm

      Sorry about that. After you remove the egg mixture from the heat source, whisk in the brewed coffee then cover and refrigerate.

  6. #
    Alex — March 18, 2012 at 9:04 pm

    If you are a bit scared by making a proper custard then the recipe from The Silver Spoon is perfect. It’s also great if you are in a hurry: http://eatingadelaide.com/coffee-ice-cream/

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