This Homemade Coffee Ice Cream Recipe is delicious, easy and smooth. This ice cream recipe will satisfy your sweet coffee cravings any time you have them!
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Homemade Coffee Ice Cream Recipe
Have you ever tried coffee and ice cream at the same time? How does it taste? It tastes amazing. That’s why we are going to mix them both. Yes, we are going to make homemade coffee ice cream. It is a perfect blend of milk, sugar, vanilla extract, and coffee.
Now you will be wondering which coffee you can add as an ingredient? The answer is any coffee. But for homemade ice cream, the best choice is decaffeinated coffee. Why? Because it does not contain too much caffeine and is safe to use. Even children can enjoy this ice cream.
This recipe is rich, ultra-creamy, and has a bold coffee flavor. It’s easy to make with only 7 ingredients and is better than any store-bought variety! Moreover, you can use decaf instant coffee to make it caffeine-free if you’re making it for coffee-loving kids.
It is so simple and quick to make. With Tasty Ice Cream’s recipe, making it should only take half an hour. So let’s get started.
If you like our recipe then also try our Cookie Dough Ice Cream Recipe and Bubblegum Ice Cream Recipe.
Homemade Coffee Ice Cream Recipe
Coffee Ice Cream is a unique ice cream flavor with semi-bitter taste of coffee grains. It has minute caffeine in it, so it is good for children. The recipe is also simple. Simply follow the instructions below and you are good to go.
5
servings25
minutes2-3
hours182
kcalIngredients
2 ½ cups (1.32 lb) whole milk
1 ½ cups (0.66 lb) granulated sugar
⅛ teaspoon salt
2 tablespoons instant decaffeinated coffee granules
6 egg yolks
2 ¼ cups (1.88 lb) heavy cream
1 ½ teaspoons vanilla extract
Directions
In a medium saucepan combine the milk, sugar, salt, and coffee granules. Cook over medium heat stirring occasionally until steaming. Reduce the heat to low.
Lightly beat the egg yolks in a small bowl. Slowly pour half the hot milk into the eggs while whisking continuously. Return the mixture to the pot and cook over medium heat, stirring occasionally, until thickened, about 5 minutes.
Strain the custard through a fine-mesh sieve set over a medium bowl. Cover it with plastic wrap, allowing it to touch the surface of the custard to prevent a skin from forming. Refrigerate until cold.
When ready to make the ice cream, whisk the cream and vanilla into the custard until smooth. Churn in an ice cream maker according to the manufacturer's instructions.
Enjoy right away or transfer to a freezer-safe container. The ice cream will keep for up to 2 weeks.
Note:
- The decaffeinated coffee granules used in this ice cream recipe does not have any side effect and is safe for children too. For those individuals who are allergic to caffeine, this is an excellent way to enjoy coffee without the side effects of too much caffeine.
