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Here’s How To Make Coffee Ice Cream At Home – Two Easy Approaches

Nothing can be more satisfying than having a cup of coffee ice cream in those scorching summers. It is a delicious frozen treat to give a nice boost to your taste buds with cool ice cream. And importantly, it is quite easy to prepare at home even. You just need to gather some ingredients and you are all set to make your kids and family members happy. So are you ready to prepare this luscious frozen treat? Okay then read on.

First of all, I would like you to know that there are two methods to prepare coffee ice cream. And the ingredients are little different in both the methods. The first method is No-churn Recipe and Custard Style. Let’s dig deep to know about them in detail:

Method 1: No-Churn Recipe

No-Churn Recipe


  • 600 ml heavy cream
  • 45 ml or 3 tbsp. instant espresso powder
  • 15 ml espresso liquor
  • 5 ml vanilla extract
  • 200g condensed milk
  • Add instant espresso in cold water but make sure that you don’t add all the coffee instantly.
  • Add one spoon at a time while stirring it well. Stir it until the instant espresso powder gets completely dissolved.
  • 45 ml (or 3 tbsp) of powder is enough to prepare strong ice cream but you can increase or decrease the quantity as per your taste​.
  • Add espresso to sweetened condensed milk and stir it. Do the stirring until all the mixture gets combined.

The purpose of condensed milk is to freeze the ice cream without frequent whipping. If you have ice cream maker then there is an option to replace the condensed milk. Other than condensed milk, you can use 1 cup of milk with ½ cup of sugar.

  • Add espresso liquor to have rich flavoured ice cream. Add 1 tbsp. of espresso liquor and for classic taste, put 1 tsp. of vanilla extract.
  • Now it’s the time to put heavy cream and the above mixture in a bowl. Now take an electric mixer and whip the mixture till it gets soft.
  • Now this is the final step to shift the mixture to freezer. Pour the mixture in an airtight container and freeze it until it gets set.

The suggested time is 6 hours or overnight. I would recommend freezing the mixture into a metal container for faster freezing.

Lastly, if you have ice cream maker, you must pour the mixture following the instructions. This method will freeze the ice cream in 30 minutes, in particular.

Method 2: Custard Style

Custard Style
Custard Style


  • 120 ml whole milk
  • 360 ml heavy cream
  • 75 g sugar
  • 120 ml whole milk
  • A pinch of salt
  • 1 ml vanilla extract
  • 5 large egg yolks
  • 360 ml crushed coffee beans
  • 120 ml strong chilled brewed coffee

This method is entirely different from the first one.

  • Take a large saucepan and mix crushed coffee beans, milk and 120 ml heavy cream in it while on the stove. Cover the pan and remove it from the heat before it start getting boiled.
    If you are using brewed coffee instead of beans, avoid putting them in the pan at this step.
  • Let the mixture steep for one hour by leaving the pan covered. Keep it at room temperature to let the coffee beans leave their aroma and flavour in the milk. Leave the step if you are using brewed coffee instead of beans.
  • Whip egg yolks, a pinch of salt and sugar together for about 5 minutes. Whisk the mixture till it gets pale yellow or start falling off in ribbon like consistency.
  • Put the milk mixture to heat again and whisk it slowly into eggs. Heat the mixture until it gets hot and steaming again and whisk the mixture continuously while pouring it slowly into the egg mix.
  • ​Don’t pour the egg too fast or it will get cooked. While pouring, if any lumps form, you need to stop pouring. And start beating the mixture briskly.
  • ​If you feel that the crushed beans are making the stirring hard, pour the mixture to pass through a mesh and put back the beans to the mixture. Put the beans back when the stirring gets complete.
  • ​Now you have to add the remaining heavy cream in a metal container. And put this container into a large bowl filled with ice.
Custard Style
Custard Style
  • Next, take the saucepan and put back the egg and milk mixture. Heat it on medium flame while stirring it with a flat spatula and cook the mixture. Follow these instructions:

Make sure that the temperature doesn’t exceed above 180 degrees F. Keep it below this level. Use an infrared thermometer to check the temperature.

I would suggest you to use a double boiler to save the mixture from burning.

  • Next, take the saucepan and put back the egg and milk mixture. Heat it on medium flame while stirring it with a flat spatula and cook the mixture. Follow these instructions:
  • Next, take a strainer and place it over the chilled cream. It is to catch the beans properly. Add the hot custard while passing it through the strainer and press the beans to lend the flavour and aroma to the ice-cream.                                                                                       Then throw the beans and add vanilla extract to the final ice cream. Stir the mixture to let all the ingredients combine.
  • Keep the mixture in the freezer and let it be there for half an hour.

So this is all about preparing coffee ice cream with these two easy approaches. Hope you understand them appropriately and can now make a delicious coffee ice cream with good consistency. Give a treat to your friends or relatives and make them admire your recipe. Now let’s collect the ingredients and make a coffee ice cream today. Happy summers!!