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Coffee Ice Cream

Coffee Ice Cream created by Izy Hossack

This recipe only makes 1 pint. If you double the ingredients you can make a quart. Simple ingredients. I got this recipe out of a book called Homemade in the Kitchen.

Ready In:
1hr 10mins



  • In a medium bowl, whisk the cream and sugar until the sugar has dissolved completely and the mixture is frothy.
  • Add the milk, vanilla and coffee.
  • Whisk until blended.
  • Cover the bowl with plastic wrap and chill in the refrigerator for 1 hour.
  • Prepare the ice cream in an ice-cream maker according to manufacturer's directions.
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@mary winecoff
@mary winecoff
"This recipe only makes 1 pint. If you double the ingredients you can make a quart. Simple ingredients. I got this recipe out of a book called Homemade in the Kitchen."
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  1. achoosneezey
    What can I use instead of heavy cream?
    Replies 1
  2. 2GreenApples
    Keto-ish version: This recipe made 4 smallish servings of ice cream. I did use whole grassmilk, as I'm in maintenance keto and need to have some carbs. (My daily diet consists of very few carbs, so using 1 cup of grassmilk for this recipe doesn't throw me out of ketosis. There are 12 g carbs/11 g sugar in the 1 cup of grass milk, so it adds 3 carbs per 1/2 cup serving.) If you don't want to use whole milk, you could probably use half and half or coconut milk instead. I replaced the sugar with 1 T xylitol and 1 T confectioner's Swerve. It was plenty sweet for me with this amount of sweetener, but I tasted it before putting it in the fridge to be sure. I warmed the cream, sweetener, and a teeny pinch of salt in a small saucepan on the stove to help dissolve the sweetener. Don't boil it - just warm it up and constantly whisk. Remove from the stove, add the brewed coffee (I didn't cool it beforehand), milk, and vanilla and gently whisk to blend. Lay plastic wrap over the entire top of the liquid (on the actual liquid, not just on the pan) to prevent a film from forming. (I think this may only happen when you heat the dairy.) For best results, I refrigerated it overnight. Freezing the mixture cold produces a more creamy texture and less crystalization (iciness) forms. I tasted it in the morning. 1/2 cup strong coffee produced a pretty mild coffee flavor. I wanted a more pronounced flavor so after pouring the mixture into my ice cream maker, I added 1 teaspoon of instant coffee granules (decaf). Some of the granules didn't dissolve, which turned out to be a nice little coffee surprise in the final texture. When it was almost finished churning, I added 1/4 cup of Lily's dark chocolate chips, roughly chopped. Put it into a container and put it the freezer for a firmer ice cream. The result: DELICIOUS!! This is a 5-star recipe for a quick and easy ice cream! I consider the instant decaf an add-in based on personal prefernce, along with the chocolate chips. Next time I may add rough chopped coffee beans!
  3. 2GreenApples
    Delicious! Quick, easy, satisfying. See my "Tweak" for a keto-ish modification.
  4. Digital India P.
    oh nice i'd like to hve this ice cream
  5. grannylils
    do not have and icecream maker, any suggestions, can I use my mixmaster
    Replies 1
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