Sam's Recipes

Homemade Coffee Ice Cream

5 servings


25 minutes

active time

35 minutes

total time


2 ½ cups whole milk

1 ½ cups granulated sugar

⅛ teaspoon salt

2 tablespoons instant decaffeinated coffee granules

6 egg yolks

2 ¼ cups heavy cream

1 ½ teaspoons vanilla extract


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.


Cut in half- can only churn half at a time.


Serving Size

1 cup


748 kcal

Total Fat

48 g

Saturated Fat

29 g

Unsaturated Fat

16 g

Trans Fat



369 mg


145 mg

Total Carbohydrate

71 g

Dietary Fiber


Total Sugars

69 g


11 g

5 servings


25 minutes

active time

35 minutes

total time
Start Cooking