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5 from 3 votes

Homemade Coffee Ice Cream Recipe

Rich and smooth with a hint of caramel, this coffee ice cream recipe is so good. (And easy to make, too!)
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 1 quart
Calories 2607kcal
Author Heather Dessinger


  • measuring spoons
  • measuring cups
  • small pot
  • mixing bowl
  • whisk
  • fine mesh strainer
  • airtight container


  • 2 cups heavy cream
  • 1 cup strong brewed coffee (Room temperature. I brew 6 tbsp with just over 1 ½ cups of water in my french press to get this amount. For a more intense coffee flavor you can also include a shot of espresso.)
  • cup sucanat
  • ¼ tsp unrefined sea salt
  • 6 large egg yolks
  • 1 tsp grass-fed gelatin
  • 2 tbsp rum (optional - keeps ice cream from becoming as hard as a rock. See my post on making homemade eggnog, Appleton Estates rum is non-GMO)


  • Measure out two tablespoons of coffee. Add gelatin to the 2 tablespoons coffee and set it aside. (It needs time to soften and absorb liquid.)
    1 cup strong brewed coffee, 1 tsp grass-fed gelatin
  • Add the cream, sucanat and salt to a small pot. Warm over medium heat until the sucanat is completely dissolved – about five minutes. Remove from heat and measure out ⅓ cup of the mixture. Set aside the rest.
    2 cups heavy cream, ⅔ cup sucanat, ¼ tsp unrefined sea salt
  • Slowly pour the ⅓ cup of the cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling. Now take the egg mixture and slowly whisk it in to the pot with the remaining cream.
    6 large egg yolks
  • Return pot to low/medium heat and cook until it reaches 170°F on a candy thermometer. If you don’t have a candy thermometer, dip your spoon in the mixture and then lift it above the pot. When it’s thick enough to coat the back of the spoon it’s ready.
  • Pour mixture through a fine mesh strainer into a bowl. Whisk in the coffee/gelatin mixture. When the gelatin is fully combined, add the rest of the coffee and vodka/rum (if using).
    2 tbsp rum
  • Cover and refrigerate your ice cream mixture for at least four hours. I usually make mine a day in advance and chill overnight.
  • Pour mixture in an ice cream maker and churn according to manufacturer's instructions. Enjoy right away as a soft-serve, or transfer to an airtight container and place in the freezer until firm.


This recipe can be doubled, but depending on the size of your ice cream maker you may need to churn it in two batches.


Serving: 0.5cups | Calories: 2607kcal | Carbohydrates: 150g | Protein: 31g | Fat: 205g | Saturated Fat: 120g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 64g | Cholesterol: 1824mg | Sodium: 831mg | Potassium: 631mg | Sugar: 133g | Vitamin A: 8555IU | Vitamin C: 3mg | Calcium: 472mg | Iron: 4mg