Cold Brew Coffee Ice Cream Recipe
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A coffee ice cream recipe made with cold brew coffee. Rich and creamy with a bold coffee flavor, this homemade coffee ice cream is better than anything you’ll find in the supermarket.
Why Make This Coffee Ice Cream Recipe?
I’m a lover of any and everything coffee-flavored. I especially love creamy coffee things, like coffee yogurt (shout-out to the Caffe Lattè yogurt from Tims Dairy), coffee whipped cream, coffee-flavored pudding, coffee milkshakes, and coffee smoothies. But coffee ice cream is my all-time favorite. I’ll always choose it if I see it on a menu at an ice cream shop. Plain coffee just fine, and if there are add-ins like Heath bar, espress beans, or crushed Oreo cookies? Even better.
When I can’t make it to the ice cream shop or the supermarket, I make my own version at home. Featuring an egg custard base flavored with cold brew concentrate and requiring just 15 minutes of prep time and a 20-minute churn (plus an overnight chill) this homemade cold brew coffee ice cream tastes great in a brownie ice cream sandwich, a sundae, or a homemade ice cream cone.
Coffee Ice Cream Recipe Ingredients
To make this coffee ice cream recipe, you’ll need the following ingredients:
- Eggs – Four egg yolks produce a rich, creamy ice cream base. You won’t need the whites for this recipe—save them to make macarons, macaroons, meringues, or mini pavlovas.
- Whipping Cream – Or heavy cream, in the US. Look for a milk fat percentage around 35-36%.
- Whole Milk – For the creamiest coffee ice cream, use whole milk for the ice cream base, rather than skimmed.
- Granulated Sugar – Granulated sugar sweetens the ice cream base.
- Coffee Extract – Choose a good-quality coffee extract, such as Nielsen-Massey or Trablit. You’ll have plenty left over, so save it to make my coffee whipped cream recipe!
- Alcohol – I add a small amount of alcohol to my homemade ice creams and fruit sorbets to prevent them from freezing into a solid block. You can use a flavorless alcohol (such as rum or vodka), a coffee-flavored alcohol (I added coffee flavored brandy to this batch) or skip the alcohol altogether.
- Coffee Concentrate – Cold brew coffee concentrate is exactly that—a highly concentrated liquid designed to combine with plain water to make cold brew coffee. Adding a large amount of coffee concentrate creates the bold coffee flavor. Do not make this recipe with regular cold brew, or with brewed black coffee; these are significantly weaker than concentrate, and your ice cream will lack depth of flavor.
How to Enjoy Homemade Coffee Ice Cream
Serve homemade cold brew ice cream in glass bowls or homemade ice cream cones; top with homemade hot fudge, coffee whipped cream, or crushed chocolate covered espresso beans; make ice cream cupcakes or brownie ice cream sandwiches; float on top of a mug of hot coffee; scoop on top of a slice of chocolate cake; or garnish with a chocolate espresso bean cookie.
Make-Ahead and Storage Suggestions
Store homemade coffee ice cream in an airtight container (or reusable pint containers) in the freezer for up to one month.
Other coffee flavored recipes you might enjoy:
Coffee Whipped Cream
Creamsicle Orange Coffee
Espresso Chocolate Chip Biscotti
Dark Chocolate Espresso Cookies
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Print
Cold Brew Coffee Ice Cream Recipe
- Total TimeAbout 16 1/2 hours (including chilling/freezing time)
- Yield950 grams (about 2 pints) 1x
Rich, bold, and creamy, this cold brew coffee ice cream is easy to make and tastes better than store-bought.
Ingredients
Yolks of 4 large eggs
480 milliliters whipping cream (2 cups)
240 milliliters whole milk (1 cup)
200 grams granulated sugar (1 cup)
80 milliliters cold brew coffee concentrate (1/3 cup)
1/8 teaspoon fine sea salt
1 teaspoon coffee extract
1-2 teaspoons coffee flavored brandy, optional, to prevent freezing
Instructions
In a medium bowl, whisk egg yolks until smooth and creamy. Set aside.
In a medium saucepan, whisk together cream, milk, granulated sugar, cold brew coffee concentrate, and fine sea salt. Simmer over medium-low heat, stirring frequently, until sugar dissolves.
Whisk a splash of the hot coffee-cream mixture into the egg yolks.
Continue tempering hot into cold, a few splashes at a time, whisking well after each addition, until you’ve incorporated about half of the hot cream mixture.
Pour back into saucepan. Cook over medium heat, stirring constantly until mixture thickens slightly, about 5-7 minutes.
Remove from heat. Whisk in coffee extract and coffee flavored brandy, if using.
Pour into a bowl. Let sit at room temperature, uncovered until mixture stops steaming. Cover and refrigerate at least 12 hours, or overnight.
Whisk chilled base briskly to recombine.
Pour into frozen ice cream maker, with bowl frozen according to manufacturer’s instructions. Churn until thick and creamy, about 15 minutes, or until consistency resembles soft serve ice cream.
With a flexible rubber spatula, scoop ice cream into a freezer-safe container. Freeze 2-4 hours prior to serving. For a scoopable consistency, allow to stand at room temperature for 10-15 minutes prior to serving.
Store homemade ice cream in the freezer for up to one month.
- Prep Time: 20 minutes
- Chilling/Freezing Time: 12 hours (base) + 4 hours (freeze)
- Cook Time: 15 minutes (churn)
- Category: Ice Cream and Frozen Desserts
- Method: Ice Cream Maker, Stovetop
