Originally posted October 06, 2012

coffee ice cream

coffee ice cream by joanie

Even my kids like this.

NOTE: This recipe uses raw eggs. For a tempered version of the ice cream base, see the Ice Cream Geek:


  • 2 eggs
  • 1/2 cup sugar
  • 2 cups heavy whipping cream
  • 1 cup whole milk
  • 3 tbsp instant espresso
  • 1 tbsp ground espresso
1 1/2 quarts


Whisk the eggs and sugar until they turn light in color. Then whisk in the cream, milk, and instant espresso.

Transfer the mixture to an ice cream maker and churn according to your machine. Right before it's done, add in the ground espresso.

Transfer to freezer-safe containers and freeze for at least 4 hours before serving.

5 hours


  • commented almost 8 years ago

    wish I had some of this right NOW

  • commented almost 8 years ago

    Coffee ice cream rocks. Now - can you figure out a recipe for rum raisin frozen custard? I'll be your best friend forever!

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