Homemade Coffee Ice Cream




Coffee ice cream is one of my favorite things in the whole world.  I used to buy pints of Haagen-Dazs and eat it straight from the carton.  Ben and Jerry’s Coffee Coffee BuzzBuzzBuzz got me through one of my pregnancies.  (Interestingly, that child is my youngest coffee drinker.)  Blue Bell Mocha Madness has called my name many times recently.  I really like coffee ice cream.   And I’m very happy that my homemade version turned out with that perfect touch of coffee flavor and creamy coffee color.

Like all my other homemade ice cream recipes, this one has few ingredients and requires no cooking.  Here’s what you’ll need:


I use a Cuisinart counter-top model to make my ice cream.  If you have an ice cream freezer that uses salt and ice, you can double this recipe.

Using the coffee did make it a little harder to dip after freezing it in the regular freezer.  My other ice creams dip perfectly out of the freezer, but the extra liquid in this one made it harder.  Still, it was fine after sitting a minute before dipping.  It didn’t taste icy at all.

I had thought about using coffee liqueur for the flavor, but I don’t think the ice cream would have frozen well because of the alcohol.

I wanted to try this plain first so I could really taste it, but it is the perfect base for chocolate flakes, almonds, macadamias, chocolate covered coffee beans…

Homemade Coffee Ice Cream

Servings 6 servings


  • 1 can sweetened condensed milk
  • 2 cups half & half
  • 4 Tbs. very strong coffee cooled (or you can use instant coffee mixed strong)


  1. Stir all the ingredients together.
  2. Pour into ice cream maker and freeze according to instructions.
  3. Serve right away or let harden in the freezer.

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  1. I LOVE coffee ice cream. I almost always get coffee ice cream at Coldstone. My favorite blizzard is Cappuccino Heath from DQ. I have been eyeing the Cuisinart ice cream maker for a while now. You make it look like a very worth while investment. I’ve never really been a fan of homemade ice cream cause it was always so icy and milky. But, I’ve never had any that’s made in the newer ice cream makers. I guess I’ll have to give it a try.

    • Tiffany says:

      Joyce, the icyness in homemade ice cream is usually caused by using milk. There’s just too much water content in milk. Cream or half&half is better – more calories, but better 🙂

  2. Sounds wonderful…I don’t like coffee, but I’m fine with ice cream that has a nice touch of coffee flavor. I have an ice cream maker…if I can find all the parts I should try this!

  3. oh so yummy……now all I need is an icecream maker

    • You don’t need to purchase an ice cream maker to be able to make one. You can freeze the ice cream till it has the consistency of a very fresh egg white. (Time depends on what kind of ice cream) Beat/whisk it for a few minutes to break the ice crystals then freeze again. Repeat the same process 3-4 times then finally freeze it till serving time. You’ll find your end product is creamier and icy crystals will be gone or greatly minimized depending on the type of ice cream you’re making.
      I started doing this with Mango ice cream and my it’s so creamy and no one believes I don’t own an ice cream maker! Good luck.

  4. Stopping by from SITS. YummY Coffee Icecream.
    Have a great weekend!

  5. OH my dh is going to want to try this. Ice Cream making is his passion!

  6. Yum yum! That looks sooo good! I don’t like coffee but I’m beginning to like icecream more. Homemade icecream sounds DELISH!!

    Stopping by from SITS

  7. I LOVE coffee ice cream!

  8. I was trying to resist the temptation to buy an ice cream maker, and this is NOT helping! It looks SO good!

  9. My dh made this tonight… he is in heaven! Thanks for the recipe!

  10. oh!i like coffe ice-cream.only one bowl not sufficient for me.thanks for recipe.

  11. This sounds soooo good! We have an ice cream maker, but we never use it. I love coffee and ice cream, and your directions are really easy to follow. Can’t wait to try it out. Thanks for such a great post. 🙂

  12. MissMichelle says:

    Great recipe! It was very simple and I love the idea of using sweetened condensed milk, it saves a lot of steps. I used 2 packets of Starbucks VIA instant coffee in place of the 4 TBSP and it turned out wonderful! I am a Hagaan Daz lover and this was a close second.

  13. This ice cream came out great! Its so easy to make! So soft & creamy! But not enough coffee flavor, even though I added one more tablespoon of coffee. Next time I’ll add more.

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