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The use of whole beans creates an almost-white coffee ice cream, with all the robust flavor of freshly brewed coffee. The oil from the beans seeps into the cream and the result is almost like a 'coffee cream tea' that turns into smooth, rich ice cream. Serve this ice cream in cold-brewed coffee for a delicious coffee-coffee float on hot days.

Recipe Summary

15 mins
10 mins
9 hrs
9 hrs 25 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place the bowl of ice cream maker in the freezer.

  • Combine cream, sugar, and egg yolks in a saucepan; cook and stir over medium-low heat until mixture is heated through but not boiling, 10 to 15 minutes. Remove saucepan from heat and add coffee beans. Transfer cream mixture to a bowl and refrigerate, 8 hours to overnight.

  • Strain coffee beans out of cream mixture. Stir milk, vanilla extract, and salt into cream mixture; transfer to bowl of ice cream maker.

  • Process cream mixture in the ice cream maker according to manufacturer's instructions.

Cook's Notes:

Coffee from the bulk bins at the grocery store are a great option; the better the coffee the better the flavor.

Vegans can easily substitute coconut cream for the heavy cream and coconut milk for the whole milk, skipping the eggs. Non-vegans should definitely not skip the eggs!

Nutrition Facts

332 calories; protein 4g; carbohydrates 23.9g; fat 25.2g; cholesterol 187mg; sodium 120.4mg. Full Nutrition