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Cold Brew Coffee Ice Cream

Rated as 5 out of 5 Stars

"Coffee ice cream is my favorite flavor, and I wanted to see if I could use the cold brew technique to get pure coffee flavor in the base. I think it worked very well. I added chunks of ganache and cacao nibs after churning the ice cream. You can try any add-ins you like!"
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18 h 45 m servings 303
Original recipe yields 8 servings (1 quart)


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  1. Combine 1 cup cream and coffee in a container. Stir to combine; seal and let steep in the refrigerator, 8 hours to overnight.
  2. Remove the cream mixture from the refrigerator. Line a fine-mesh sieve with cheesecloth and place over a medium saucepan. Strain the mixture, squeezing the cheesecloth to extract as much liquid as possible. Discard the cheesecloth and its contents.
  3. Add remaining cream and 1 cup milk to the saucepan. Bring to a gentle simmer over medium-low heat. Stir in sugar, milk powder, and vanilla extract. Simmer until well combined, 3 to 4 minutes. Remove from heat. Whisk 2 tablespoons milk with tapioca starch. Stir into the hot ice cream base. Stir in coffee liqueur.
  4. Cool ice cream base to room temperature, at least 20 minutes. Refrigerate, 4 hours to overnight.
  5. Churn ice cream base in an ice cream maker according to manufacturer's instructions, about 20 minutes. Pack into a freezer-safe container. Freeze until firm, at least 6 hours.

Nutrition Facts

Per Serving: 303 calories; 22.7 20.4 3.6 85 56 Full nutrition

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Super duper! Maybe steeping the coffee in milk rather than cream would be easier, though. Also, I don't advise using more than the recommended amount of Kahlua. Good job LF