Turkish Coffee Ice Cream


This recipe is an attempt to emulate 'Turkish Coffee Ice Cream' made by an ice cream maker in Santa Barbara, California. It comes very close. If you like coffee-flavored ice cream, you'll like this.

Prep Time:
10 mins
Cook Time:
20 mins
Additional Time:
7 hrs
Total Time:
7 hrs 30 mins
1 quart


  • 1 ½ cups water

  • 2 cups white sugar

  • 1 ½ cups heavy cream

  • 1 ½ cups milk

  • 6 egg yolks

  • 3 tablespoons instant coffee granules

  • 2 tablespoons finely ground coffee (Optional)


  1. Bring the water and sugar to a boil in a saucepan over high heat until the sugar dissolves and the syrup turns clear. Pour into a double boiler along with the cream and milk. Whisk until the syrup has dissolved into the milk, then whisk in the egg yolks and instant coffee until completely incorporated.

  2. Set the double boiler insert over (but not touching) a pan of gently simmering water. Cook, stirring constantly until the custard has thickened and will stick to the back of a spoon, about 10 minutes. Pour through a mesh strainer into a bowl and stir in the coffee grounds. Refrigerate several hours until cold.

  3. Pour into an ice cream maker and freeze according to manufacturer's directions.

Nutrition Facts (per serving)

413 Calories
21g Fat
54g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 413
% Daily Value *
Total Fat 21g 27%
Saturated Fat 12g 60%
Cholesterol 218mg 73%
Sodium 44mg 2%
Total Carbohydrate 54g 20%
Total Sugars 52g
Protein 5g
Vitamin C 0mg 2%
Calcium 103mg 8%
Iron 0mg 2%
Potassium 171mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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