Making coffee ice cream was one of my top to-do items for the summer last year, regardless of my weight loss goals at the time.

I started off with the Cuisinart ice cream maker recipe, but, of course, adjusted it. I wanted intense flavor.

The only thing worse than no coffee ice cream is weak coffee cream.

For this, I admit, I cheated and bought a product not on my pantry staples list: Instant Espresso Powder.

So, here’s my version, which I now wish to save for posterity:

Nothing is worse than weak coffee ice cream! Learn my secret ingredient for the best coffee ice cream recipe you'll ever make.

Mystie’s Homemade Intense Coffee Ice Cream Recipe

    • Mix together well:
    • 1 cup whole milk
    • 3/4 cup sugar
    • 3 generous tablespoons instant espresso powder
    • 1 tablespoon cocoa powder
    • When the powders are dissolved, gently add
    • 2 cups heavy cream (38% or higher)
    • 2 teaspoons vanilla
    • Add to your ice cream maker and churn as directed.
    • While it’s churning, chop up 1/3 cup almonds and toast them until fragrant. Stick them in the freezer to cool them down quickly.
    • Also, chop up a small amount of dark or semisweet chocolate. I would have given a once over with the knife to 1/4 cup chocolate chips, but I happened to have 2 squares of Lindt extra dark chocolate, and I deemed this ice cream worthy of them.
    • During the last 5 minutes of churning, add the bits of chocolate and the now-cold almonds.
    • Freeze in a covered container overnight to ripen, but when you lick the spatula, it will be hard to imagine that it could get better.


  1. This is awesome, and so easy! We love coffee ice cream, but it keeps us awake at night, so I subbed decaf instant. It’s just perfect. Thank you.

  2. I did make this ice cream but did not add nuts or chocolate chips in it . Just to see how it would be without them. It was so good my husband loved it.

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