Homemade Coffee Bean Ice Cream

Coffee renders many foolish people temporarily capable of wise actions! – Montesquiou

I have tweaked my adaptation of the “Mango Ice Cream” recipe from The Essential Asian Cookbook yet again to create homemade coffee bean ice cream.  Please see my Resources page for information on the original publication.

Mon mari was asking for ice cream today, and I was happy to oblige with this coffee bean ice cream and also a seasonal pomegranate ice cream that I will post later in the week.

The very best part about this ice cream is it doesn’t require an ice cream maker!  Here is the chilly, coffee-studded treat:

Homemade Coffee Bean Ice Cream
Makes 6 servings.

  1/4 cup coffee beans, any flavor — I used a mocha java, plus an optional sprinkling of instant coffee granules
◊  about 3/4 cup caster sugar (see Method, below)
  about 1 cup of brewed coffee, cooled to room temperature (you could also use a flavored coffee if you like, or perhaps espresso, though you might want to decrease the amount!)
◊  1 cup whipping cream

food processor
electric mixer
large plastic food storage container with cover

If needed, use your food processor before beginning the recipe to blend white granulated sugar into caster sugar, a superfine version of sugar.  Blend for a few minutes until you have a very fine, dusty consistency.

Begin by pulsing the coffee beans (and a sprinkling of instant coffee granules, if using) in the food processor. Pulse until the coffee is fine, so that only small, chewable specks will be visible in the ice cream.  I don’t think a huge chunk of coffee would taste good in a bite of ice cream!  You could also add chocolate-covered espresso beans.  Yum.

Use any type of bean you like to vary the flavor.

Add some instant coffee granules for good measure...

Pulse the beans for a few minutes, to get a nice texture.

Next, transfer the pulsed coffee bean mixture to a large bowl and add the caster sugar.

You can see the size of the coffee bits here.

Mix the beans with the sugar.

Pour in the cooled coffee, and mix well, until the sugar is well-blended and dissolved.

Using an electric mixer, beat 1 cup of whipping cream until stiff peaks form.  Then, very gently, fold the whipped cream into the coffee mixture, until well incorporated.

Ready to be frozen.

Place the coffee bean ice cream in a plastic food storage container with a cover and freeze for 1½ to 2 hours, or until the ice cream is half-frozen. Remove the ice cream from the freezer and process until smooth, about 1 minute.

This is the coffee ice cream after two hours in the freezer.

I break up the ice cream with a spoon and scoop it into the food processor to be blended smooth.

Ready to blend.

Transfer the ice cream back to the plastic container and allow the mixture to freeze completely.  (I have always left it in the freezer overnight.)

Here is how the blended ice cream looks the next morning.

When you are ready to serve, allow the ice cream to thaw for a few minutes at room temperature before scooping it out into serving dishes.


A couple of chocolate-covered espresso beans would be a tasty garnish for this ice cream.

Want more ice cream recipes that you can make without an ice cream maker?  Check out these other delicious varieties that I have made:

  Caramelized Banana Ice Cream

  Very Berry Strawberry Ice Cream