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An overhead photo of ice cream cones with coffee almond ice cream on a white marble counter.
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Coffee + Almond Ice Cream

Yield: 8
Prep Time: 10 mins
Cook Time: 30 mins
Churning Time: 1 hr 30 mins
Total Time: 2 hrs 10 mins
Homemade coffee ice cream with roasted, chopped almonds. Perfect for hot summer days!


  • 1 1/2 cup whole milk
  • 1 1/2 cup heavy whipping cream
  • 2/3 cup sugar
  • 18 g finely ground coffee
  • 1/8 tsp salt
  • 1/2 tsp almond extract
  • 1/2 tsp vanilla extract
  • 4 egg yolks
  • 1/2 cup toasted almonds chopped


  • Whisk together the milk, whipping cream, 1/3 c. sugar, coffee grounds, salt, almond extract, and vanilla extract. Bring to a simmer over medium heat. Meanwhile, whisk together the remaining 1/3 c. sugar and egg yolks until pale yellow, about 2 minutes.
  • Gradually mix half of the cream mixture into the egg yolks, whisking constantly. Pour the yolk-cream mixture back into the saucepan, and cook over medium heat until slightly thickened. It should coat the back of a spoon. Strain through a fine-mesh sieve into a small bowl. Cool it with an ice bath. Press a piece of plastic wrap over the top to keep a skin from forming. Refrigerate for one hour.
  • Stir in the chopped almonds. Freeze in an ice cream maker according to manufacturer's instructions. Pour into a freezer-safe container. Freeze for one hour before serving.


If you want to remove all coffee grounds, strain through cheesecloth rather than a fine-mesh strainer.
Cuisine: American
Course: Dessert
Serving: 1scoop, Calories: 230kcal, Carbohydrates: 21g, Protein: 4.5g, Fat: 15.1g, Saturated Fat: 7.1g, Cholesterol: 140mg, Sodium: 66mg, Potassium: 137mg, Fiber: 0.7g, Sugar: 19.4g, Calcium: 93mg
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