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Scoops of coffee ice cream in a white bowl on a gray surface.
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Coffee Ice Cream Recipe (No Churning, No Dairy, No Coconut Milk)

Delicious, creamy, and totally dairy-free!
Prep Time5 minutes
Cook Time15 minutes
Chill & Freeze Time1 day 4 hours
Total Time1 day 4 hours 20 minutes
Course: Dessert
Cuisine: American
Servings: 4 servings
Calories: 249kcal

Equipment

  • 1 freezer-safe food storage container with a tight-fitting lid

Ingredients

  • 1 cup brewed coffee (make it strong!)
  • 1 cup extra creamy, unsweetened oat milk
  • 6 large egg yolks
  • ½ cup honey (or other liquid sweetener)
  • 2 tsp. pure vanilla extract (optional)

Instructions

  • Brew your coffee first if you haven't already and set it aside to cool. Room temperature is what you want. While the coffee cools in the fridge, in a medium bowl, whisk the egg yolks together until they are smooth and creamy.
    Whisked egg yolks in a small, decorative bowl with a whisk.
  • In a medium saucepan, whisk together the oat milk and honey over medium heat until the mixture starts to simmer. Whisk most of the time to keep the honey from burning on the bottom of the pot.
    Pouring honey into a pot of oat milk.
  • Gradually pour about half of the simmering liquid into the egg yolks, slowly, a little at a time, whisking constantly to temper the yolks.
    Pouring hot milk into a small bowl of egg yolks to temper them.
  • Pour the tempered egg yolk mixture back into the saucepan with the remaining oat milk mixture, whisking continuously as you pour it in.
    Pouring tempered egg yolks into hot honey oat milk in a pot.
  • Cook over medium heat, (no more than a simmer) whisking constantly, until the mixture thickens and coats the back of a spoon (about 6-7 minutes). Do not let it boil. Do not stop whisking.
    The back of a spoon coated in custard for making coffee ice cream.
  • Remove from heat and stir in the cooled brewed coffee and vanilla extract (if using). A this point, you should only have a smooth liquid. But if you find that you have a few pieces of scrambled egg in there, you can strain it off. Strain the mixture through a fine mesh sieve or cheesecloth into a bowl to ensure a smooth texture. This can happen if you don't temper your eggs properly.
    Pouring coffee into the ice cream batter.
  • Transfer the ice cream batter to a freezer-safe container with a lid. Let the mixture cool to room temperature.
    Pouring coffee ice cream batter into a freezer-safe container.
  • Cover it with plastic wrap, pressing it directly onto the surface of the mixture to prevent a skin from forming.
    Coffee Ice Cream batter covered in plastic wrap.
  • Chill the mixture in the refrigerator for at least 4 hours or overnight until thoroughly chilled. Once it's fully chilled, put the lid on over the plastic wraps and transfer it to the freezer for at least 4-6 hours or until firm.
    A lid placed of a plastic-wrapped container of coffee ice cream batter.
  • This ice cream will be easy to scoop. You won't need to let it sit on the counter before scooping. Serve with your favorite toppings.
    Closeup view of a white bowl filled with scoops of coffee ice cream.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 0.5the recipe | Calories: 249kcal | Carbohydrates: 42g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 275mg | Sodium: 44mg | Potassium: 111mg | Fiber: 1g | Sugar: 40g | Vitamin A: 491IU | Vitamin C: 0.2mg | Calcium: 123mg | Iron: 1mg