Cold Stone Coffee Ice Cream

Why You’ll Love This Recipe

This homemade coffee ice cream is smooth, creamy, and packed with real coffee flavor. It’s easy to customize with chocolate chips, caramel, cookies, or nuts, making it just as versatile as the original. Whether you’re using an ice cream maker or a Ninja Creami, you’ll enjoy a rich, scoopable dessert that’s every bit as satisfying as your favorite ice cream shop creation.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Whole milk
• Heavy cream
• Granulated sugar
• Sweetened condensed milk
• Instant espresso powder or instant coffee
• Vanilla extract
• Pinch of salt

Optional Mix-Ins

• Mini chocolate chips
• Chocolate-covered espresso beans, chopped
• Crushed chocolate sandwich cookies
• Caramel sauce
• Fudge sauce
• Chopped toffee pieces
• Chopped pecans or almonds

Directions

1. In a large mixing bowl, whisk together the whole milk, heavy cream, granulated sugar, sweetened condensed milk, instant espresso powder, vanilla extract, and salt until the sugar is dissolved and the mixture is smooth.
2. Chill the mixture in the refrigerator for at least 2 hours for the best texture.
3. Prepare the ice cream using your preferred method:
   • Ice Cream Maker: Churn the chilled mixture according to the manufacturer’s instructions until it reaches a soft-serve consistency.
   • Ninja Creami: Pour the mixture into a Ninja Creami pint container, freeze for at least 24 hours, then process using the Ice Cream function. If needed, use the Re-Spin function after adding a small splash of milk.
4. If using mix-ins, fold them into the churned ice cream or use the Mix-In function on the Ninja Creami.
5. Transfer the ice cream to a freezer-safe container and freeze for 2–4 hours for a firmer texture if desired.
6. Scoop and serve with your favorite toppings.

Servings and timing

• Servings: 6
• Prep time: 10 minutes
• Chill time: 2 hours
• Churn or process time: 20–30 minutes
• Additional freeze time: 2–4 hours (optional)
• Total time: About 4 hours 40 minutes (or 24 hours for the Ninja Creami method)

Variations

• Add chocolate chips for a classic coffee chip ice cream.
• Swirl in caramel sauce for a caramel coffee flavor.
• Mix in crushed chocolate sandwich cookies for added crunch.
• Stir in chopped toffee pieces for extra sweetness.
• Add cocoa powder for a mocha version.
• Blend in cinnamon for a warm, spiced coffee flavor.
• Use decaffeinated instant coffee if you prefer a caffeine-free dessert.
• Fold in chopped roasted almonds or pecans for added texture.

Storage/Reheating

Store the ice cream in an airtight freezer-safe container for up to 2 weeks. Place a piece of parchment paper or plastic wrap directly on the surface before sealing to help prevent ice crystals. Allow the ice cream to sit at room temperature for 5–10 minutes before scooping. If using the Ninja Creami and the ice cream becomes too firm after refreezing, process it again using the Re-Spin function with a small splash of milk if needed.

FAQs

Can I use brewed coffee instead of instant coffee?

Yes, but use strongly brewed coffee and reduce the amount of milk slightly to maintain the proper consistency.

What type of coffee gives the best flavor?

Instant espresso powder provides the richest and most concentrated coffee flavor, but instant coffee also works well.

Can I make this without an ice cream maker?

Yes. Freeze the mixture in a shallow container and stir it every 30–45 minutes until creamy, or use a Ninja Creami after freezing the base for 24 hours.

How can I make the coffee flavor stronger?

Add a little more instant espresso powder to taste, being careful not to overpower the sweetness.

Can I make this dairy-free?

Yes. Substitute dairy-free milk, coconut cream, and dairy-free sweetened condensed milk alternatives.

What mix-ins are most popular?

Chocolate chips, crushed cookies, caramel, fudge, toffee bits, and chocolate-covered espresso beans are all delicious options.

Can I reduce the sugar?

Yes. Reduce the granulated sugar slightly, but keep in mind that sugar also helps maintain a creamy texture.

How long will homemade coffee ice cream last?

For the best flavor and texture, enjoy it within 2 weeks of freezing.

Can I make this into a milkshake?

Absolutely. Blend a few scoops with milk for a creamy homemade coffee milkshake.

Can I use flavored coffee?

Yes. Vanilla, hazelnut, caramel, or mocha-flavored coffee can add even more depth and variety to the finished ice cream.

Conclusion

Cold Stone Coffee Ice Cream is a creamy, coffeehouse-inspired dessert that’s easy to make at home and endlessly customizable. With its rich coffee flavor, smooth texture, and optional mix-ins, it’s the perfect frozen treat for coffee enthusiasts. Whether served in a cone, a bowl, or blended into a milkshake, this homemade version is sure to satisfy your coffee cravings.

Cold Stone Coffee Ice Cream

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Cold Stone Coffee Ice Cream is a rich, creamy frozen dessert inspired by the popular ice cream shop favorite. Made with a smooth coffee-infused base, this homemade version delivers bold coffee flavor balanced with sweet vanilla and luscious cream.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 4 hours 40 minutes
• Yield: 6 servings
• Category: Dessert
• Method: Churn or Ninja Creami
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 cups whole milk
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 1/4 cup sweetened condensed milk
• 2 tbsp instant espresso powder or instant coffee
• 1 tsp vanilla extract
• Pinch of salt
• Mini chocolate chips (optional)
• Chopped chocolate-covered espresso beans (optional)
• Crushed chocolate sandwich cookies (optional)
• Caramel sauce (optional)
• Fudge sauce (optional)
• Chopped toffee pieces (optional)
• Chopped pecans or almonds (optional)

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Instructions

1. Whisk together the whole milk, heavy cream, granulated sugar, sweetened condensed milk, instant espresso powder, vanilla extract, and salt until smooth and the sugar has dissolved.
2. Refrigerate the mixture for at least 2 hours for the best texture.
3. For an ice cream maker, churn the chilled mixture according to the manufacturer’s instructions until it reaches a soft-serve consistency.
4. For a Ninja Creami, pour the mixture into a Creami pint container, freeze for at least 24 hours, then process using the Ice Cream function. If needed, add a splash of milk and use the Re-Spin function.
5. Add any desired mix-ins by folding them into the churned ice cream or using the Mix-In function on the Ninja Creami.
6. Transfer the ice cream to a freezer-safe container and freeze for 2–4 hours for a firmer texture if desired.
7. Scoop and serve with your favorite toppings.

Notes

• Instant espresso powder provides the boldest coffee flavor.
• Use decaffeinated instant coffee for a caffeine-free version.
• Store in an airtight container in the freezer for up to 2 weeks.
• Place parchment paper directly on the surface before sealing to reduce ice crystals.
• Let the ice cream soften at room temperature for 5–10 minutes before scooping.

Nutrition

• Serving Size: 1 serving
• Calories: 310 kcal
• Sugar: 25 g
• Sodium: 80 mg
• Fat: 20 g
• Saturated Fat: 13 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 29 g
• Fiber: 0 g
• Protein: 5 g
• Cholesterol: 70 mg