Coffee Ice Cream is a sophisticated twist on classic coffee ice cream, infused with bold espresso flavor and enriched with subtle hints of regional Mediterranean flair—like a touch of cardamom, a whisper of orange zest, and the creamy smoothness of olive oil. This luxurious treat is perfect for hot days, elegant dinners, or as a gourmet dessert you can enjoy straight from the freezer.
Time
Prep Time: 20 minutes
Chill Time: 4–6 hours (including chilling and freezing)
Total Time: About 6 hours, including freezing
Ingredients
For the Ice Cream Base:
1 ½ cups (375 ml) whole milk
1 ½ cups (375 ml) heavy cream
¾ cup (150g) granulated sugar
4 large egg yolks
1 tbsp finely ground espresso or instant espresso powder
½ tsp cardamom (optional but recommended)
1 tsp vanilla extract
Zest of ½ orange (optional, for brightness)
Pinch of sea salt
1 tbsp high-quality extra virgin olive oil (adds a Mediterranean richness)
Instructions
Heat the Milk and Flavor Base:
In a medium saucepan, combine the whole milk, sugar, espresso powder, cardamom, orange zest (if using), and a pinch of salt. Warm over medium heat until the mixture is hot and steamy, but not boiling, about 4–5 minutes. Stir frequently.
Temper the Egg Yolks:
In a separate bowl, whisk the egg yolks until smooth and light in color. Slowly pour about ½ cup of the hot milk mixture into the yolks while whisking constantly. Then, slowly whisk the yolk mixture back into the saucepan with the remaining milk mixture.
Cook the Custard:
Return the saucepan to medium heat. Cook the mixture, stirring constantly with a wooden spoon or spatula, until it thickens slightly and coats the back of the spoon (170–175°F / 77–80°C). Do not let it boil.
Finish the Base:
Remove from heat. Stir in the heavy cream, vanilla extract, and olive oil. Strain the mixture through a fine-mesh sieve into a clean bowl to remove any solids or zest.
Chill Thoroughly:
Cover the custard and chill in the refrigerator for at least 4 hours or until completely cold. For best flavor, chill overnight.
Churn:
Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions (usually 20–25 minutes).
Freeze to Set:
Transfer the churned ice cream to an airtight container and freeze for at least 2 hours, or until firm.
Serving Suggestions
Drizzle with dark chocolate or espresso syrup.
Top with chopped pistachios or a sprinkle of flaky sea salt.
Serve with biscotti or alongside a small shot of espresso (affogato-style).
Tips for Perfect Coffee Ice Cream
Use High-Quality Coffee: The flavor of this ice cream depends heavily on the espresso or coffee you use. Go for a strong, finely ground espresso or a reputable instant espresso powder.
Don’t Skip the Chill Time: Chilling the custard thoroughly ensures better texture and helps your ice cream churn faster and more evenly.
Olive Oil Tip: Use a light and fruity extra virgin olive oil to add richness without overpowering the coffee. It’s subtle, but enhances the creamy mouthfeel and adds a unique Mediterranean touch.
Monitor the Temperature: Use a thermometer when cooking the custard—don’t exceed 175°F (80°C) to prevent scrambling the eggs.
Strain It: Straining the custard helps remove any cooked egg bits or zest, giving your ice cream a silky texture.
Variations
Herbal Twist
Add a few sprigs of fresh rosemary or basil while heating the milk, then strain out before chilling. These herbs pair surprisingly well with coffee and orange.
Mocha Mediterranean
Stir in 2 tablespoons of dark cocoa powder with the espresso powder for a mocha-style ice cream.
Fold in chopped dark chocolate or chocolate-covered espresso beans before freezing.
Orange & Spice
Double the orange zest and add a dash of cinnamon for a warm Mediterranean spice note.
Dairy-Free / Vegan Version
Replace dairy with:
1 ½ cups full-fat coconut milk
1 ½ cups oat milk or almond milk
Replace egg yolks with:
1 tablespoon cornstarch + 1 tablespoon cashew butter for creaminess
Use maple syrup or coconut sugar as a sweetener for extra flavor depth.
Sweetener Swaps
Use honey, date syrup, or raw cane sugar instead of white sugar for a richer, earthier sweetness.
Salted Olive Oil Swirl
Before freezing, swirl in a mix of olive oil and flaky sea salt for bursts of salty-sweet creaminess.
No Ice Cream Maker?
After chilling the custard, pour it into a metal loaf pan and freeze. Stir it vigorously every 30 minutes for 3–4 hours to break up ice crystals.
Q&A
Q: Can I use brewed coffee instead of espresso powder?
A: You can, but it may water down the base. For strong flavor without extra liquid, instant espresso or finely ground espresso beans are best.
Q: Is the olive oil flavor strong?
A: Not at all—when using a light, fruity extra virgin olive oil, it adds creaminess and depth rather than tasting oily. It’s a Mediterranean secret to luscious texture.
Q: Can I make this without eggs?
A: Yes! For an eggless version, thicken with 1 ½ tablespoons cornstarch dissolved in a bit of milk. Simmer until it thickens, then continue as usual.
Q: How long does it last in the freezer?
A: Stored in an airtight container, it will keep well for up to 2 weeks. After that, it may start to develop ice crystals.
Q: Can I make this into popsicles?
A: Definitely! Pour the churned base into popsicle molds before the final freeze for elegant frozen treats.
Nutrition Information (Per Serving – Approx. 1/2 cup)
Note: Values are estimated and may vary based on exact ingredients and portion size.
Calories: 280 kcal
Fat: 18g
Saturated Fat: 10g
Carbohydrates: 24g
Sugar: 22g
Protein: 4g
Cholesterol: 125mg
Sodium: 50mg
Caffeine: Approx. 50–60 mg
Conclusion
Mediterranean Coffee Ice Cream is more than just a dessert—it’s a sensory journey through bold espresso notes, citrus brightness, and creamy textures. With hints of cardamom and olive oil, this gourmet ice cream bridges tradition and innovation, offering a refined take on a beloved classic.
Whether you enjoy it in a bowl, with biscotti, or as part of an affogato, this ice cream is sure to impress and satisfy. It’s perfect for coffee lovers, adventurous foodies, or anyone who enjoys Mediterranean-style indulgence.