A deeply rich coffee ice cream at 279 calories. Built on our Vanilla Ice Cream Custard base with reduced brewed coffee.
This Coffee Ice Cream starts with the Vanilla Ice Cream Custard base, then adds a reduced, concentrated coffee infusion for a genuinely intense coffee flavor without any bitterness. At 279 calories and 6 WW Classic Points per serving, this is a wonderful way to end a dinner party or simply satisfy a coffee craving in dessert form.
Recipe Info
Serves: 8 | Prep Time: 15 minutes plus churning | Cook Time: 20 minutes | Calories per serving: ~279
Nutrition per Serving (Estimated)
Protein: 2.9g | Fat: 25g | Carbohydrates: 5g | Fiber: 0g
WW Classic Points: Approximately 6 points per serving. Note: This estimate is based on the legacy WW points system and is provided as a general reference only.
Ingredients
- 1 recipe Vanilla Ice Cream Custard
- 250ml / 8 fl oz very strong decaffeinated coffee
- 1 tablespoon coffee flavoring or liqueur
Instructions
- Prepare the custard base. Make the Vanilla Ice Cream Custard according to the recipe and allow to cool.
- Brew and reduce the coffee. Brew coffee using 500ml / 16 fl oz water and 4 tablespoons decaffeinated ground coffee. Simmer over low heat until reduced by half, concentrating the flavor.
- Add the flavoring. Remove the reduced coffee from the heat and whisk in the coffee flavoring or liqueur. Allow to cool completely.
- Combine. Whisk the cooled coffee mixture into the Vanilla Ice Cream Custard and cool the combined mixture to room temperature.
- Churn. Place in an ice cream maker and churn according to the manufacturer’s instructions.
Serving Suggestions
- Serve in small scoops with a few chocolate-covered coffee beans on top
- Pair with a thin, crisp biscotti for dipping
- A dusting of cocoa powder over the top adds visual appeal and extra flavor
- Serve alongside a shot of espresso for an affogato-style dessert
- Offer as a light, elegant end to a rich dinner
Tips and Variations
- Reducing the coffee by half is what gives this ice cream its intense flavor without watering down the custard base.
- Decaffeinated coffee keeps this dessert enjoyable any time of day, though regular coffee can be used if preferred.
- A tablespoon of coffee liqueur, such as Kahlua, adds depth for an adult-only version.
- Allow both the coffee mixture and the custard to cool fully before combining, as mixing warm liquids can affect the final texture once churned.
- This ice cream pairs beautifully with a small square of dark chocolate on the side.
Why This Recipe Works
Reducing the brewed coffee by half before it goes into the custard concentrates its flavor significantly, meaning a relatively small amount of liquid delivers a genuinely bold coffee taste without diluting the rich custard base. Building on the Vanilla Ice Cream Custard means the fundamental technique is already proven, so this variation is simply a matter of infusing that base with concentrated coffee flavor, making it one of the easier ice cream variations to execute well.
Storage
Store in an airtight container in the freezer for up to 1 month. Allow to soften for a few minutes at room temperature before scooping for the best texture.
Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.
© 2026 by Fewercalories.com, All rights reserved. No part of this document may be reproduced, transmitted, copied, or distributed in any form or by any means, whether electronic, mechanical, photocopying, recording, or otherwise, without the prior written permission of the copyright holder.
