Smooth and creamy Kahlúa Coffee Ice Cream is a balanced homemade dessert that works well for casual dinners and adult gatherings.
This Kahlúa Coffee Ice Cream started as a variation of my Bailey’s Ice Cream. I had planned to make it and even gathered all the ingredients. Only at the last moment did I realise I did not have enough Baileys. After a quick look inside my liquor cabinet, I spotted the Kahlúa instead.
I love coffee gelato, and it has always been one of my favourite flavours back in Italy, but I rarely buy it here. The reason is simple. It is usually far too sweet and often tastes like it is made with instant coffee. For me, the coffee flavour never comes through strongly enough.
So, I decided to make it my way. I mixed Kahlúa with a shot of espresso, and the result was so good that I made it again and again. It has become a new favourite with the adults in the family. The flavour tastes much closer to Italian coffee gelato than anything I can find here.
For all the Italians out there, it comes very close to Coppa del Nonno. If you like coffee, I am sure you will love it too.
Why We Love Kahlúa Ice Cream
- Brings a coffee flavour similar to Italian-style coffee ice cream served in cafés and gelaterie.
- Suits coffee lovers who prefer desserts with flavour rather than sweetness.
- Tastes good straight from the freezer after a short rest, without needing extra effort.
Key Ingredients for Kahlúa Coffee Ice Cream
Espresso
Provides the main coffee flavour. Use a freshly brewed espresso made from good-quality beans, as the coffee taste stays very noticeable once frozen. Instant coffee tends to taste flat in ice cream.
Kahlúa
Adds depth and a rounded coffee note, which works alongside the espresso rather than competing with it. Other coffee liqueurs can be used, but sweetness and alcohol levels may vary.
Heavy Cream
Creates a rich, smooth texture once churned. Full-fat cream with at least 35% fat freezes more evenly and gives a softer scoop straight from the freezer.
Sugar
Measured carefully to sweeten the mixture while keeping the coffee flavour clear. Regular white sugar dissolves easily and helps maintain a smooth texture.
Find the complete list with measurements in the recipe card below.
How to Make Kahlúa Coffee Ice Cream
Step 1: Beat the egg and the sugar with an electric mixer until pale and creamy.
Step 2: Add the milk mixed with the coffee, cream, and Kahlúa.
Step 3: Whisk with the electric mixer until all the ingredients are well combined.
Step 4: Pour the mixture into the ice cream machine and churn for about 30 minutes, or according to the manufacturer’s instructions.
Step 5: Spoon the ice cream into a container (an old ice cream tub works well) and cover with a lid.
Step 6: Keep in the freezer overnight.
Frequently Asked Questions
Yes. Freeze the mixture in a shallow container and stir every 30 minutes for the first 2–3 hours to help break up ice crystals before freezing fully.
Other coffee liqueurs, such as Tia Maria, Mr. Black Cold Brew Coffee Liqueur, or similar brands, can be used. Keep in mind that sweetness and coffee intensity vary, so the final flavour may change slightly.
You can leave out the Kahlúa and increase the espresso slightly. The flavour will stay coffee-forward, though the texture may freeze a little firmer.
A light sprinkle of cocoa powder, grated dark chocolate, or crushed plain biscotti adds texture without distracting from the coffee flavour.
Extra Help from the Kitchen
Level the Container Before Freezing – Smooth the surface before covering so the ice cream freezes evenly and scoops more cleanly later.
Measure the Liqueur Carefully – Use a kitchen measuring cup or scale rather than free-pouring, as too much alcohol can affect how firmly the ice cream sets.
Scrape the Bowl Thoroughly – Pause the mixer once or twice and scrape down the sides of the bowl so the sugar and egg are fully incorporated before churning.
Use a Cold Churn Bowl – Freeze the ice cream machine bowl for the full recommended time so the mixture thickens evenly during churning.
Label the Container – Write the date and flavour on the container before freezing so the ice cream is used while texture and flavour remain at their best.
Variations and Twists
Add Chocolate Pieces – Fold finely chopped dark chocolate or small chocolate chips into the ice cream after churning so they stay evenly distributed and add texture.
Make a Mocha Ice Cream – Whisk a small amount of unsweetened cocoa powder into the mixture before churning to introduce a gentle chocolate note alongside the coffee.
Serve It Affogato-Style – Place a scoop of the ice cream in a glass and pour hot espresso over the top just before serving for a simple café-style dessert.
Add a Caramel Swirl – Gently ripple a few spoonfuls of caramel sauce through the ice cream once churned, taking care not to fully mix it in.
Enhance with Vanilla – Stir in a small amount of vanilla bean paste or scraped vanilla bean during mixing to round out the coffee flavour.
Storage and Shelf Life
Store Coffee Ice Cream leftovers in an airtight container in the freezer, ideally toward the back where the temperature stays most stable.
For the best texture and flavour, use within 1–2 weeks. Press a piece of baking paper directly onto the surface before sealing to reduce ice crystals.
Freeze overnight before serving, then let the ice cream sit at room temperature for 5–10 minutes so it softens evenly. Avoid repeated thawing and refreezing, as this affects texture.
Homemade Ice Cream and Gelato Recipes
Kahlúa Coffee Ice Cream Recipe
Smooth and creamy Kahlúa Coffee Ice Cream is a balanced homemade dessert that works well for casual dinners and adult gatherings.
Ingredients
- 125 g – 4.4 oz sugar
- 50 ml – 1.7 fl oz milk
- 300 ml – 10 fl oz heavy cream – for whipping
- 1 egg
- 75 ml – 2.5 fl oz Kahlúa
- 1 espresso shot
Instructions
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Beat the egg and the sugar with an electric mixer until pale and creamy.
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Add the milk mixed with the coffee, cream, and Kahlúa.
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Whisk with the electric mixer until all the ingredients are well combined.
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Pour the mixture into the ice cream machine and churn for about 30 minutes, or according to the manufacturer’s instructions.
-
Spoon the ice cream into a container (an old ice cream tub works well) and cover with a lid.
-
Keep in the freezer overnight.
Recipe Notes
If you do not have an ice cream maker, whisk all the ingredients, then pour the mixture into a container. Place cling film directly on the surface of the ice cream so it sits in contact with the mixture and seals it well, then cover with a lid. This helps prevent ice crystals from forming. Freeze overnight.
I was just thinking I wanted to churn some ice cream again. I don’t know why my ice cream maker hibernates during the winter. Great flavor combination and the texture looks perfect.
That sounds like a great flavour combination. I adore the ice cream when I am in Italy. I eat it every day, always trying new flavours.
I know, Baileys is so good…! But you had a great idea when decided to use Kahlua and coffee…great combination…!!!
Is it weird that I want this for breakfast? It looks unreal!