Mexican Coffee Ice Cream Recipe

Mexican Coffee Ice Cream Recipe

How To Make Mexican Coffee Ice Cream

Add a Mexican flair to your homemade coffee ice cream with this recipe. This rich, sweet, and creamy concoction has a hint of cinnamon, too.

Preparation: 5 minutes
Cooking: 5 minutes
Steep and Freeze Time: 3 hours 30 minutes
Total: 3 hours 40 minutes



  • 1cupmilk
  • ½cupground coffee
  • 1tspcinnamon
  • 2orange zest,(about 2 tbsp)
  • 1cupsweetened condensed milk
  • 2large egg yolks
  • ¼cupsugar
  • cupsheavy cream


  1. In a medium saucepan over medium-low heat, combine milk, coffee, cinnamon, and orange zest. Bring to a boil; remove from heat. Allow to steep 30 minutes.

  2. Line a mesh strainer with cheesecloth and place over a bowl; strain liquid into bowl. Return liquid to saucepan; add condensed milk. Bring to a boil over medium heat.

  3. In a medium bowl, whisk together egg yolks and sugar. Pour a third of the hot milk mixture into egg mixture; whisk until smooth. Return egg mixture to saucepan with remaining milk mixture.

  4. Reduce heat to medium-low. Cook, stirring constantly, until mixture has thickened (do not let boil). Remove from heat; strain through a strainer set over a bowl.

  5. Stir in cream. Let cool. Refrigerate at least 30 minutes or up to 2 days.

  6. Make ice cream according to ice cream maker instructions. Freeze for at least 3 hours. Allow to soften in the refrigerator just before serving.


  • Calories: 690.19kcal
  • Fat: 43.96g
  • Saturated Fat: 26.72g
  • Monounsaturated Fat: 12.89g
  • Polyunsaturated Fat: 1.97g
  • Carbohydrates: 65.13g
  • Fiber: 0.45g
  • Sugar: 59.72g
  • Protein: 11.92g
  • Cholesterol: 246.61mg
  • Sodium: 163.82mg
  • Calcium: 371.88mg
  • Potassium: 657.81mg
  • Iron: 0.76mg
  • Vitamin A: 484.18µg
  • Vitamin C: 3.91mg
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