New Recipes

Coffee Ice Cream


Masala Coffee (Espresso) Ice Cream Recipe

Makes about a liter of ice cream


1 3/4 cups of heavy whipping cream
3/4 cup of espresso (cooled)
1 (or 2) black cardamom
3 green cardamoms
Pieces of Ceylon cinnamon bark (equal to 1 tsp of powder after grounding)
6 black peppercorns
2 clove
Dash of nutmeg
2 tsp of espresso grounds
1/2 cup of raw sugar (white or brown work fine too)
3 egg yolks
1/2 teaspoon of gelatin powder (or equivalent)


1. With a mortar and pestle, grind the pieces of Ceylon cinnamon bark until you have about a teaspoon of fine powder.

2. Crack open the black and green cardamoms and put the seeds into the mortar with the cinnamon, and set the shells to the side.  Add into the mortar – black peppercorns, clove, nutmeg, and espresso grounds – and grind up everything into a fine powder.

3. In a small pot, add the spice blend you just created, with the cream, cardamom shells and espresso (make sure the espresso has cooled to room temperature).  Using a heat resistant plastic spatula, stir frequently over medium-low heat until small bubbles appear along the edges (but don’t let it boil). Should be about 10 minutes. Then turn heat off, cover, and let sit while you complete the next step.

4. In a bowl, whisk together sugar, egg yolks, and gelatin. Add a quarter of the mixture from the pot into the bowl, while constantly whisking (to prevent the eggs from cooking). Then repeat with another quarter of the mix. Finally, pour everything in the bowl back into the pot, while stirring with the plastic spatula.

5. Return the pot to the stove and heat on medium-low, stirring constantly to prevent the mixture from sticking to the bottom of the pot. Without allowing it to boil, heat until the mixture thickens enough to coat the back of a spoon (or if you have a cooking thermometer – when it reaches 180F to pasteurize the eggs). Should take about 10 minutes. Turn heat off and let sit for 5 minutes, stirring frequently.

6. Layer the bottom of a large bowl with ice cubes, and set a small metal bowl inside. Pour mixture through a strainer into the small, metal bowl.

7. Stir mixture occasionally to help cool faster. Once cool (should take about 15 minutes), transfer mixture into a plastic airtight container and place in refrigerator overnight.

8. On the following day, pour mixture into ice cream machine and churn.

9. Transfer the ice cream into a plastic container, lay plastic wrap directly on top of ice cream and press down gently (to prevent ice crystals from forming on top of the ice cream), and seal with airtight cover. Set freezer temperature to the coldest setting, so the ice cream freezes faster.

Cook’s Notes:

1. The key to this spice blend is black cardamom, which is generally an ingredient in savory dishes.  However, the rich, smoky aroma of this spice adds a new dimension to coffee ice cream.

2. You can substitute cassia (‘ground cinnamon’ from the grocery store) for Ceylon cinnamon, but best to cut it down to 1/2 teaspoon since cassia has a much more pungent flavor.

3. You can use your normal drip coffee, but make it extra strong.

4. If you’re new to making ice cream, please see my “Tips on Making Ice Cream at Home” on Season with Spice.

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15 COMMENTS... read them below or add one

  1. Lydia

    Hi Bee, thanks for introducing us to such an exciting new blog. Congratulations on your blog anniversary and have a great July 4th.

  2. OMG!!! That looks so delicious!

    I love Coffee but I never like coffee ice-cream because it tastes so fake but with all those delicious spices!!!


    I can’t wait to make this :)

    Now I will zip over to “Season with Spice”

  3. This looks phenomenal! I can’t wait to make it. Love adding the unexpected to classics or desserts like ice-cream! Happy Anniversary to you & your blog! xoxo
    ~ Juliane

  4. Vivian

    lovely ice cream! i dont have an ice cream maker but i’ll try making masala coffee. must be as good as masala tea

  5. Congratulations on your 5th anniversary! Wow… 5 years! Your blog is really amazing and your hard work in early days really paid off! Cheers to the next 5 years!
    I bookmarked this coffee ice cream. I’m happy I have an ice cream maker now so I can make this at home! =) Thanks for sharing this recipe Mark and Reese!

  6. Hey Bee, happy anniversary! I’m so glad to have found your wonderful blog through Season with Spice. I love it, especially all the delicious Asian recipes you share – can’t wait to try some of them.

    I’m totally with you on — I heart Season with Spice too, particularly the two amazing souls behind this creation. The masala coffee ice cream looks and sounds way too tempting and I can’t wait to see the instant coffee and coffee beans versions!

  7. Thank you Bee for introducing Season with Spice (and congrats on five years!), and thank you everyone for the nice comments.

    As a continuation of our Culinary & Cultural journey on Season with Spice, we just launched our “Discover” series. Every month on the blog, we will feature a member on the New Spice Route, giving them the opportunity to introduce their home – the place they represent on the New Spice Route.

    Stop by our blog now to “Discover Portugal” with Teresa from Delicious Wordflux. And next up? Bee! As she discusses Penang, her kitchen, and more details of her new cookbook.


    Mark & Reese

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