32+ Must-Try Cuisinart Coffee Ice Cream Recipes for Every Coffee Lover

If you’re a coffee lover who can’t get enough of your daily cup, why not enjoy your favorite flavor in a new way—through ice cream?

Whether you like it bold, smooth, or sweet, coffee ice cream brings the richness of coffee into a creamy, chilled dessert.

And when it comes to making the best coffee ice cream, the Cuisinart ice cream maker is one of the most reliable tools to help you churn out the perfect batch.

In this blog post, we’ve rounded up 32+ Cuisinart coffee ice cream recipes that will take your love for coffee to new heights.

From classic coffee and espresso flavors to creative twists like caramel coffee, hazelnut coffee, and even coffee almond fudge, these recipes offer something for every taste.

So grab your Cuisinart ice cream maker, and let’s dive into these irresistible, caffeine-infused frozen delights!

32+ Must-Try Cuisinart Coffee Ice Cream Recipes for Every Coffee Lover

From simple coffee ice cream to indulgent variations like caramel, hazelnut, and espresso, the options are endless when it comes to making coffee ice cream with your Cuisinart ice cream maker.

Whether you want a sweet treat to cool down on a hot day or a rich dessert that brings together your love for coffee and creamy indulgence, these 32+ Cuisinart coffee ice cream recipes are sure to satisfy every craving.

Cuisinart Coffee Ice Cream with Chocolate Chips

This coffee ice cream combines the rich flavor of freshly brewed coffee with the creamy texture of homemade ice cream, topped with crunchy chocolate chips for an extra indulgent treat. Perfect for coffee lovers who crave a balance of smooth creaminess and a little chocolatey crunch!

Ingredients:

• 1 ½ cups heavy cream
• 1 ½ cups whole milk
• ¾ cup granulated sugar
• 4 large egg yolks
• 1 ½ teaspoons instant coffee granules
• ½ cup semi-sweet chocolate chips

Instructions:

1. In a medium saucepan, combine the cream, milk, and sugar. Heat over medium until the sugar is dissolved and the mixture is warm, but not boiling.
2. In a separate bowl, whisk the egg yolks until they become light and fluffy. Slowly pour in about ½ cup of the warm cream mixture into the yolks, whisking constantly to temper the eggs.
3. Gradually whisk the egg mixture back into the saucepan with the remaining cream mixture. Continue to cook over medium heat, stirring constantly, until the custard thickens and coats the back of a spoon.
4. Remove from heat and dissolve the instant coffee granules into the custard. Let the mixture cool to room temperature, then refrigerate for at least 4 hours, or overnight.
5. Once chilled, pour the custard into your Cuisinart ice cream maker and churn according to the manufacturer’s instructions.
6. During the last 5 minutes of churning, add the chocolate chips, allowing them to mix into the ice cream.
7. Transfer the ice cream to an airtight container and freeze for an additional 2-3 hours to firm up.

This coffee ice cream is a delightful treat that balances the bold, aromatic flavor of coffee with a sweet and creamy texture. The chocolate chips add an extra layer of richness that makes each spoonful more enjoyable. It’s a perfect way to enjoy your caffeine fix in a delicious frozen form!

Cuisinart Caramel Coffee Ice Cream

A decadent twist on classic coffee ice cream, this recipe features the deep sweetness of caramel swirled throughout a creamy coffee base. Ideal for those who love the combination of coffee and caramel in one irresistible dessert.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 1 cup granulated sugar
• 2 tablespoons instant coffee granules
• 4 large egg yolks
• ½ cup caramel sauce (store-bought or homemade)

Instructions:

1. In a medium saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium until the sugar dissolves completely and the mixture is warm.
2. In a separate bowl, whisk the egg yolks until pale and smooth. Slowly pour in ½ cup of the warm cream mixture into the egg yolks to temper them, whisking constantly.
3. Gradually whisk the egg yolk mixture back into the saucepan with the remaining cream mixture. Cook on medium heat, stirring frequently, until the custard thickens.
4. Remove from heat and stir in the instant coffee granules until fully dissolved. Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.
5. Once the mixture is chilled, churn it in your Cuisinart ice cream maker according to the manufacturer’s instructions.
6. After the ice cream has finished churning, gently fold in the caramel sauce, creating ribbons of caramel throughout the ice cream.
7. Transfer the ice cream to a storage container and freeze for 2-3 hours until firm.

The combination of rich coffee and sweet caramel creates a dreamy, indulgent ice cream. The creamy texture paired with the contrasting sweet caramel ribbons makes each bite uniquely satisfying. This dessert is perfect for an after-dinner treat or a cozy afternoon snack.

Cuisinart Espresso Coffee Ice Cream

For a more intense coffee flavor, this espresso coffee ice cream is a great choice. The concentrated espresso gives the ice cream a bold, deep flavor, making it perfect for those who prefer a stronger coffee taste. With its smooth and creamy texture, it’s sure to become a favorite!

Ingredients:

• 1 ½ cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 2 tablespoons espresso powder
• 4 large egg yolks
• ½ teaspoon vanilla extract

Instructions:

1. In a saucepan, combine the cream, milk, and sugar. Heat over medium, stirring occasionally, until the sugar dissolves and the mixture is hot but not boiling.
2. In a separate bowl, whisk the egg yolks until smooth and creamy. Slowly add about ½ cup of the warm cream mixture to the egg yolks, whisking constantly to temper the eggs.
3. Pour the egg yolk mixture back into the saucepan with the remaining cream mixture. Stir constantly over medium heat until the custard thickens enough to coat the back of a spoon.
4. Remove from heat and whisk in the espresso powder and vanilla extract until fully dissolved.
5. Let the custard cool to room temperature, then refrigerate for at least 4 hours or overnight.
6. Once chilled, pour the custard into your Cuisinart ice cream maker and churn according to the manufacturer’s instructions.
7. Transfer the ice cream to an airtight container and freeze for 2-3 hours for the best texture.

This espresso coffee ice cream is the perfect choice for coffee enthusiasts who want a more intense coffee flavor in their frozen dessert. Its creamy consistency and bold espresso notes will surely leave you craving more. Whether enjoyed alone or paired with a dessert, this ice cream brings a sophisticated twist to your coffee routine.

Cuisinart Coffee and Vanilla Bean Ice Cream

A perfect fusion of two classic flavors, this coffee and vanilla bean ice cream brings a comforting balance between the deep, robust taste of coffee and the delicate sweetness of vanilla. Ideal for those who enjoy a milder coffee flavor with a rich and creamy base.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 4 large egg yolks
• 1 ½ teaspoons instant coffee granules
• 1 vanilla bean (or 2 teaspoons vanilla extract)

Instructions:

1. In a medium saucepan, combine the cream, milk, and sugar. Heat over medium until the sugar is dissolved and the mixture is warm.
2. Split the vanilla bean lengthwise, scraping out the seeds. Add both the seeds and the pod to the saucepan with the cream mixture. Bring to a gentle simmer, then remove from heat and steep for 10 minutes. If using vanilla extract, add it in step 4.
3. In a separate bowl, whisk the egg yolks until light and fluffy. Gradually add about ½ cup of the warm cream mixture to the yolks, whisking constantly to temper the eggs.
4. Slowly pour the egg yolk mixture back into the saucepan with the remaining cream mixture, and continue to cook over medium heat until the custard thickens enough to coat the back of a spoon.
5. Remove from heat, discard the vanilla bean pod, and stir in the instant coffee granules until fully dissolved.
6. Let the custard cool to room temperature, then refrigerate for at least 4 hours or overnight.
7. Once chilled, pour the custard into your Cuisinart ice cream maker and churn according to the manufacturer’s instructions.
8. Transfer the ice cream to an airtight container and freeze for 2-3 hours until firm.

This coffee and vanilla bean ice cream provides a delightful, smooth blend of flavors. The vanilla adds a touch of sweetness and balance, making the coffee taste even more inviting. It’s a wonderfully indulgent dessert for those who appreciate both rich and delicate flavors in one treat.

Cuisinart Mocha Coffee Ice Cream

If you’re a fan of both coffee and chocolate, this mocha coffee ice cream will be your new favorite. The marriage of coffee and cocoa creates a deep, flavorful base, with a smooth, velvety texture. It’s the perfect dessert for coffee aficionados who want a chocolatey twist.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• ½ cup granulated sugar
• ¼ cup cocoa powder
• 3 tablespoons instant coffee granules
• 4 large egg yolks
• ½ teaspoon vanilla extract

Instructions:

1. In a medium saucepan, whisk together the heavy cream, whole milk, and sugar. Add the cocoa powder and instant coffee granules, whisking until the cocoa and coffee are dissolved. Heat over medium until the mixture is warm.
2. In a separate bowl, whisk the egg yolks until smooth and pale. Gradually pour about ½ cup of the warm cream mixture into the yolks, whisking constantly to temper the eggs.
3. Slowly add the egg yolk mixture back into the saucepan, and cook over medium heat, stirring constantly, until the custard thickens and coats the back of a spoon.
4. Remove from heat and stir in the vanilla extract. Let the mixture cool to room temperature.
5. Refrigerate the custard for at least 4 hours or overnight.
6. Once chilled, pour the mixture into your Cuisinart ice cream maker and churn according to the manufacturer’s instructions.
7. After churning, transfer the ice cream to an airtight container and freeze for 2-3 hours for the best texture.

This mocha coffee ice cream combines the boldness of coffee and the richness of cocoa for a dessert that’s both satisfying and indulgent. The smooth, creamy texture is complemented by the deliciously robust coffee and chocolate flavor, making it a must-try for coffee lovers with a sweet tooth.

Cuisinart Affogato-Style Coffee Ice Cream

Inspired by the classic Italian dessert, this affogato-style coffee ice cream features a scoop of creamy coffee ice cream “drowned” in a rich shot of hot espresso. It’s the perfect blend of hot and cold, with the coffee ice cream melting into the espresso for a truly unique dessert experience.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 2 tablespoons instant coffee granules
• 4 large egg yolks
• 1 teaspoon vanilla extract
• 1 cup freshly brewed espresso (for serving)

Instructions:

1. In a medium saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, stirring until the sugar is dissolved and the mixture is warm.
2. In a separate bowl, whisk the egg yolks until light and smooth. Gradually add about ½ cup of the warm cream mixture into the yolks, whisking constantly to temper the eggs.
3. Slowly pour the egg mixture back into the saucepan with the remaining cream mixture. Cook on medium heat, stirring constantly, until the custard thickens and coats the back of a spoon.
4. Remove from heat and stir in the instant coffee granules and vanilla extract until dissolved. Let the custard cool to room temperature, then refrigerate for at least 4 hours or overnight.
5. Once chilled, pour the custard into your Cuisinart ice cream maker and churn according to the manufacturer’s instructions.
6. To serve, scoop the coffee ice cream into individual bowls and pour a shot of hot espresso over the top, creating an affogato-style experience.

This affogato-style coffee ice cream is a delightful dessert that combines the best of both worlds—rich, creamy coffee ice cream paired with hot, bold espresso. It’s the ultimate treat for coffee lovers looking for something extra special, with a fun and interactive element that makes it even more enjoyable!

Cuisinart Coffee Hazelnut Ice Cream

This coffee hazelnut ice cream combines the rich flavors of freshly brewed coffee and roasted hazelnuts. The nuts add a delightful crunch and nutty flavor, perfectly complementing the smooth, creamy coffee base. It’s a sophisticated dessert that’s sure to impress.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 3 tablespoons instant coffee granules
• 1 cup toasted hazelnuts, chopped
• 4 large egg yolks
• 1 teaspoon vanilla extract

Instructions:

1. In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is warm.
2. In a separate bowl, whisk the egg yolks until smooth. Gradually add about ½ cup of the warm cream mixture into the egg yolks, whisking constantly to temper the eggs.
3. Slowly pour the egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over medium heat, stirring frequently, until the custard thickens and coats the back of a spoon.
4. Remove from heat and stir in the instant coffee granules and vanilla extract. Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.
5. Once chilled, pour the custard into your Cuisinart ice cream maker and churn according to the manufacturer’s instructions.
6. In the final minutes of churning, add the toasted chopped hazelnuts. Allow them to mix in evenly.
7. Transfer the ice cream to an airtight container and freeze for 2-3 hours for the best texture.

This coffee hazelnut ice cream offers a perfect balance of bold coffee and roasted nutty flavors. The added hazelnuts give the ice cream a nice crunch, making each bite a delightful experience. It’s a great treat for those who love nut-based desserts with an extra twist of coffee.

Cuisinart Irish Coffee Ice Cream

Inspired by the classic Irish coffee, this ice cream is infused with Irish whiskey and coffee, creating a boozy and rich dessert. The creaminess is enhanced by the whiskey, and the coffee flavor is intensified for a dessert that’s as bold as it is indulgent.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 3 tablespoons instant coffee granules
• 3 tablespoons Irish whiskey
• 4 large egg yolks
• 1 teaspoon vanilla extract

Instructions:

1. In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, stirring until the sugar dissolves and the mixture is warm.
2. In a separate bowl, whisk the egg yolks until smooth. Gradually pour in about ½ cup of the warm cream mixture to temper the eggs, whisking constantly.
3. Slowly pour the tempered egg mixture back into the saucepan, stirring constantly. Cook over medium heat until the custard thickens enough to coat the back of a spoon.
4. Remove from heat and stir in the instant coffee granules, Irish whiskey, and vanilla extract. Let the mixture cool to room temperature.
5. Refrigerate the custard for at least 4 hours or overnight.
6. Once chilled, pour the custard into your Cuisinart ice cream maker and churn according to the manufacturer’s instructions.
7. Transfer the ice cream to an airtight container and freeze for 2-3 hours until firm.

This Irish coffee ice cream brings the flavor of the beloved cocktail to life in frozen form. The depth of coffee is paired with the smoothness of Irish whiskey, making for a decadent dessert that’s perfect for special occasions or when you want to indulge in something with a little kick.

Cuisinart Cinnamon Coffee Ice Cream

For those who enjoy a spiced twist on coffee, this cinnamon coffee ice cream adds a warm and aromatic flavor to the traditional coffee base. The cinnamon enhances the richness of the coffee and gives the ice cream a unique and comforting taste.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 3 tablespoons instant coffee granules
• 1 teaspoon ground cinnamon
• 4 large egg yolks
• 1 teaspoon vanilla extract

Instructions:

1. In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is warm.
2. In a separate bowl, whisk the egg yolks until smooth and pale. Gradually pour in about ½ cup of the warm cream mixture to temper the eggs, whisking constantly.
3. Slowly pour the tempered egg mixture back into the saucepan with the remaining cream mixture. Stir constantly and cook over medium heat until the custard thickens and coats the back of a spoon.
4. Remove from heat and stir in the instant coffee granules, ground cinnamon, and vanilla extract. Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.
5. Once chilled, pour the custard into your Cuisinart ice cream maker and churn according to the manufacturer’s instructions.
6. Transfer the ice cream to an airtight container and freeze for 2-3 hours until firm.

This cinnamon coffee ice cream offers a perfect blend of the warmth of cinnamon with the boldness of coffee. The cinnamon adds a delightful spiciness that complements the smooth, rich flavor of the coffee, making it a unique and comforting dessert. It’s ideal for cozy nights or when you want to add a little spice to your coffee routine.

Cuisinart Coffee Chocolate Chip Ice Cream

For coffee lovers who crave a bit of chocolate in their dessert, this coffee chocolate chip ice cream is a perfect blend of rich coffee and sweet, crunchy chocolate chips. The deep coffee flavor shines through, while the chocolate adds a fun texture and extra sweetness to every bite.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 3 tablespoons instant coffee granules
• 1 cup mini chocolate chips
• 4 large egg yolks
• 1 teaspoon vanilla extract

Instructions:

1. In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is warm.
2. In a separate bowl, whisk the egg yolks until smooth. Gradually pour about ½ cup of the warm cream mixture into the egg yolks, whisking constantly to temper the eggs.
3. Slowly pour the tempered egg mixture back into the saucepan with the remaining cream mixture. Stir constantly and cook over medium heat until the custard thickens enough to coat the back of a spoon.
4. Remove from heat and stir in the instant coffee granules and vanilla extract until fully dissolved. Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.
5. Once chilled, pour the custard into your Cuisinart ice cream maker and churn according to the manufacturer’s instructions.
6. During the last few minutes of churning, add in the mini chocolate chips and continue to churn until evenly distributed.
7. Transfer the ice cream to an airtight container and freeze for 2-3 hours until firm.

This coffee chocolate chip ice cream is a delicious combination of creamy coffee with pockets of chocolate. The smoothness of the ice cream and the crunchy bits of chocolate make for a delightful texture contrast, while the coffee flavor remains bold and prominent. It’s an ideal dessert for anyone who loves the pairing of coffee and chocolate.

Cuisinart Caramel Coffee Ice Cream

This caramel coffee ice cream is a luscious treat that combines the deep flavors of coffee with the rich sweetness of caramel. The creamy texture and the hint of caramel add a wonderful depth, making it a perfect indulgence for those who enjoy a sweet twist on their coffee desserts.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• ½ cup caramel sauce (store-bought or homemade)
• 3 tablespoons instant coffee granules
• 4 large egg yolks
• 1 teaspoon vanilla extract

Instructions:

1. In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is warm.
2. In a separate bowl, whisk the egg yolks until smooth. Gradually add about ½ cup of the warm cream mixture into the egg yolks, whisking constantly to temper the eggs.
3. Slowly pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Stir constantly and cook over medium heat until the custard thickens to coat the back of a spoon.
4. Remove from heat and stir in the instant coffee granules, caramel sauce, and vanilla extract. Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.
5. Once chilled, pour the custard into your Cuisinart ice cream maker and churn according to the manufacturer’s instructions.
6. Transfer the ice cream to an airtight container and freeze for 2-3 hours until firm.

The caramel coffee ice cream offers a rich, creamy experience with the perfect balance of bitter coffee and sweet caramel. The luscious texture combined with the deep flavors makes this a comforting dessert, ideal for those who love caramel and coffee equally. It’s a great choice for a special dessert or when you want to elevate your coffee break.

Cuisinart Coconut Coffee Ice Cream

For a tropical twist on your classic coffee ice cream, this coconut coffee ice cream combines the smooth richness of coconut milk with the bold flavor of coffee. The coconut adds a creamy texture and a subtle nutty flavor that complements the coffee perfectly.

Ingredients:

• 1 cup coconut milk (full-fat)
• 1 cup heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 3 tablespoons instant coffee granules
• 4 large egg yolks
• 1 teaspoon vanilla extract

Instructions:

1. In a saucepan, combine the coconut milk, heavy cream, whole milk, and sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is warm.
2. In a separate bowl, whisk the egg yolks until smooth. Gradually add about ½ cup of the warm cream mixture into the egg yolks, whisking constantly to temper the eggs.
3. Slowly pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Stir constantly and cook over medium heat until the custard thickens and coats the back of a spoon.
4. Remove from heat and stir in the instant coffee granules and vanilla extract until fully dissolved. Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.
5. Once chilled, pour the custard into your Cuisinart ice cream maker and churn according to the manufacturer’s instructions.
6. Transfer the ice cream to an airtight container and freeze for 2-3 hours until firm.

The coconut coffee ice cream offers a rich, velvety texture with the perfect combination of coffee and coconut. The coconut milk enhances the creaminess while providing a slight tropical sweetness that pairs beautifully with the bold coffee flavor. This dessert is a fantastic option for those looking for a new twist on their coffee ice cream.

Cuisinart Mocha Coffee Ice Cream

For chocolate and coffee lovers alike, this mocha coffee ice cream is the perfect combination of rich coffee and decadent chocolate. The smooth coffee base is complemented by swirls of chocolate, making this dessert a real treat for anyone who enjoys a bit of sweetness with their caffeine fix.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 3 tablespoons instant coffee granules
• ½ cup cocoa powder
• 4 large egg yolks
• 1 teaspoon vanilla extract
• ½ cup chocolate chips (optional for extra texture)

Instructions:

1. In a saucepan, combine the heavy cream, whole milk, sugar, and cocoa powder. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is warm.
2. In a separate bowl, whisk the egg yolks until smooth. Gradually add about ½ cup of the warm cream mixture into the egg yolks, whisking constantly to temper the eggs.
3. Slowly pour the tempered egg mixture back into the saucepan with the remaining cream mixture. Stir constantly and cook over medium heat until the custard thickens enough to coat the back of a spoon.
4. Remove from heat and stir in the instant coffee granules and vanilla extract until fully dissolved. Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.
5. Once chilled, pour the custard into your Cuisinart ice cream maker and churn according to the manufacturer’s instructions.
6. In the final minutes of churning, add chocolate chips if desired, then transfer the ice cream to an airtight container and freeze for 2-3 hours until firm.

This mocha coffee ice cream is the ultimate indulgence for anyone who craves both coffee and chocolate. The cocoa adds a deep, rich flavor, while the coffee provides a bold kick. The result is a creamy, smooth treat with layers of flavor that will leave you wanting more.

Cuisinart Coffee Toffee Crunch Ice Cream

The sweet, buttery flavor of toffee combined with the bold, rich taste of coffee makes this ice cream a decadent treat. The toffee pieces add a satisfying crunch, creating a wonderful contrast to the smooth coffee base. This ice cream is perfect for those who enjoy a sweet and slightly crunchy twist on their coffee dessert.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 3 tablespoons instant coffee granules
• ½ cup toffee bits
• 4 large egg yolks
• 1 teaspoon vanilla extract

Instructions:

1. In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is warm.
2. In a separate bowl, whisk the egg yolks until smooth. Gradually add about ½ cup of the warm cream mixture into the egg yolks, whisking constantly to temper the eggs.
3. Slowly pour the tempered egg mixture back into the saucepan with the remaining cream mixture. Stir constantly and cook over medium heat until the custard thickens enough to coat the back of a spoon.
4. Remove from heat and stir in the instant coffee granules and vanilla extract. Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.
5. Once chilled, pour the custard into your Cuisinart ice cream maker and churn according to the manufacturer’s instructions.
6. In the final minutes of churning, add the toffee bits and let them mix in evenly. Transfer the ice cream to an airtight container and freeze for 2-3 hours until firm.

This coffee toffee crunch ice cream is a delightful combination of flavors and textures. The buttery toffee bits bring a sweet, crunchy element to the rich coffee flavor, making each bite a delicious experience. It’s a perfect dessert for toffee and coffee lovers who enjoy a little texture in their frozen treat.

Cuisinart Coffee Pecan Ice Cream

This coffee pecan ice cream combines the bold taste of coffee with the nuttiness of toasted pecans. The crunchy pecans add texture and flavor, while the coffee provides a smooth and creamy base. The result is a sophisticated, comforting dessert that is perfect for coffee enthusiasts.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 3 tablespoons instant coffee granules
• 1 cup toasted pecans, chopped
• 4 large egg yolks
• 1 teaspoon vanilla extract

Instructions:

1. In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is warm.
2. In a separate bowl, whisk the egg yolks until smooth. Gradually add about ½ cup of the warm cream mixture into the egg yolks, whisking constantly to temper the eggs.
3. Slowly pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Stir constantly and cook over medium heat until the custard thickens and coats the back of a spoon.
4. Remove from heat and stir in the instant coffee granules and vanilla extract. Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.
5. Once chilled, pour the custard into your Cuisinart ice cream maker and churn according to the manufacturer’s instructions.
6. In the last few minutes of churning, add the toasted pecans to the ice cream. Once done, transfer the ice cream to an airtight container and freeze for 2-3 hours to firm up.

The coffee pecan ice cream is a great dessert for those who love the nutty flavor of pecans combined with rich, smooth coffee. The toasted pecans add a delightful crunch that balances perfectly with the creamy coffee base. It’s a satisfying dessert that combines flavors and textures in a unique way.

Cuisinart Iced Coffee Ice Cream

This iced coffee ice cream takes your favorite chilled coffee drink and transforms it into a creamy, frozen treat. It combines the intense flavor of iced coffee with the smooth, velvety texture of ice cream, making it a refreshing dessert with a coffee lover’s twist.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 3 tablespoons instant coffee granules
• ¼ cup brewed strong coffee (cooled)
• 4 large egg yolks
• 1 teaspoon vanilla extract

Instructions:

1. In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is warm.
2. In a separate bowl, whisk the egg yolks until smooth. Gradually pour about ½ cup of the warm cream mixture into the egg yolks, whisking constantly to temper the eggs.
3. Slowly pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Stir constantly and cook over medium heat until the custard thickens enough to coat the back of a spoon.
4. Remove from heat and stir in the instant coffee granules, brewed coffee, and vanilla extract. Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.
5. Once chilled, pour the custard into your Cuisinart ice cream maker and churn according to the manufacturer’s instructions.
6. Transfer the ice cream to an airtight container and freeze for 2-3 hours until firm.

This iced coffee ice cream is the perfect dessert to enjoy on a hot day or after a nice meal. It captures the essence of your favorite coffee beverage but with an added creamy twist. The result is a refreshing, indulgent treat that’s smooth, flavorful, and perfectly caffeinated.

Cuisinart Cinnamon Coffee Ice Cream

If you’re looking for a unique coffee ice cream flavor with a touch of warmth, this cinnamon coffee ice cream is just what you need. The spicy cinnamon perfectly complements the robust flavor of coffee, creating a comforting and flavorful ice cream that’s sure to please anyone who loves cinnamon in their desserts.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 3 tablespoons instant coffee granules
• 1 teaspoon ground cinnamon
• 4 large egg yolks
• 1 teaspoon vanilla extract

Instructions:

1. In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is warm.
2. In a separate bowl, whisk the egg yolks until smooth. Gradually add about ½ cup of the warm cream mixture into the egg yolks, whisking constantly to temper the eggs.
3. Slowly pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Stir constantly and cook over medium heat until the custard thickens and coats the back of a spoon.
4. Remove from heat and stir in the instant coffee granules, ground cinnamon, and vanilla extract. Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.
5. Once chilled, pour the custard into your Cuisinart ice cream maker and churn according to the manufacturer’s instructions.
6. Transfer the ice cream to an airtight container and freeze for 2-3 hours until firm.

The cinnamon coffee ice cream combines the boldness of coffee with the warm, spicy flavor of cinnamon, offering a delightful twist on the classic coffee ice cream. The flavor is rich and aromatic, while the creamy texture is incredibly smooth. This ice cream is perfect for anyone who enjoys cinnamon with their coffee.

Cuisinart Espresso Coffee Ice Cream

Espresso coffee ice cream is for those who love a strong, bold coffee flavor. This ice cream packs a punch with a rich espresso taste that’s perfectly balanced by a creamy base. If you enjoy your coffee extra strong, this ice cream will satisfy your craving for a robust coffee treat.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 3 tablespoons instant espresso powder
• 4 large egg yolks
• 1 teaspoon vanilla extract

Instructions:

1. In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is warm.
2. In a separate bowl, whisk the egg yolks until smooth. Gradually pour about ½ cup of the warm cream mixture into the egg yolks, whisking constantly to temper the eggs.
3. Slowly pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Stir constantly and cook over medium heat until the custard thickens and coats the back of a spoon.
4. Remove from heat and stir in the instant espresso powder and vanilla extract. Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.
5. Once chilled, pour the custard into your Cuisinart ice cream maker and churn according to the manufacturer’s instructions.
6. Transfer the ice cream to an airtight container and freeze for 2-3 hours until firm.

This espresso coffee ice cream has an intense espresso flavor that coffee aficionados will love. The deep, rich taste of espresso is perfectly complemented by the creamy texture, making for a rich, satisfying dessert. It’s a must-try for anyone who enjoys a bold, caffeinated ice cream flavor.

Cuisinart Coffee Almond Fudge Ice Cream

For those who love both coffee and a bit of crunch, this coffee almond fudge ice cream is the perfect dessert. The rich coffee base is complemented by crunchy toasted almonds and ribbons of smooth fudge sauce, making it a flavorful, textural delight.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 3 tablespoons instant coffee granules
• 1 teaspoon vanilla extract
• 1 cup toasted almonds, chopped
• ½ cup fudge sauce (store-bought or homemade)

Instructions:

1. In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, stirring occasionally until the sugar dissolves and the mixture is warm.
2. In a separate bowl, whisk the egg yolks until smooth. Gradually pour about ½ cup of the warm cream mixture into the egg yolks, whisking constantly to temper the eggs.
3. Slowly pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Stir constantly and cook over medium heat until the custard thickens enough to coat the back of a spoon.
4. Remove from heat and stir in the instant coffee granules and vanilla extract. Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.
5. Once chilled, pour the custard into your Cuisinart ice cream maker and churn according to the manufacturer’s instructions.
6. During the last few minutes of churning, add the toasted almonds to the ice cream. Once churned, transfer the ice cream to an airtight container, then swirl in the fudge sauce. Freeze for 2-3 hours until firm.

This coffee almond fudge ice cream offers a delightful combination of bold coffee flavor, crunchy almonds, and indulgent fudge. The result is a rich and satisfying dessert perfect for those who enjoy a layered treat full of textures and flavors. The almonds provide a satisfying crunch, and the fudge sauce gives the ice cream a sweet, creamy finish.

Cuisinart Caramel Coffee Ice Cream

Rich, velvety caramel and bold coffee come together in this indulgent ice cream, creating a dessert that is perfect for caramel lovers who want to enjoy their coffee in a creamy frozen form. The blend of caramel sauce and coffee makes every bite deeply satisfying.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 3 tablespoons instant coffee granules
• ¼ cup caramel sauce (store-bought or homemade)
• 4 large egg yolks
• 1 teaspoon vanilla extract

Instructions:

1. In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, stirring occasionally until the sugar dissolves and the mixture is warm.
2. In a separate bowl, whisk the egg yolks until smooth. Gradually pour about ½ cup of the warm cream mixture into the egg yolks, whisking constantly to temper the eggs.
3. Slowly pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Stir constantly and cook over medium heat until the custard thickens and coats the back of a spoon.
4. Remove from heat and stir in the instant coffee granules, caramel sauce, and vanilla extract. Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.
5. Once chilled, pour the custard into your Cuisinart ice cream maker and churn according to the manufacturer’s instructions.
6. Once churned, transfer the ice cream to an airtight container and freeze for 2-3 hours until firm.

This caramel coffee ice cream is a dream come true for caramel lovers. The creamy texture, combined with the coffee flavor and swirls of caramel, makes it an unforgettable dessert. The balance between the sweetness of the caramel and the bold coffee is perfect, resulting in a satisfying treat with layers of rich flavor.

Cuisinart Hazelnut Coffee Ice Cream

For those who enjoy a nutty twist on their coffee, this hazelnut coffee ice cream is an excellent choice. The combination of roasted hazelnuts and the deep, rich flavor of coffee creates a creamy, nutty dessert that’s both comforting and indulgent.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 3 tablespoons instant coffee granules
• 1 teaspoon vanilla extract
• 1 cup roasted hazelnuts, chopped
• 4 large egg yolks

Instructions:

1. In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, stirring occasionally until the sugar dissolves and the mixture is warm.
2. In a separate bowl, whisk the egg yolks until smooth. Gradually pour about ½ cup of the warm cream mixture into the egg yolks, whisking constantly to temper the eggs.
3. Slowly pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Stir constantly and cook over medium heat until the custard thickens enough to coat the back of a spoon.
4. Remove from heat and stir in the instant coffee granules and vanilla extract. Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.
5. Once chilled, pour the custard into your Cuisinart ice cream maker and churn according to the manufacturer’s instructions.
6. During the last few minutes of churning, add the chopped hazelnuts to the ice cream. Once finished, transfer the ice cream to an airtight container and freeze for 2-3 hours to firm up.

This hazelnut coffee ice cream is a fantastic treat for anyone who loves the combination of nuts and coffee. The roasted hazelnuts add a delicious crunch and nutty flavor, which perfectly complements the smooth, coffee base. It’s an elegant, satisfying dessert that will delight anyone who loves the rich taste of coffee and hazelnuts together.

Note: More recipes are coming soon!