Homemade Kahlua Ice Cream
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Kahlua Ice Cream

Boozy ice cream is so fun! This Kahlua ice cream is reminiscent of coffee ice cream, but with an extra kick. Sort of like a White Russian in ice cream form.
Makes about 1 1/2 pints.
Prep Time30 mins
Cook Time20 mins
Chilling4 hrs
Total Time4 hrs 50 mins
Course: Dessert
Servings: 6
Author: Mandy Jackson


  • 2 cups heavy cream
  • 1 cup whole milk
  • 2/3 cup sugar
  • 1/8 teaspoon salt
  • 2 tablespoons instant espresso powder
  • 3 tablespoons Kahlua
  • 6 large egg yolks


  • Combine cream, milk, sugar, salt, espresso powder, and Kahlua in a medium pot. Bring to a simmer over medium heat, stirring frequently. Remove from heat.
    Beat egg yolks vigorously in a medium bowl. Whisking constantly, slowly pour in 1 cup of the heated cream mixture. 
    Whisk the egg yolk mixture back into the pot of cream. Continue to heat over medium-low, stirring constantly, for about 5 minutes - until mixture is thick enough to coat the back of a spoon.
    Remove from heat and strain through a sieve into a bowl. Cover tightly and refrigerate until completely chilled - at least 4 hours, up to overnight. 
    Churn in an ice cream maker according to the machine’s directions. Serve immediately or freeze for later.


Homemade ice cream is more of a soft serve consistency right after churning. For a harder ice cream, freeze prior to serving.