Coffee Stracciatella Ice Cream

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This coffee stracciatella ice cream is smooth, creamy & full of dark chocolate shards. Infused with whole coffee beans for extra flavour!

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coffee stracciatella ice cream

If you’re a coffee lover like me then this is the ice cream for you!

Here we’re infusing our custard base with whole coffee beans, which gives this batch of creamy homemade ice cream an intense hit of coffee. Pair this with the rich dark chocolate shards from the stracciatella & you’re onto a real winner. This one’s great eaten on its’ own or with a double shot of espresso for a next level affogato!

Stracciatella ice cream – This is when melted chocolate is drizzled into ice cream as it finished churning, creating frozen shards of chocolate mixed into every scoop.

If you’re looking for more homemade ice creams to try then check out our ever growing collection of ice cream recipes! Or if there’s a flavour that you’d like to see on the blog, drop us a comment at the bottom of this post…

Why You’ll Love This Recipe!

  • It’s easy to make – Making ice cream from scratch can seem intimidating but it doesn’t have to be! All of our ice cream recipes have full step by step instructions that are easy to follow.
  • Packed full of flavour – This coffee stracciatella ice cream is infused with whole beans & a really good vanilla pod. And every scoop is packed full of dark chocolate shards!
  • Easy to scoop – Our ice cream recipes are developed with easy scooping in mind.
milk infusing with whole coffee beans

Ingredient Notes

  • Coffee Beans – We’re using whole coffee beans to infuse the milk for our custard. Use your preferred coffee bean here, I like a medium to dark roast.
  • Chocolate – For traditional stracciatella, we’re using a darker chocolate (72% cocoa is best!) but feel free to use milk or white chocolate instead.
  • Glucose – Glucose syrup is used to add sweetness & make our ice cream easier to scoop. This is available to buy in most supermarkets.
  • Milk Powder – Skimmed milk powder is used to make ice cream smoother & creamier. I like to use Marvel milk powder but any brand should work.
  • Cocoa Powder – A small amount of Dutch processed cocoa powder enhances the flavour from the coffee. If you don’t have any Dutch processed cocoa, you can use the regular stuff but use half the amount.
  • Dairy – For the best flavour, texture & scoop ability, make sure to use whole milk & double/heavy cream. These contain the ideal amount of fat for ice cream.

How To Make Coffee Stracciatella Ice Cream

The full, printable recipe card for this ice cream can be found at the bottom of this post!

  1. Coffee Infused Milk – Infusing the milk is how we flavour our ice cream with coffee. To do this, we warm milk & vanilla until steaming hot then take it off the heat & stir in whole coffee beans. The pan then gets covered with a lid & the milk is left to steep for 1 hour.
  2. Custard Base – To make the base for our custard, we pass the infused milk into a saucepan then add in caster sugar, glucose syrup, skimmed milk powder, Dutch processed cocoa & salt. We then whisk to combine then place the milk over a low heat & leave to get steaming hot (but not boiling!).
  3. Tempering Yolks – Whilst the milk is heating up, we place caster sugar & egg yolks into a mixing bowl then whisk together. Then, we pour a third of the warm milk into the yolks, whisking constantly as we do so. This is called tempering the eggs & is done to prevent scrambling.
  4. Cooking Out – Next, we add the tempered eggs into the pan of milk then cook the custard over a low heat until it reaches a temperature of 82°c/180°f (a digital food probe comes in handy here!).
  5. Overnight Chill – Once the custard is cooked, we stir in double cream then give it a quick blitz with a stick blender. We then pass the custard through a sieve into a container, cover the surface with a piece of baking paper & chill in the fridge overnight. The baking paper stops a skin forming on top & the overnight chill helps develop flavour.
  6. Churning – The next day, we churn the custard in an ice cream machine, to the consistency of soft scoop. If you were to check the temperature with a digital food probe, it will be around -5°c/23°f. In most ice cream machines, this will take around half an hour.
  7. Stracciatella – Whilst the ice cream is churning, we melt chocolate (either in the microwave or over a bain marie) then pour into a piping bag. Once the ice cream has churned, we leave the machine running whilst piping in a thin stream of melted chocolate. As the chocolate hits the ice cream, it will freeze & turn into thin shards.
  8. Freezing – Now we transfer our stracciatella ice cream into a 1 litre tub then leave it to set in a freezer for at least 4 hours.
ice cream churning in machine
coffee stracciatella

What To Serve Coffee Stracciatella With

This coffee ice cream is great eaten on its’ own but also works great with all sorts of desserts. From chocolate fondants, cookie dough, sundaes, panna cottas & tarts. For even more coffee, serve it with a double shot of espresso for a next level affogato!

Homemade Coffee Ice Cream Tips & Tricks

  • Chill your custard overnight for a better flavour & texture.
  • Use a good quality vanilla bean & coffee beans for the best flavour.
  • Steep the milk & coffee for an hour, for proper infusion.
  • Dip your scoop in hot water for easier scooping!
  • Set your freezer to 18°c/-1°f for the best set.

Frequently Asked Questions

Do I need an ice cream maker to make this ice cream?

For the best results, you will need to use an ice cream machine. These can be picked up online for various price points but the investment is worth it! If you’re looking for an ice cream machine, check out my Cuisinart ice cream maker review. This the machine that I use!

What type of coffee is best for ice cream?

The best way to flavour coffee ice cream is by using whole coffee beans to infuse the milk. I’d recommend using a medium to dark roast coffee.

How long will homemade ice cream keep for?

Kept in the freezer, homemade ice creams will keep for up to 2 weeks. After this time, large ice crystals will start form, negatively affecting the texture.

What chocolate is best for stracciatella?

Traditionally stracciatella is made with dark chocolate. I like to use a 72% chocolate but milk or white chocolate will work as well.

What milk powder is best for ice cream?

Skimmed milk powder is best, as it won’t affect the fat content of the ice cream. I use Marvel skimmed milk powder but any brand should work.

How much ice cream does this recipe make?

This recipe makes a litre of homemade ice cream.

1 litre tub

Equipment Used

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More Ice Cream Recipes To Try!

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Coffee Stracciatella Ice Cream

This coffee stracciatella ice cream is smooth, creamy & full of dark chocolate shards. Infused with whole coffee beans for extra flavour!
Prep Time15 minutes
Cook Time10 minutes
Infusing Time1 hour
Total Time1 hour 25 minutes
Course: Dessert
Cuisine: Italian
Servings: 1 Litre
Author: Ben Racey

Equipment

  • Ice Cream Machine
  • Digital Food Probe
  • Stick Blender
  • Saucepan
  • Mixing Bowl
  • Sieve
  • Piping Bag

Ingredients

Coffee Infused Milk

  • 420 g Whole Milk
  • ½ Vanilla Pod Or 1 tsp Vanilla Paste
  • 50 g Coffee Beans See Notes

Custard

  • 130 g Caster Sugar
  • 40 g Glucose Syrup
  • 25 g Skimmed Milk Powder
  • ½ tsp Dutch Processed Cocoa Powder See Notes
  • ¼ tsp Fine Sea Salt
  • 85 g Egg Yolks
  • 250 g Double Cream

Stracciatella

  • 100 g Dark Chocolate 72% Is Best!

Instructions

Coffee Infused Milk

  • Scrape the seeds out of the vanilla pod then add both the pod & seeds into a medium saucepan along with the milk. Set over a low heat & warm until steaming hot – don't let it boil!
  • Take the pan of milk off the heat, stir in the coffee beans then cover with a lid & leave to steep for 1 hour.

Custard

  • Pass the infused milk into another saucepan, through a sieve then add in 65g of the sugar, the glucose syrup, milk powder, cocoa powder & salt. Whisk to combine then set over a low heat & leave to get steaming hot (but not boiling).
  • In the meantime, place the egg yolks & remaining sugar into a mixing bowl then whisk to combine.
  • Once the milk is steaming, pour a third of it into the yolks, whisking constantly as you do so. This is called tempering the eggs.
  • Pour the now tempered yolks back into the saucepan of milk then cook the custard over a low heat until it reaches 82°c/180°f, making sure to stir constantly with a rubber spatula.
  • Once the custard is cooked, take it off the heat then stir in the double cream. Give the custard a quick blitz with a stick blender then pass into a container, through a sieve.
  • Let the custard cool, stirring occasionally then place a piece of baking paper onto the custard’s surface & refrigerate overnight.

Churning

  • The next day, pour the chilled custard into an ice cream machine & start churning.
  • In the meantime, roughly chop the dark chocolate & place into a heatproof bowl. Set the bowl over a pan of barely simmering water then heat until just melted. Transfer the melted chocolate into a piping bag (cut a small hole in the end just before piping).
    You could also melt the chocolate in a microwave.
  • When the ice cream has reached soft serve consistency (the temperature of the ice cream will be around -5°c/23°f), slowly pipe the chocolate directly into the ice cream, whilst it is still churning. The chocolate will freeze into shards as it mixes through the ice cream.
  • Continue churning for another 30 seconds then transfer the ice cream into a 1 litre tub.
  • Leave to set in the freezer for a minimum of 4 hours then serve.

Notes

1. Ice Cream Maker –To churn this ice cream, you’ll need to use an ice cream machine. The machine that I use is linked in the post above.
2. Coffee Beans – Good quality, whole coffee beans work best for this ice cream. I’d recommend using a medium to dark roast. If you’d prefer your ice cream to have a more intense coffee flavour, feel free to use more beans or a darker roasted coffee to infuse the milk.
3. Skimmed Milk Powder – We’re using skimmed milk powder for this ice cream. I used Marvel dried skimmed milk.
4. Glucose Syrup – Glucose syrup helps make our ice cream easier to scoop. This is available in most supermarkets.
5. Chocolate – I like to use 72% dark chocolate for the stracciatella but feel free to use something lighter or darker, if you’d prefer.
6. Cocoa Powder – Dutch processed cocoa powder is best for this ice cream as it has a smoother flavour & won’t overpower or make our ice cream too sweet. Regular cocoa powder can also be used just make sure to use half the amount.
7. Storage – Homemade ice cream will keep in the freezer for up to 2 weeks.

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