National Coffee Ice Cream Day is celebrated every year on September 6th, dedicated to one of the most beloved flavor combinations around: rich, creamy ice cream infused with bold coffee flavor.
History of National Coffee Ice Cream Day
Coffee ice cream has roots stretching back centuries, with coffee-flavored frozen desserts appearing in Europe as early as the 1600s and 1700s, not long after coffee itself became widely popular. The flavor combination made natural sense: coffee’s bitterness balances beautifully against the sweetness and richness of cream, creating a more complex, adult-leaning ice cream flavor compared to simpler options like vanilla or chocolate. Coffee ice cream became especially popular in the United States throughout the 20th century as both a stand-alone flavor and a base for other desserts like affogato and coffee ice cream floats.
Today, coffee ice cream remains a staple flavor at ice cream shops nationwide, and National Coffee Ice Cream Day gives coffee and ice cream lovers alike a reason to celebrate both in one scoop.
How to Celebrate National Coffee Ice Cream Day
- Make a batch of homemade coffee ice cream (recipe below)
- Visit a local ice cream shop and try their coffee flavor
- Make an affogato by pouring a hot espresso shot over a scoop of coffee or vanilla ice cream
- Blend coffee ice cream into a milkshake
- Pair a scoop with a slice of chocolate cake or brownie
Simple Homemade Coffee Ice Cream Recipe
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/4 cup instant espresso powder or finely ground instant coffee
- 4 large egg yolks
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
- In a saucepan over medium heat, combine cream, milk, half the sugar, and the espresso powder. Heat until steaming, stirring to dissolve the espresso powder, but do not boil.
- In a separate bowl, whisk the egg yolks with the remaining sugar until pale and slightly thickened.
- Slowly pour about a cup of the warm cream mixture into the egg yolks while whisking constantly, to temper the eggs.
- Pour the tempered egg mixture back into the saucepan with the remaining cream mixture.
- Cook over low-medium heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon, about 5-8 minutes. Do not let it boil.
- Remove from heat, stir in vanilla extract and salt, then strain through a fine mesh sieve into a clean bowl.
- Cover and refrigerate the mixture for at least 4 hours, or overnight, until fully chilled.
- Churn in an ice cream maker according to the manufacturer’s instructions, then transfer to a container and freeze for at least 2 hours before serving.
Fun Facts About Coffee Ice Cream
- Coffee ice cream is one of the oldest recorded ice cream flavors, with early versions dating back to 17th and 18th century Europe.
- Coffee ice cream is a key ingredient in affogato, an Italian dessert that pairs a scoop of ice cream with a hot shot of espresso.
- Using instant espresso powder rather than brewed coffee gives homemade coffee ice cream a stronger flavor without adding extra liquid that could affect the texture.
- Coffee ice cream pairs especially well with chocolate, caramel, and toasted nuts as mix-ins or toppings.
- Some regions have their own take on coffee ice cream, including coffee gelato in Italy, which has a denser, less airy texture than traditional American ice cream.
Frequently Asked Questions
When is National Coffee Ice Cream Day?
National Coffee Ice Cream Day is celebrated annually on September 6th.
Can I make coffee ice cream without an ice cream maker?
Yes, you can use the no-churn method by whipping heavy cream to stiff peaks, folding in sweetened condensed milk mixed with espresso powder, then freezing until firm, stirring occasionally.
What’s the difference between coffee ice cream and coffee gelato?
Coffee gelato typically has less cream and less air churned into it than American-style coffee ice cream, giving it a denser, richer texture and more concentrated flavor.
Can I use brewed coffee instead of espresso powder?
You can, but it’s harder to get a strong coffee flavor without adding too much extra liquid, which can make the ice cream icy rather than creamy. Espresso powder gives the strongest flavor with the least added liquid.