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Grounds from your morning cup of joe can be repurposed both in and out of the kitchen. Here, we use spent coffee grounds to make a creamy, smooth ice cream.

EatingWell Magazine, April 2022


Credit: Photography / Jenny Huang, Food Styling / Tyna Hoang, Prop Styling / Nicole Louie

Recipe Summary

45 mins
4 hrs 45 mins


Ingredient Checklist


Instructions Checklist
  • Heat milk and cream in a small saucepan over medium heat until hot to the touch, about 5 minutes. Remove from heat and stir in coffee grounds. Cover and set aside for 20 minutes. Gradually pour through a fine-mesh sieve lined with a coffee filter into a bowl (discard the grounds).

  • Wash and dry the sieve and place over a large bowl; set beside the stove. Whisk egg yolks, brown sugar and vanilla in a medium bowl. Gradually whisk in the infused milk mixture. Return to the saucepan and place over medium-low heat. Cook, stirring constantly with a silicone spatula and scraping the bottom of the pan, until the mixture has thickened slightly and an instant-read thermometer registers 180°F. (Do not allow it to simmer or the eggs will curdle.) Immediately strain the mixture through the sieve into the bowl. Refrigerate until completely cooled, at least 3 hours.

  • Churn the cold custard in an ice cream maker according to the manufacturer's directions. When the ice cream reaches the consistency of frozen soft-serve (it will clump up around the paddle), transfer to a container and freeze until firm, about 1 hour.

To make ahead

Freeze for up to 1 week. Let soften in the refrigerator for 30 minutes before serving.


1-qt. ice cream maker

Associated Recipe

Nutrition Facts

1/3 cup
218 calories; protein 4g; carbohydrates 21g; sugars 19g; added sugar 16g; fat 14g; saturated fat 8g; mono fat 4g; poly fat 1g; cholesterol 118mg; vitamin a iu 589IU; vitamin d iu 61IU; vitamin e iu 1IU; folate 15mg; vitamin k 1mg; sodium 40mg; magnesium 13mg; potassium 161mg; omega 6 fatty acid 1g.