Coffee Cajeta Ice Cream

Featured in: Best Dessert Recipes to Satisfy Your Sweet Tooth

This luxurious ice cream combines coffee-infused custard with layers of cajeta (Mexican caramel) and chocolate chips. The process involves steeping coffee grounds in a cream mixture, creating an egg custard base, and churning to perfection. The key technique is layering the churned ice cream with cajeta and chocolate chips in a freezer container without stirring, allowing distinct caramel ribbons throughout the finished dessert.

Allow at least 4 hours for chilling the custard, plus freezing time. The result is a sophisticated frozen treat with complex flavors and delightful textural contrast.

Chef with a smile, ready to cook and serve.
Updated on Thu, 15 May 2025 22:18:55 GMT
A bowl of ice cream with chocolate chips. Pin it
A bowl of ice cream with chocolate chips. | recipesbysandra.com

This coffee cajeta ice cream brings together rich, dark coffee flavor with the caramel sweetness of cajeta for a dessert that feels both sophisticated and indulgent. The streaks of caramel and chunks of chocolate make every spoonful a delightful surprise.

I first made this recipe during a particularly hot summer when my usual coffee shop was closed for renovations. Now it's become our family's favorite weekend dessert project, with everyone taking turns to layer in the cajeta.

Ingredients

  • Whole milk or half-and-half: Provides the rich base for our custard
  • Heavy cream: Creates that luxurious mouthfeel essential for premium ice cream
  • Medium-ground coffee beans: Give better flavor than instant coffee; look for freshly roasted beans
  • Cajeta or dulce de leche: Adds sweet caramel ribbons throughout the ice cream
  • Chopped chocolate or chocolate chips: Add texture and bittersweet contrast
  • Egg yolks: Create a custard that freezes with the perfect scoopable texture
  • Sugar: Balances the bitterness of coffee without overwhelming it
  • Salt: Enhances all the flavors and balances sweetness

Step-by-Step Instructions

Infuse the cream:
Combine milk, part of the cream, sugar, coffee grounds, and salt in a saucepan. Warm gently until steam appears but before it simmers. Cover and allow the coffee to steep for exactly 15 minutes. This extracts maximum flavor without bitter notes.
Prepare the egg mixture:
Whisk egg yolks and remaining sugar until pale yellow and slightly thickened. This creates the base for our custard and helps prevent the eggs from curdling when heated.
Set up for cooling:
Create an ice bath with a bowl of ice water and place a clean bowl inside it with the remaining cream. The strainer on top will catch any coffee grounds and egg solids. Having this ready ensures you can cool the custard quickly.
Make the custard:
Slowly add the warm coffee mixture to the egg yolks while whisking constantly. This process called tempering prevents the eggs from scrambling. Return everything to the saucepan and cook until thickened enough to coat the back of a spoon. When you run your finger through the custard on the spoon, it should leave a clear path.
Cool the mixture:
Strain the custard into your prepared cream bowl. The ice bath stops the cooking process immediately, preventing overcooked eggs. Stir occasionally to help release heat, then refrigerate thoroughly. Patience here yields better texture.
Churn the ice cream:
Follow your machine's instructions for churning. The custard will gradually thicken and increase in volume as air incorporates. It's ready when it resembles soft-serve ice cream.
Layer and freeze:
Create alternating layers of ice cream, cajeta, and chocolate chips in your freezer container. Avoid stirring to maintain distinct cajeta ribbons. Freeze until firm, at least 4 hours.
A person holding a cup of ice cream. Pin it
A person holding a cup of ice cream. | recipesbysandra.com

The first time I served this ice cream at a dinner party, my friend who claimed to dislike coffee desserts ate two full servings. The cajeta softens the coffee's bitterness just enough while maintaining that roasted flavor we coffee lovers crave.

About Cajeta

Cajeta is a Mexican caramel made from goat's milk, giving it a slightly tangy complexity compared to regular dulce de leche. Traditional cajeta has been made in Mexico for centuries, often in copper pots that help develop its distinctive flavor. While you can substitute dulce de leche, seeking out authentic cajeta will give your ice cream a more nuanced flavor profile.

Storage Tips

Homemade ice cream is best consumed within two weeks for optimal texture. Store in a shallow container rather than a deep one to maintain proper temperature throughout. Place parchment paper directly on the surface of the ice cream before covering to prevent ice crystals. Allow 10 minutes at room temperature before serving for the ideal scooping consistency.

Variations Worth Trying

For a spiced version, add 1 teaspoon of cinnamon and a pinch of cayenne to the milk mixture during steeping. You can substitute the coffee grounds with espresso powder for a more intense flavor. For texture contrast, consider adding 1/2 cup of toasted chopped pecans along with the chocolate chips during layering.

Serving Suggestions

Serve this ice cream between two soft chocolate cookies for an elevated ice cream sandwich. For extra indulgence, warm additional cajeta and drizzle over scoops just before serving. Pair with a shot of espresso for an after-dinner affogato variation that will impress coffee enthusiasts.

A bowl of ice cream with chocolate chips. Pin it
A bowl of ice cream with chocolate chips. | recipesbysandra.com

Frequently Asked Questions

→ What is cajeta and can I substitute it?

Cajeta is a Mexican caramel made from goat's milk. The recipe notes that dulce de leche (cow's milk caramel) can be used as a substitute if cajeta is unavailable. Both provide a rich, sweet caramel flavor that complements the coffee ice cream.

→ How long should I steep the coffee in the cream mixture?

The recipe calls for steeping the coffee grounds in the warm cream mixture for 15 minutes. This allows enough time for the coffee flavor to infuse without becoming bitter.

→ Why layer the cajeta rather than mix it in?

Layering the cajeta (rather than mixing it in) creates distinct ribbons of caramel throughout the ice cream. The recipe specifically instructs to avoid swirling or stirring to maintain these distinct layers for both visual appeal and taste experience.

→ Can I use pre-ground coffee for this recipe?

Yes, the recipe calls for medium-ground coffee, so standard pre-ground coffee works well. Using freshly ground coffee beans might provide a more vibrant flavor, but either option will work.

→ How do I know when the custard is properly thickened?

The custard is properly thickened when it coats the back of a spatula. A good test is to run your finger through the custard on the spatula - if it leaves a clear path that doesn't immediately fill in, the custard is ready.

→ Should I remove the coffee grounds before churning?

The recipe notes that you can strain the custard again right before freezing to remove any remaining coffee grounds for improved texture and appearance, though they are edible. This is optional based on your preference.

Coffee Cajeta Ice Cream

Rich coffee-infused custard swirled with cajeta caramel and chocolate chips for a sophisticated frozen dessert.

Prep Time
30 Minutes
Cook Time
240 Minutes
Total Time
270 Minutes
By: Sandra


Difficulty: Intermediate

Cuisine: Mexican-inspired

Yield: 8 Servings (1.25 liters (1 quart))

Dietary: Vegetarian, Gluten-Free

Ingredients

→ Coffee Custard Base

01 250ml whole milk or half-and-half
02 500ml heavy cream
03 150g sugar
04 30g medium-ground coffee
05 ¼ teaspoon kosher or sea salt
06 6 large egg yolks

→ Mix-ins

07 160ml cajeta or dulce de leche, plus extra for serving if desired
08 170g chopped chocolate or handmade chocolate chips

Instructions

Step 01

In a medium saucepan, warm the milk or half-and-half with 250ml of the heavy cream, 100g of sugar, ground coffee, and salt. Once warm, remove from heat, cover, and let steep for 15 minutes.

Step 02

In a bowl, whisk together the egg yolks with the remaining 50g of sugar until well combined.

Step 03

Make an ice bath in a large bowl and set a medium-size bowl in the ice. Place a mesh strainer over the top and pour the remaining 250ml cream into the bowl.

Step 04

Gradually add the warm coffee-infused milk into the egg yolks, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring constantly with a flexible spatula, until the mixture thickens and coats the back of the spatula.

Step 05

Immediately pour the custard through the strainer into the cream, pressing gently to extract all the coffee-flavored custard. Stir the mixture over the ice bath until cool, then refrigerate until thoroughly chilled, at least 4 hours or preferably overnight.

Step 06

While the ice cream is churning, drizzle some cajeta into a freezer container and sprinkle with chocolate chips. Place the container in the freezer.

Step 07

When the ice cream reaches the proper consistency, spread it in batches in the container, layering cajeta and chocolate chips between each layer. Avoid swirling or stirring to keep the cajeta layers distinct.

Notes

  1. For smoother texture, you can strain the custard again right before churning to remove any remaining coffee grounds.
  2. The ice cream yields approximately 1.25 liters (1 quart).

Tools You'll Need

  • Ice cream maker
  • Mesh strainer
  • Medium saucepan
  • Freezer-safe container
  • Flexible spatula

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy
  • Contains eggs

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 420
  • Total Fat: 28 g
  • Total Carbohydrate: 35 g
  • Protein: 7 g