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    Home » Recipes » Desserts

    Espresso Ice Cream (No-Churn)

    Published: Aug 3, 2021 by Michelle · 10 Comments

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    Jump to Recipe - Print Recipe

    This recipe for Espresso Ice Cream yields a creamy and robust coffee-flavoured ice cream that tastes like a Vietnamese Iced Coffee. It's a simple recipe that is easy to whip up requiring no fancy equipment.

    Scoops of Espresso Ice Cream in a white bowl with spoon on the side.

    Why you'll love this recipe

    This Espresso Ice Cream uses instant espresso powder, which is easy and super convenient.

    It comes together within minutes, with only a few ingredients.

    There's no eggs in this recipe.

    The coffee flavour is very strong, perfect for coffee lovers...

    Psst, I think it tastes like a Vietnamese Iced Coffee, and my hubby says it tastes like Haagen Dazs' Coffee flavour!

    It uses a no-churn method, which means there's no need for an ice cream maker or special equipment.

    What is no-churn method?

    No-churn ice cream is a simple way to make ice cream without fancy ingredients or attachments.

    There's no need to make a custard or add any eggs to the ice cream. 

    If you love this style of making ice cream, I've got many recipes utilizing this method:

    Matcha Ice Cream

    Jasmine Tea Ice Cream

    Hojicha Ice Cream

    Earl Grey Ice Cream

    Pandan Ice Cream

    Scoops of Espresso Ice Cream in a white bowl with spoon.
    Ingredients you'll need

    With only a few ingredients in the recipe, choose high quality ingredients.

    You'll be able to taste the difference.

    You'll need:

    • heavy whipping cream: at least 36% milkfat (MF)
    • sweetened condensed milk: this acts as the ice cream "custard" without having to use eggs
    • instant espresso coffee powder: choose an espresso that you enjoy drinking; personally I use Trung Nguyen G7 Instant Espresso Coffee.
    • pure vanilla extract: best with an alcohol base, as it will help lower the freezing point and keep the ice cream smooth and creamy

    How to make it

    Pour the heavy whipping cream into a chilled bowl.

    Whip the cream with a metal whisk, until it reaches almost stiff peaks. 

    In a separate bowl, stir together the condensed milk, instant espresso powder, and vanilla extract.

    With a spatula, fold about ⅓rd of the whipped cream into the condensed milk mixture to lighten.

    Pour the condensed milk mixture back into the whipped cream and fold to incorporate.

    Transfer to a clean, freezer-safe jar and freeze for at least 6 hours or overnight before enjoying.

    How to store

    Keep the Espresso Ice Cream in the freezer for up to 1 month. 

    Tips & tricks

    Use a chilled bowl and wire whisk: this helps the cream whip up with more volume.

    Keep the whipping cream cold: again, cold cream will whip up easier.

    Use a heavy whipping cream of at least 36% milkfat (MF): if you use a cream that's less than 36%, it may not whip up very well. 

    Freeze the ice cream overnight until it's frozen. If you take it out earlier, the consistency will be more of a soft-serve. 

    Other recipes you may like

    Be sure to check out these other recipes:

    Matcha Ice Cream

    Hojicha Ice Cream

    Earl Grey Ice Cream

    Vietnamese Coffee French Toast

    Cà Phê Sữa đá (Vietnamese Iced Coffee)

    This Espresso Ice Cream is rich, creamy and velvety smooth, and is easily one of my favourite recipes! 

    Let me know if you've made this recipe. Be sure to tag me on Instagram @siftandsimmer or leave a comment/rating below! 

    Scoops of Espresso Ice Cream in a white bowl with spoon on the side.

     

    Print Recipe
    5 from 9 votes

    Espresso Ice Cream (No-Churn)

    This recipe for Espresso Ice Cream yields a creamy and robust coffee-flavoured ice cream that tastes like a Vietnamese Iced Coffee. It's a simple recipe that is easy to whip up requiring no fancy equipment.
    Prep Time5 mins
    Freezing Time6 hrs
    Total Time6 hrs 5 mins
    Course: Dessert
    Cuisine: American, Asian, Vietnamese
    Servings: 4
    Calories: 250kcal
    Author: Michelle

    For accuracy and precision in baking recipes, use weight (metric) measurements when available.

    Ingredients

    • 185 ml heavy whipping cream cold, at least 36% MF (milkfat)
    • 100 ml sweetened condensed milk
    • 5 g instant espresso powder 2 sachets
    • 2 teaspoon pure vanilla extract
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    Instructions

    • Pour the heavy whipping cream into a chilled bowl.
    • Whip the cream with a metal whisk, until it reaches almost stiff peaks.
    • In a separate bowl, stir together the condensed milk, instant espresso powder, and vanilla extract.
    • With a spatula, fold about ⅓rd of the whipped cream into the condensed milk mixture to lighten.
    • Pour the condensed milk mixture back into the whipped cream and fold to incorporate.
    • Transfer to a clean, freezer-safe jar and freeze for at least 6 hours or overnight before enjoying.

    Nutrition

    Calories: 250kcal | Carbohydrates: 16g | Protein: 3g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 72mg | Sodium: 50mg | Potassium: 175mg | Sugar: 14g | Vitamin A: 747IU | Vitamin C: 1mg | Calcium: 103mg | Iron: 1mg

    The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

    Did you try this recipe?Mention @siftandsimmer or tag #siftandsimmer!
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    Reader Interactions

    Comments

    1. Holly

      August 03, 2021 at 9:57 am

      5 stars
      I am enjoying lots of ice cream this summer and am thinking about making homemade ice cream soon. I love this no-churn method. Thanks for sharing your tips and tricks. I will keep those in mind. Your ice cream looks creamy and so delicious that I almost lick the monitor. ^^

      Reply
    2. Christie

      August 03, 2021 at 12:28 pm

      5 stars
      That sounds absolutely delicious Michelle! I love anything with espresso.

      Reply
    3. David @ Spiced

      August 04, 2021 at 5:52 am

      5 stars
      I absolutely love coffee flavored desserts! (In fact, coffee desserts are what made me start to like real coffee.) This sounds like the perfect dessert for a hot summer day!

      Reply
    4. Kim | Give it Some Thyme

      August 04, 2021 at 10:29 am

      5 stars
      Love this easy and delicious recipe. We're such coffee fans and no churn makes this ice cream even better!

      Reply
    5. Ben | Havocinthekitchen

      August 04, 2021 at 5:32 pm

      5 stars
      As a huge coffee-flavoured desserts fan, this is right up my alley. This ice cream looks seriously luxurious and decadent!

      Reply
    6. Laura

      August 05, 2021 at 8:30 am

      5 stars
      Michelle - I just love ice cream season - that 365-day season that happens every year - and espresso/coffee is definitely one of my favorite flavors! This looks divine!

      Reply
    7. 2pots2cook

      August 06, 2021 at 3:05 am

      5 stars
      Love, love coffee anything ! Addicted already !

      Reply
    8. Healthy World Cuisine

      August 07, 2021 at 7:47 pm

      5 stars
      So easy but super delicious. Really creamy and decadent - a winner for sure!

      Reply
    9. Tasia ~ two sugar bugs

      August 08, 2021 at 11:43 am

      5 stars
      Ice cream + espresso, two of my favorites!! This won't last long in my freezer!

      Reply
    10. Heidi | The Frugal Girls

      August 09, 2021 at 3:20 pm

      I really like how your ice cream only requires 5 minutes of prep and 4 ingredients... easy peasy!

      Reply

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