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.

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

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! 

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

Cook ModePrevent your screen from going dark

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.

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